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
- - módulo I - Teste escrito - 50.0%
- - módulo II - Teste escrito (50%), Trabalhos propostos aos alunos (30%) - 50.0%
- - Teste escrito - 100.0%
Internship(s)
NAO
Bibliography
Noronha J. Análise Sensorial – Metodologia /Apontamentos de Análise Sensorial. Coimbra: ESAC, 2003.
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.
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.
Lidon F e Silvestre M.M. Indústrias Alimentares – Aditivos e Tecnologia. Lisboa, Portugal: Escolar Editora, 2007.
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.
Richard H. e Moulton J.L. Les Arômes Alimentaires. Paris, França: TEC-DOC Lavoisier, 1992
Macfie e Thomson. Measurements of food preferences. London, UK: Blackie Academic, 1994.