Course code:
259H2		 Course name:
Chemistry of Scent

Academic year:

2024/2025.

Attendance requirements:

There are no requirements.

ECTS:

9

Study level:

graduate academic studies, integrated basic and graduate academic studies

Study programs:

Chemical Education: 5. year, winter semester, elective (E5AP2) course

Chemistry: 1. year, winter semester, elective (E51H2) course

Teacher:

Vele V. Tešević, Ph.D.
full professor, Faculty of Chemistry, Studentski trg 12-16, Beograd

Assistants:

Ivana V. Sofrenić, Ph.D.
assistant professor, Faculty of Chemistry, Studentski trg 12-16, Beograd

Gordana B. Krstić, Ph.D.
assistant professor, Faculty of Chemistry, Studentski trg 12-16, Beograd

Hours of instruction:

Weekly: four hours of lectures + two hours of exercises + three hours of labwork (4+2+3)

Goals:

The aim of this course is to familiarize students with chemical structures and mechanisms which cause a sense of smell and introducing the methods of isolation of these compounds. We want to present the modern analytical techniques for analyzing these chemicals. In addition, students will be familiar with the theoretical and practical principles of recognizing and evaluating aroma in products of plant and animal origin.

Outcome:

Students will be able to understand the molecular, physiological and biochemical mechanisms which elicit sense of smell; analyze the way how the chemical structure affects the organoleptic properties; apply and select methods for odor isolation; create and shape personal style of perception according to the experience of the aroma; acquire skills for using the basic sense of smell in distinguishing and recognizing basic odors in different products and learn to use professional terminology to describe scents.

Teaching methods:

Lectures, labwork, homework, colloquia, and semester papers.

Extracurricular activities:

Guest lectures.

Coursebooks:
  1. D. J. Rowe: Chemistry and Technology of Flavour and Fragrances, Blackwell Publishing Ltd., UK, Oxford, 2005.
  2. V. Lanzotti and O. Taglialatela-Scafati: Flavour and Fragrance Chemistry, Kluwer Academic Publishers, 2000.
  3. R.G. Berger (ed.): Flavours and Fragrances-Chemistry, Bioprocessing and Sustainability, Springer Verlag, Berlin Heidelberg, 2007.
  4. K. A. D. Swift: Advances in Flavours and Fragrances: From the Sensation to the Synthesis, The Royal Society of Chemistry, Cambridge, 2002.

Additional material:

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  Course activities and grading method

Lectures:

0 points (4 hours a week)

Syllabus:

  1. Brief historical overview of the development of odor chemistry.
  2. Basic odor perceptions: odor sensors, molecules with sensory effect.
  3. Aromatic substances according to chemical structure and selected biological mechanisms of action.
  4. Natural scents.
  5. Synthetic scents.
  6. Odor isolation methods: solvent extraction, distillation methods, water vapor isolation techniques, thermal desorption, sorption techniques.
  7. Odor analysis methods: GC/MS, GC/MS/MS, Head space, olfactometry, electronic nose.
  8. Selected examples of fragrances in products of plant and animal origin.

Exercises:

0 points (2 hours a week)

Labwork:

20 points (3 hours a week)

Syllabus:

  1. Odor isolation by solvent extraction.
  2. Odor isolation by steam distillation techniques.
  3. Odor isolation by simultaneous distillation and extraction.
  4. Odor isolation by sorption techniques.
  5. Odor analysis by GC techniques.
  6. GC/MS odor analysis.
  7. GC/MS odor analysis - Head space.
  8. Sensory tests of pure compounds.
  9. Sensory tests of different products.

Semester papers:

20 points

Colloquia:

30 points

Oral exam:

30 points