当前课程知识点：Flavor Chemistry and Analysis > Final Exams > Final Exams > Aroma compounds
返回《Flavor Chemistry and Analysis》慕课在线视频课程列表
返回《Flavor Chemistry and Analysis》慕课在线视频列表
-Section 1 The neurophysiology basis of olfaction
--The neurophysiology basis of olfaction
-Section 2 The basic properties of aroma compounds
-- The basic properties of aroma compounds
-Section 3 The importance of aroma analysis
--The importance of aroma analysis
-Section 4 The considerations of flavor analysis
--The considerations of flavor analysis
-Section 5 Aroma Researcher’s Toolbox
-Chapter 1 Exercises
-Section 1 Solvent extraction
-Section 2 Headspace analysis
-Chapter 2 Exercises
-Extraction methods of aroma compounds
-Section 1 Basic elements of gas chromatography (GC)
--Basic elements of gas chromatography (GC)
--Basic elements of gas chromatography (GC)
-Section 2 Basic elements of gas chromatography (GC) (2)
--Basic elements of gas chromatography (GC) (2)
-Section 3 Gas chromatography-olfactometry（GC-O）
--Gas chromatography-olfactometry（GC-O）
-Chapter 3 Exercises
-Analysis method of aroma-active compounds
-Section 1 The concept of molecular sensory science
--The concept of molecular sensory science
-Section 2 The applications of molecular sensory science
--The applications of molecular sensory science
-Chapter 4 Exercises
-Section1 Overview of food aroma analysis
-- Overview of food aroma analysis
-Section 2 Aroma compounds in fruits
-Section 3 Aroma compounds in vegetables
--Aroma compounds in vegetables
-Section 4 Aroma compounds in meat products
--Aroma compounds in meat products
-Section 5 Aroma compounds in dairy products
--Aroma compounds in dairy products
-Chapter 5 Exercises
-Aroma compounds in typical foods
-Section 1 Neurophysiological basis of gustation
--A preliminary introduction to gustation
--Factors affecting gustation and the relevant concept of gustation
--Molecular mechanisms of taste receptors
-Section 2 Five basic tastes and kokumi
--Sour, sweet, bitter and salty
--Molecular mechanism of "hot taste"
-Chapter 6 Exercises
-Basic properties of taste compounds
-Section 1 Introduction to Maillard reaction
--Introduction to Maillard reaction
-Section 2 The main stages of Maillard reaction
--The main stages of Maillard reaction
-Section 3 Influencing factors of Maillard reaction and its effect on food processing
-- Influencing factors of Maillard reaction and its effect on food processing
-Section 4 Similarities and differences between Maillard reaction and Caramelization reaction
--Similarities and differences between Maillard reaction and Caramelization reaction
-Chapter 7 Exercises
-Section 1 Extraction, analysis and identification of taste compounds
--Extraction, analysis and identification of taste compounds
-Section 2 Qualitative and quantitative analysis of taste compounds
-- Qualitative and quantitative analysis of taste compounds
-Chapter 8 Exercises
-Chapter 8-Taste compounds analysis
-Experiment 1 Analysis of aroma compounds
-Experiment 2 Analysis of taste compounds
-- Analysis of taste compounds
-Final Exams
