Aroma 2025 - Module 7: Relating instrumental and sensory data: 2) Chemometrics, psychophysical functions, thresholds, odour activity values, flavour release, partition coefficients (1 ECTS)
PhD School at the Faculty of SCIENCE at University of Copenhagen
The course is individual (e-learning and project work) and times will be planned together with the course responsible. Please contact the course responsible, Mikael Agerlin Petersen, before signing up.
The course provides an understanding of the role of aroma components in foods, and a thorough review of techniques for sampling and analysis of aroma compounds.
Different techniques for sampling aroma compounds, analysis by GC-MS and GC-olfactometry is included. Correlation between instrumental aroma analysis and sensory analysis, as well as formation of aroma compounds can be included.
Topics:
Module 1: Classic aroma analysis: Sampling, GC, MS, data processing, quantification, retention index (1 ECTS)
Module 2: Understanding aroma chemistry (1 ECTS)
Module 3: Advanced data processing (from chromatograms to peak table) (1 ECTS)
Module 4: Relating instrumental and sensory data: 1) GC-olfactometry (1 ECTS)
Module 5: 2-Dimensional GC (1 ECTS)
Module 6: PTR-MS (1 ECTS)
Module 7: Relating instrumental and sensory data: 2) Chemometrics, psychophysical functions, thresholds, odour activity values, flavour release, partition coefficients (1 ECTS)
Module 8: Practical project (3 ECTS)
Formel requirements
The students must have knowledge about organic chemistry.
Learning outcome
Knowledge:
• Understand the complexity of the chemical background for odour
• Understand the principles and methods being used to measure and interpret aroma
• Know the commonly used techniques for aroma analysis
• Know how results obtained through aroma analysis relate to measured sensory quality
Skills:
• Treat instrumental aroma data using the most advanced techniques
• Experience with aroma analysis, including planning experimental setups, sampling, and general laboratory work
• Ability to assess reliability of data
• Ability to perform suitable data analysis on instrumental data and to relate it to sensory data
Competences:
• Reflect on the role of aroma properties in quality of food
Target group
PhD students should work on aroma components (or other volatiles) in their PhD project.
Teaching and learning methods
The course is based on e-learning and project work. The e-learning is divided in modules, each corresponding to 1 ECTS. A module consists of e-learning (such as spoken PowerPoints, videos, quizzes, theoretical exercises), reading of scientific literature, meetings with supervisor, and a written assignment. Furthermore, practical lab work can be carried out and reported in a written scientific report. The type of lab work will be decided together with the course responsible and should sum up to 75 hours including reporting. Modules and/or lab work can be selected to sum up to a minimum of 3 ECTS and a maximum of 10.
Remarks
Free for PhD students at Danish Universities. If Module 8 is taken, there may be additional costs for materials depending on number and type of samples included.
600 DKK/ECTS: Other PhD students
1500 DKK/ECTS: Industry/For-Profit
If you have any questions, please contact Associate Professor Mikael Agerlin Petersen: map@food.ku.dk, Tel: +45 2372 3067