Base Knowledge
not applicable
Teaching Methodologies
In this curricular unit classical lectures are complemented with practical demonstrations, hands-on experimentation, and sensory analysis in the sensory analysis laboratory.
Learning Results
To explain the physical-chemical and psychophysiological basis of sensory analysis.
Plan and execute sensory analysis tests, analyze sensory test data, report sensory tests
Program
Module 1 – Physical-chemical and psychophysiological basis of sensory analysis
1.1. – The Visual system. Food color – chemical compounds. Color measurement.
1.2. Taste system. Chemical compounds responsible for taste.
1.3. Olfaction system. Chemical compound responsible for odor and flavor. Introduction to gas
chromatography- olfactometry and electronic nose for the evaluation of volatiles.
1.4. Food Texture. Main texture attributes in food.
Module 2
2.1 Controls for test room, product, and panel
2.2 Difference, Descriptive and Acceptance methods
2.3 Statistical evaluation of sensory tests
2.4 Reporting sensory results
Curricular Unit Teachers
Joao Freire de NoronhaGrading Methods
- - Teste escrito - 100.0%
- - módulo I - Teste escrito - 50.0%
- - módulo II - Teste escrito (50%), Trabalhos propostos aos alunos (30%) - 50.0%
Internship(s)
NAO
Bibliography
Botelho G. Characterisation of the aroma components of clonal grapes and wines from Aragonez and Trincadeira Vitis vinifera L. cultivars. Tese de Doutoramento. 169 p. Universidade de Trás-os-Montes e Alto Douro, Vila Real, 2008.
Coultate T.P. Alimentos. Quimica de sus componentes. Zaragoza: Acribia, 1986. Fisher C. e Scott T.R. Food Flavours – Biology and Chemistry. Cambridge, UK: The Royal Society of Chemistry, 1997.
Hendry G.A.F e Houghton J.D. Natural food colorants. Glasgow, UK: Chapman & Hall, 1996
Hutchings J.B. – Food Colour and Appearence. London, UK: Blackie Academic, 1994.
Lidon F e Silvestre M.M. Indústrias Alimentares – Aditivos e Tecnologia. Lisboa, Portugal: Escolar Editora, 2007.
Macfie e Thomson. Measurements of food preferences. London, UK: Blackie Academic, 1994.
Noronha J. Análise Sensorial – Metodologia /Apontamentos de Análise Sensorial. Coimbra: ESAC, 2003.
Richard H. e Moulton J.L. Les Arômes Alimentaires. Paris, França: TEC-DOC Lavoisier, 1992