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Information
| Code | GM661 |
| Name | Analysis Methods of Aroma Compounds |
| Term | 2022-2023 Academic Year |
| Semester | . Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 6 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Yüksek Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Prof. Dr. SERKAN SELLİ |
Course Goal / Objective
Aroma compounds are one of the important quality parameters affecting the quality and consumer choice in foods. The success of aroma characterization in foods depends mainly on the extraction method used to isolate the flavor substances from the food matrix. For this reason, extraction method should be representative of product. So the purpose of this course is to explain the techniques of aroma analysis in detail.
Course Content
Aroma Compounds in Foods, Introduction to the Analysis of Aroma Compounds, Extraction Techniques Used in Aroma Compounds Analysis, Determination of Reliability by Representative Tests of Aromatic Extracts, GC and GC-MS Analysis, Determination of Aroma Compounds, GC-MS-Olfactometric Analysis
Course Precondition
YOK
Resources
Ray Marsili, Techniques for Analyzing Food Aroma, 2019.
Notes
Lecture notes and presentation
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Has general information about aroma compounds in foods. |
| LO02 | Learns the extraction methods (like liquid-liquid, solid phase, solid phase microextraction, steam distillation) of aroma compounds in detail. |
| LO03 | Evaluates aromatic extract with representative sensory tests. |
| LO04 | Knows how to use GC and GC-MS for aroma analysis. |
| LO05 | Can accurately calculate the amount of aroma compounds. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Develop and deepen their knowledge in the field of Food Engineering based on undergraduate level qualifications at the level of expertise. | 4 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Understands the interdisciplinary relationship related to the field of food engineering. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Synthesizes interdisciplinary information and produce new knowledge by using theoretical and practical knowledge at expert level in food engineering. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Solves food-related problems by using research methods and establishing cause-effect relationship. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Performs independent studies related to the field of food engineering. | 4 |
| PLO06 | Bilgi - Kuramsal, Olgusal | Develops new approaches and solutions for solving unforeseen complex problems encountered in applications in food engineering. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Leads the way in solving problems In food engineering fields. | |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Evaluates the knowledge and skills acquired in the field of food engineering with a critical approach and directs its learning. | |
| PLO09 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Supports current developments and own studies in the field of food engineering with quantitative and qualitative data and conveys them to groups outside and outside the field systematically in written, oral and visual form. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Examines and develops social relations and the norms that direct these relations from a critical point of view and takes action to change them when necessary. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicate in a foreign language at least in the European Language Portfolio B2 Level. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information and communication technologies in advanced level with computer software required by the field. | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Gains importance to social, scientific, cultural and ethical values during the collection, interpretation, application and announcement of data related to food engineering. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Develops strategy, policy and implementation plans in food engineering area and evaluates the obtained results within the framework of quality processes. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Uses the knowledge, problem solving and / or application skills that are assimilated in the field of food engineering in interdisciplinary studies. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Aroma Compounds in Foods | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 2 | Introduction to Aroma Compounds Analysis in Foods | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 3 | Extraction Techniques of Aroma Compounds | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 4 | Liquid-liquid extraction, Solid phase extraction, Solid phase microextraction technique | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 5 | Microwave extraction, dynamic and static headspace extraction techniques | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 6 | Steam distillation extraction, Resin extraction, Purge and trap extraction | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 7 | Solvent assisted flavor evaporation and stir bar sorptive extraction | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 8 | Mid-Term Exam | Preparation to exams | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Control of Aroma Compounds Extraction Method with Representative Tests | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 10 | Representative test techniques - Similarity test - Density test - Descriptive test | Lecture notes | Öğretim Yöntemleri: Anlatım, Proje Temelli Öğrenme |
| 11 | Use of GC and GC-MS Devices for Analysis of Aroma Compounds | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 12 | Methods of Identification of Aroma Compounds in GC-MS - Standard substance use - MS library - Kovats index data | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 13 | Calculation of the amount of aroma compounds | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 14 | Aroma-Active compounds and olfactometry | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 15 | Aroma Active compounds determination methods | Lecture notes | Öğretim Yöntemleri: Anlatım, Deney / Laboratuvar |
| 16 | Term Exams | Preparation to exams | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Preparation to exams | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 5 | 70 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 15 | 15 |
| Final Exam | 1 | 30 | 30 |
| Total Workload (Hour) | 157 | ||
| Total Workload / 25 (h) | 6,28 | ||
| ECTS | 6 ECTS | ||