Information Package / Course Catalogue
Flavor Chemistry
Course Code: GMP539
Course Type: Area Elective
Couse Group: Second Cycle (Master's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 3
Prt.: 0
Credit: 3
Lab: 0
ECTS: 8
Objectives of the Course

The aim of this course is to examine the classification, formation, synthesis, chemical structures and effects of natural and artificial flavoring substances with other components.

Course Content

The subjects of this course are chemical stimuli involved in aroma perception, classification of aroma compounds, analytical approaches to characterize aroma stimuli, formation mechanisms of aroma components, aroma-content interactions and aroma release mechanisms.

Name of Lecturer(s)
Lec. Edibe Seda ERTEN
Learning Outcomes
1.Understand mechanisms of flavor perception
2.Understand chemical structures of flavor compounds
3.Be familiar with analytical methods of flavor analysis
4.Understand non-enzymatic mechanisms of flavor formation
5.Explain metabolic routes leading to flavor formation in plants
6.Recognize off-flavor defects in foods and strategies of identification.
7.Describe manufacturing procedures used to produce the common food flavoring materials
8.Understand mechanisms of flavor release
Recommended or Required Reading
1.Bauer, K., Garbe, D., & Surburg, H. (2008). Common fragrance and flavor materials: preparation, properties and uses. John Wiley & Sons.
2.Bayrak, A. (2021). Gıda Aromaları. Sidas Medya.
Weekly Detailed Course Contents
Week 1 - Theoretical
Definition and perception of flavor compounds
Week 2 - Theoretical
Classification of flavor compounds (Aliphatic compounds)
Week 3 - Theoretical
Classification of flavor compounds (Terpens and aromatic compounds)
Week 4 - Theoretical
Classification of flavor compounds (S-containing, N-containing and other compounds)
Week 5 - Theoretical
Flavor-flavor interactions
Week 6 - Theoretical
Flavor-food ingredients interactions
Week 7 - Theoretical
Instrumental flavor analysis
Week 8 - Theoretical
Natural formation of flavors
Week 9 - Theoretical
Flavor formation during food processing (thermal)
Week 10 - Theoretical
Flavor formation during food processing (enzymatic and fermentation)
Week 11 - Theoretical
Off-flavors in food
Week 12 - Theoretical
Industrial natural flavorants and production methods
Week 13 - Theoretical
Industrial synthetic flavorants and production methods
Week 14 - Theoretical
Flavor release
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%20
Final Examination1%60
Assignment1%20
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory1483154
Assignment113114
Midterm Examination115116
Final Examination115116
TOTAL WORKLOAD (hours)200
Contribution of Learning Outcomes to Programme Outcomes
PÇ-1
PÇ-2
PÇ-3
PÇ-4
PÇ-5
OÇ-1
4
3
1
1
3
OÇ-2
4
3
2
1
3
OÇ-3
4
3
3
3
4
OÇ-4
4
3
2
1
3
OÇ-5
4
3
2
1
3
OÇ-6
4
3
3
3
4
OÇ-7
4
3
2
2
4
OÇ-8
4
3
2
1
3
Adnan Menderes University - Information Package / Course Catalogue
2026