FOS 6317C - Spring 2008
Flavor Chemistry & Technology
Date	Topic	References
		Main Text	Ref.#1
10-Jan	Physiology, taste, olfaction, sensory analysis, psychology	Chap.1	Chap.2
17-Jan	Flavor Release from Foods	Chap. 6	Chap.2,3
24-Jan	Sample Preparation and sample introduction techniques	Chap 3	Chap.5
31-Jan	Instrumental/ Analytical Techniques	Chap 3	Chap.6
5-Feb	Correlating sensory and analytical measurements ---- statistical methods, flavor bioassays		Chap.1,8
12-Feb	Flavor Precursors/ Off-flavors in Foods	Chap. 7	Chap.9
	Lipid derived flavors
19-Feb	Process Flavors -- Maillard Reactions, heat reaction flavors	Chap. 5	Chap.10
28-Feb	Midterm Exam - No lab
4-Mar	Flavor Biotechnology - Flavor formation: enzyme and fermentation flavors	Chap 4	Chap.7
11-Mar	SPRING BREAK - NO CLASSES
18-Mar	Sulfur and nitrogen: occurrence, detection, structure, function, activity	Chap 10	p.324- 326
25-Mar	Terpene biosynthesis, reactions		p. 239- 240
1-Apr	Natural flavors, spices,essential oils, bittering agents, cocoa and chocolate, coffee, tea	Chap 8	Chap.3
8-Apr	Citrus flavors -- juices, essential oils, aqueous essence etc.,	pp 224-230
15-Apr	Flavor encapsulation, packaging, storage	Chap 13
22-Apr	Flavor authenticity, review	Chap. 16
1-May	Final Exam
Textbook: Flavor Chemistry and Technology, 2006, Second Edition, by Gary Reineccius, Taylor & Francis Publishers. ISBN 1-56676-933-7
Ref. #1- Flavor Science: Sensible Principles and Techniques, 1993, Acree and Teranishi, Eds. American Chemical Society Publishers

Last Update: December 13, 2007

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Contact - JSmoot@crec.ifas.ufl.edu