CHM 327 - Chemical Senses

Institution:

Bentley University

Subject:

Description:

Prerequisite(s): Any 200-level BIO or CHM Explores the two chemical senses - smell (odor) and taste - that are the major contributors to the flavor of foods and beverages. Odor is often an important attribute of consumer products, of air and water pollution, and of indoor air quality. The biology and chemistry of the two senses will be described. Psychophysical principles pertinent to sensory evaluation will be presented. A major portion of the course will be devoted to developing the student's ability to discern the quality and intensity dimensions of flavor and of odor through exposure to a variety of foods, beverages and consumer products. Methods of flavor measurement will be described with particular emphasis on descriptive analysis (flavor profile) method that can be used to systematically describe perceived flavor and odor sensations. Laboratory exercises on selected products will be undertaken. Each student will carry out a sensory evaluation project on a product of interest and report his/her findings.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.bentley.edu

Phone Number:

(800) 523-2354

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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