Syllabus

TASTE
Introduction and importance of taste-Structure and physiology of taste organs- tongue, papillae,
taste buds, salivary glands - Mechanism of taste perception - Chemical dimensions of basic
tastes- sweet, salt, sour, bitter and umami - Factors affecting taste quality, reaction time, taste
modification, absolute and recognition - threshold Taste abnormalities - Taste measurement
ODOUR
Introduction, definition and importance of odour and flavor - Anatomy of nose, physiology of
odour perception - Mechanism of odour perception - Odour classification, chemical specificity
of odour. - Odour measurement using different techniques – primitive to recent techniques.
Merits and demerits of each method. Olfactory abnormalities
COLOUR
Introduction and importance of colour. - Dimensions of colour and attributes of colour,
appearance factors, gloss etc. - Perception of colour.???Colour abnormalities - Measurement of
colour Munsell colour system, CIE colour system, Hunter colour - system, spectrophotometry
and colorimetry etc.
TEXTURE
Introduction, definition and importance of texture - Phases of oral processing - Texture
perception, receptors involved in texture perception - Texture classification - Texture
measurement – basic rheological models, forces involved in texture measurement
SENSORY EVALUVATION
Sensory evaluation-introduction, panel screening, Sensory and instrumental analysis in quality
control, IPR and patents

The objective of the course is for evaluating processed foods

Understand and apply importance of taste, odor perception, detection of color, and learn about texture and rheological properties

Rao E. S., Food Quality Evaluation, Variety Books

Amerine, Pangborn & Roessler, Principles of Sensory Evaluation of food, Academic

deMan J, Principles of Food Chemistry, Springer

Brannen and et al, Food Additives, Marcel Dekker,New York