Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | 3rd Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING (DOCTORATE DEGREE) | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | KEMAL ŞEN (kemalsen@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| 582/5000 Although aroma compounds are one of the important quality parameters affecting the quality and consumer preference in foods, the substances classified as aroma-active in these compounds determine the character of the food it contains. The success of characterization of aroma-active compounds in foods mainly depends on the determination of aroma-active compounds by olfactometric methods. Considering all these, this course aims to explain in detail the olfactometric methods used in the determination of aroma-active compounds in foods. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Knows the aroma compounds. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-2 | Understands the basic difference between aroma compounds and aroma active compounds. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-3 | Understands the basic principles of olfactometric analysis. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-4 | Learns the olfactometric analysis methods. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| LO-5 | Learns how to interpret olfactometric analysis results. |
PO-1 Has the skills of accessing, evaluating, interpreting and applying the knowledge in the area of engineering
PO-2 Has the skills of designing, applying and evaluating scientific research PO-3 Integrates knowledge from different disciplines PO-7 Has the endowments to lecture at the undergraduate level PO-14 Has the ability to improve herself/himself by identifying his/her educational needs as to the current conditions |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Olfactometry and its importance, Aroma-Active Compounds, Preparation of Foods for Olfactometric Analysis, Reliability of Aromatic Extracts Before Olfactometric Analysis, Types and Properties of Olfactometers, Olfactometric Analysis Methods in Foods, Evaluation of Olfactometric Analysis Results | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction to aroma substances, basic properties and classifications of aroma substances | Lecture, discussion or distance education |
| 2 | Explanation of concepts such as odor detection threshold value, aroma-active compound, fragrance identification | Lecture, discussion or distance education |
| 3 | Extraction techniques of aroma and aroma active compounds | Lecture, discussion or distance education |
| 4 | Introduction to olfactometric analysis, olfactometry and its importance | Lecture, discussion or distance education |
| 5 | Olfactometry techniques | Lecture, discussion or distance education |
| 6 | Aroma Extract Dilution Analysis | Lecture, discussion or distance education |
| 7 | Combined Hedonic Aroma Response Measurement | Lecture, discussion or distance education |
| 8 | mid-term exam | |
| 9 | Frequency Determination Technique | Lecture, discussion or distance education |
| 10 | Posterior Intensity Evaluation Technique | Lecture, discussion or distance education |
| 11 | Posterior Intensity Evaluation Technique | Lecture, discussion or distance education |
| 12 | Comparative analysis of olfactometry techniques-I | Lecture, discussion or distance education |
| 13 | Comparative analysis of olfactometry techniques-II | Lecture, discussion or distance education |
| 14 | Comparative analysis of olfactometry techniques-III | Lecture, discussion or distance education |
| 15 | Advantages of olfactometric analysis and its importance for the food industry | Lecture, discussion or distance education |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Etiévant P.X. (2002) Odour Intensity Evaluation in GC-Olfactometry by Finger Span Method. In: Jackson J.F., Linskens H.F. (eds) Analysis of Taste and Aroma. Molecular Methods of Plant Analysis, vol 21. Springer, Berlin, Heidelberg. | |
| 2 | Mahattanatawee, K. & Rouseff, R. (2011). Gas Chromatography/Olfactometry (GC/O). In: Practical Analysis of Flavor and Fragrance Materials. Pp. 69–90. John Wiley & Sons, Ltd. | |
| 3 | Adlard, E.R. Ray Marsili (Ed): Flavor, Fragrance and Odor Analysis. Chromatographia 76, 1791–1792 (2013) | |
| 4 | Steinhaus, M. (2020). Chapter 9 Gas Chromatography–Olfactometry: Principles{,} Practical Aspects and Applications in Food Analysis. In: Advanced Gas Chromatography in Food Analysis. Pp. 337–399. The Royal Society of Chemistry. | |
| Required Course instruments and materials | ||
| Books | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 5 | 8 | 40 |
| e) Term paper/Project | 4 | 13 | 52 |
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 3 | 5 | 15 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 7 | 28 |
| final exam | 2 | 1 | 2 |
| 0 | |||
| 0 | |||
| Total work load; | 180 | ||