Characterization of Impact Aromas in Herbs, Spices and Fruits

Team Mentor:

Dr. Feng Chen, Professor
Dept. of Food, Nutrition and Packaging Sciences

Food flavor plays a critical role in customers' acceptance of foods, particularly, those so-called "impact aromas" which contribute the intense and specific flavors. The CI team aims to use different analytical tools to separate and identify some "impact aromas" in wine, grapes and TCM.

Objectives:

  • Learn how to analyze the important aromas and flavors in foodstuffs, such as herbs, spices and fruits through sensory evaluation and state-of-the-art analytical instrumentation

  • Master how to develop and apply new flavorings in food product development

  • Understand the impact of flavors in food quality control