Taste, Somatosensory and Functional Compounds as Ingredients for Food and Beverage
A.Y. 2020/2021
Learning objectives
To give to the students the basic knowledge about ingredients for the formulation of food and beverages from fruit and vegetables, with particular focus on taste and somatosensory active compounds.
Expected learning outcomes
Knowledge of functional ingredients in fruit based beverages; understanding of taste and somatosensory mechanism; overview of practical applications of taste active compounds; design of a new beverage with functional ingredients; critical evaluation of existing commercial drink according to its functional ingredients.
Lesson period: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First semester
Teaching methods
Lessons will be in presence if this will be possible at the beginning of academic year. Participation to lessons will be reserved using a app; all information will be posted on the Ariel web site as well as materials and other communications related to Covid-19 emergency rules.
If lessons in presence will not be allowed, they will be given online with the Microsoft Teams platform , both in synchron (see first semester timetable) and in asynchron (recording on Teams).
Program and didactic material will not change
Exam
Exam modalities will not change; the exam will be oral, in presence or online with Microsoft Teams.
Lessons will be in presence if this will be possible at the beginning of academic year. Participation to lessons will be reserved using a app; all information will be posted on the Ariel web site as well as materials and other communications related to Covid-19 emergency rules.
If lessons in presence will not be allowed, they will be given online with the Microsoft Teams platform , both in synchron (see first semester timetable) and in asynchron (recording on Teams).
Program and didactic material will not change
Exam
Exam modalities will not change; the exam will be oral, in presence or online with Microsoft Teams.
Course syllabus
1 Taste: hystory, mechanisms, classification
1.1. Taste in history
1.2. How many basic tastes do we have: the so called "fundamental tastes" vs "receptor mediated tastes"
1.3. Taste receptors: how do they work
2 Taste compounds: sources, isolation and properties
2.1 Salty and umami
2.2 Sour
2.3 Bitter : alkaloids, terpenoids, polyphenols, glucosinolates; other bitter cpds
2.4 Sweet : natural and synthetic bulk and intensive sweeteners.
3 Somatosensory and other gustative sensations
3.1 The TRP active compounds: cooling, hot, tingling, numbing etc.
3.2 Other related sensations: astringent, metallic, kokumi; the "fat taste"; other unclassified gustative sensations
3.3 Taste modyfiers, enhancers and inhibitors
4 Other functional ingredients from natural sources for drink and beverages
4.1 pH modifyers; thickening agents; emulsifyers; colours and other functional properties
4.2 Case studies of functional ingredients in beverages
1.1. Taste in history
1.2. How many basic tastes do we have: the so called "fundamental tastes" vs "receptor mediated tastes"
1.3. Taste receptors: how do they work
2 Taste compounds: sources, isolation and properties
2.1 Salty and umami
2.2 Sour
2.3 Bitter : alkaloids, terpenoids, polyphenols, glucosinolates; other bitter cpds
2.4 Sweet : natural and synthetic bulk and intensive sweeteners.
3 Somatosensory and other gustative sensations
3.1 The TRP active compounds: cooling, hot, tingling, numbing etc.
3.2 Other related sensations: astringent, metallic, kokumi; the "fat taste"; other unclassified gustative sensations
3.3 Taste modyfiers, enhancers and inhibitors
4 Other functional ingredients from natural sources for drink and beverages
4.1 pH modifyers; thickening agents; emulsifyers; colours and other functional properties
4.2 Case studies of functional ingredients in beverages
Prerequisites for admission
Organic chemistry; biochemistry
Teaching methods
Course will be held in English (or in Italian in case of students exclusively Italian mothertongue). Course consists in lessons, group working on bibliography readings, discussion and analysis of data. Books and didactic material will be suggested during the course; Slides by the teacher will be available for download from the Ariel web site
Teaching Resources
Slides by the teacher.
Books for consulting:
R.S.Shallenberger, Taste chemistry, Blackie academic &professional, 1993
D.Kratwurst ed, Taste and smell, Springer, 2017
R.L.Doty ed, Smell and taste, Handbook of clinical neurology series, vol 164, Elsevier, 2019
Books for consulting:
R.S.Shallenberger, Taste chemistry, Blackie academic &professional, 1993
D.Kratwurst ed, Taste and smell, Springer, 2017
R.L.Doty ed, Smell and taste, Handbook of clinical neurology series, vol 164, Elsevier, 2019
Assessment methods and Criteria
The exam can be either in English or Italian according to student's preference. The exam will be a discussion or a presentation on a topic selected by the student and previously agreed with the teacher, followed by a discussion. The evaluation criteria are: acquisition of contents; ability to rielaborate autonomally the contents; ability to apply the theoretical contents to practical cases in the students's professional environment.
Professor(s)
Reception:
by appointment
my office, DeFENS, Sezione di Scienze Chimiche e Biomolecolari