This course will enable the students to
understand the applications of chemistry in the world of flavours, scents and perfumes.
Course |
Learning Outcome (at course level) |
Learning and Teaching Strategies |
Assessment Strategies |
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Course Code |
Course Title |
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24GCHY201
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Chemistry of Fragrances and Flavours: An Industry’s Perspective (Theory)
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CO1: Discuss the classification and composition of fragrances, including the chemistry of aromatic compounds and key reactions. CO2: Explain flavour types, formulation, and manufacturing processes, including sensory evaluation and key chemical reactions. CO3: Describe analytical methods for testing of flavouring and fragrance compounds CO4: Explain and use different methods for separation, purification and isolation of perfumes and flavours CO5: Describe the legal aspects and need for quality control in manufacturing of perfumes and flavours. CO6: Contribute effectively in course-specific interaction. |
Approach in teaching: Interactive lectures, tutorials, group discussions and e-learning.
Learning activities for the students: Peer learning, e-learning, problem solving through tutorials and group discussions.
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Written examinations, assignments and quiz.
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Introduction to fragrances, types of fragrances (Fragrance families and classification), History of perfumes, Perfumery raw materials. Classification of odour, odour type and odorants , fragrance pyramid, Chemistry of aromatic compounds in perfume making, Composition of fragrances, Current trends in fragrances, sensory analysis of different products, difference between alcohol and oil-based perfumes.
Introduction to flavours, types of flavours, flavour raw materials, attributes of flavour, taste, odour, odour stimulation, basic tastes and the human olfactory system. Various flavour formulation -Systematic approach to understanding flavour formation during food processing, interaction of added flavours, flavour enhancers, modifiers, precursors, suppressors, solvents. Forms of flavour and the manufacturing processes involving all types of flavours, aroma recovery during processing.
Biogenesis of flavours in fruits and vegetables, reaction flavours, off flavours. Stability of flavor in food, sensory evaluation of flavours in foods. Selection and application of flavours in foods and beverages.
Food reactions - Mailard reaction, development of flavour during food processing i.e. process flavour, off flavours.
Analytical methods for testing of flavouring and fragrance compounds – Physical analysis (Refractive index, specific gravity, viscosity etc), chemical analysis (Saponification value, acid content etc) and instrumental analysis (gas chromatography, spectroscopy etc).
Extraction techniques for the separation of volatile oils from natural source- including. Distillation, Evaporation, Crystallization and Adsorption, supercritical fluid extraction methods of isolation of important ingredients
Demonstration/Hands on Exercise
India in the context of Fragrance and Flavour Industry, challenges of sustainability and how it impacts the industry, Legal aspects (natural flavours and natural flavouring substances, nature identical flavouring substances, artificial flavouring substances), and the FSSA act. Outline of health, safety and sustainability parameters in perfumery and flavour industry.
e-Resources: