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SUMMARY:Microbial flavour formation and flavour analysis in dairy products
  
DTSTART:20121120T161500
DTEND:20121120T171500
DTSTAMP:20260509T043052Z
UID:ab34edb30f1176c41f6f79dbe47eeebfaf118458ccb1c5b7f30d96ad
CATEGORIES:Conferences - Seminars
DESCRIPTION:Dr Katharina Breme\, Analytical Department\, Agroscope Liebefe
 ld-Posieux\nThe flavour of dairy products is known to be influenced by num
 erous factors\, such as the raw material\, various treatments and process 
 conditions applied during production\, and by fermentation due to the pres
 ence of microorganisms. Over the past years\, biotechnological production 
 and/or enhancement of target flavour notes has become an important researc
 h focus\, and suitable analytics allow to properly evaluate these flavours
 .\nAfter giving an overview of flavour formation in selected milk products
 \, the microbial enhancement of target flavour notes in such matrices is d
 iscussed. Traditional and state-of-the-art extraction techniques for the a
 nalysis of volatile compounds by gas chromatography (GC) will be presented
 . Whilst coupling GC to different physical detectors (e.g. mass spectromet
 ry MS\, sulphur specific detection by pulsed-flame photometric detection P
 FPD) can provide valuable information on the identity and quantity of targ
 et molecules\, physiological detection by the human nose (olfactometry) is
  needed in order to evaluate odorant compounds and their impact on the ove
 rall odour of the product. Finally\, sensory analysis allows to obtain an 
 appreciation of the overall flavour by trained panellists and to estimate 
 consumer acceptance.
LOCATION:GR A3 32 http://plan.epfl.ch/?room=GR%20A3%2032
STATUS:CONFIRMED
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