http://spxy.zjgsu.edu.cn 《风味化学（英）》教学大纲 《 Flavor Chemistry》 一、基本信息 课程代码：1009122 学 分: 2 总 课 时：34 课程性质：专业选修课 适用专业：食品类本科专业 先修课程：无机化学、分析化学、有机化学、生物化学等 二、本课程教学目的和任务 风味化学是食品科学的重要课程之一，它是专门研究食品修饰属性色、香、味的一门 课程，主要研究食品中的色素成分、呈香成分和呈味成分，以及这些成分在食品加工、运输、 贮藏、烹调过程中可能发生的化学变化和这些变化对食品质量的影响。通过本课程的学习， 使学生对若干种食品色香味成分变化的基本原理和规律有所了解并初步具有应用此原理和 方法去解决食品生产中有关色香味变化的能力，为今后研究、开发新型风味的食品打下基础。 此外，通过本课程的学习，还希望学生能够掌握与本课程相关的专业英语词汇，为能通读与 专业相关的原版英语教材打下基础。 三、教学方法与手段 理论教学 教师讲授和学生自学相结合 四、教学内容及要求 Chapter 1. Introduction To grasp the new concept of the flavor of food and to understand purpose and significance of flavor research; To be familiar with the methods for researching the flavor of food; To learn about the developments in the of the flavor chemistry. Highlight： The concept for the food flavor Difficulty： The method for the research of the food flavor Chapter 2. Pigments in Animal and Plant Tissue To grasp the classification of natural pigment in food; To be familiar with the chemical structures, chemical properties and the extraction methods for naturel pigment; To understand the changes of natural pigment in the process of the storage and processing. Highlight：The chemical property of natural edible pigment Difficulty：How to prevent the chemical change of natural pigment in the process of storage and processing http://spxy.zjgsu.edu.cn Chapter 3. Taste and Nonspecific Saporous Sensations To grasp the classification, structure and the chemical property of saporous substance; to be familiar with the function of saporous component in the process; To learn about the interaction among different saporous component. Highlight：：The chemical property of natural saporous component Difficulty：The interaction among different saporous component Chapter 4. Vegetable， Fruit， and Spice Flavors To grasp the characteristic flavor for different vegetables, fruits and spice ; To be familiar with the production process for these flavor components; To learn about the function of these flavor components in the food processing. Highlight：The feature of volatile flavor component in various vegetables, fruits and spice Difficulty：The production process for the flavor components Chapter 5. Flavors from Lactic Acid-Ethanol Fermentations To grasp the characteristic for the chemical structural of flavor volatiles in Lactic Acid-Ethanol Fermentations; To be familiar with the flavor feature of the flavor volatiles; To learn about the production process for the flavor volatiles. Highlight： The structural feature of flavor flavor component in Lactic Acid-Ethanol Fermentations Difficulty： The production process for the flavor components in Lactic Acid-Ethanol Fermentations Chapter 6. Flavor Volatiles from Fats and Oils To grasp the structural feature for flavor volatiles in fats and oils; To be familiar with the flavor feature of these flavor volatiles; To learn about the mechanism for the occurrence of these flavor volatiles. Highlight：The feature of flavor volatiles in fats and oils Difficulty： The mechanism for the occurrence of the flavor volatiles in fats and oils Chapter 7. Flavor Volatiles in Muscle Foods and Milk To grasp the structural characteristic of flavor volatiles in muscle foods and milk; To be familiar with the flavor feature of these flavor volatiles; To learn about the mechanism for the occurrence of these flavor components. Highlight：The structural feature of flavor volatiles in muscle foods and milk Difficulty： The mechanism for the occurrence of the flavor volatiles in muscle foods and milk Chapter 8. Development of Process or Reaction Flavor Volatiles To grasp the flavor feature of flavor volatiles in the food processing; To be familiar with the production process for these flavor volatiles; To learn about their function in food processing. Highlight：The feature of flavor volatiles in food processing http://spxy.zjgsu.edu.cn Difficulty：The mechanism for the occurrence of the flavor volatiles in food processing 五、 教学时数分配表 章 内容 参考时数 1 Introduction 2 2 Pigments in Animal and Plant Tissue 6 3 Taste and Nonspecific Saporous Sensations 8 4 Vegetable，Fruit，and Spice Flavors 5 Flavors from Lactic Acid-Ethanol Fermentations 2 6 Flavor Volatiles from Fats and Oils 7 Flavor Volatiles in Muscle Foods and Milk 2 8 Development of Process or Reaction Flavor Volatiles 4 合 计 34 六、考核方式及成绩评定标准 考核方式：闭卷 成绩评定标准：平时成绩占总成绩 30％、期末考试成绩占总成绩 70％；成绩评定为百 分制。 七、教材及主要参考书 教 材： Owen R. Fennema, 英文原版书《Food Chemistry》(by Marcel Dekker, Inc, 1996)中的两大章(p.651-765)： “10.Colorant”P.651-722;“11. Flavors” P.723-765。 参考书目：[1] 朱国斌，鲁红军编， 《食品风味原理与技术》 ，北京大学出版社，1991 [2] （美）O.R 菲尼马著（第三版） ，王璋等译，《食品化学》 ，中国轻工业 出版社，第一版，2003 执笔人：杨荣华