Flavor Chemistry

1. Introduction to Flavor Chemistry

2. Flavor Compounds Isolation

3. Solid Phse Microextraction

4. Identification-Spectroscopy

5. Mass Spectra Interpretation of Flavor Compounds

6. Mass Spectra of Heterocyclic Flavor Compounds

7. Flavor Manufacture

8. Maillard Reaction Chemistry

9. Thermal Degradation of Thiamine

10. Lipid Oxidation Chemistry

11. Flavor Precusors and Enzymes

12. Flavor Compounds Formation for Dairy Products

13. Flavor Compounds formation for Meats

14. Flavor Compounds Interaction with Packaging Materials and Solvents

FST 820 Homework