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Prof. Carlo Bicchi - Modern strategies and techniques of analysis of the volatile fraction as a tool for food control and characterization
Thursday 20 May 2021, 18:30 - 20:30
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Location Online (Zoom)

We are joined by Prof. Dr. Carlo Bicchi from the Laboratory of Pharmaceutical Biology and Food Chemistry at the University of Turin for his talk on:

Modern strategies and techniques of analysis of the volatile fraction as a tool for food control and characterization

 


The free event is open to all BSF members. You will be asked to confirm you have a fully paid-up subscription, and to provide your membership number. Once, you have registered, you will receive an e-ticket to access the event online. If you are not yet a BSF member, you can still register for a £20 non-member ticket (or £5 for students).

Abstract

The volatile fraction of a food and in particular its aroma is an essential "signature" that not only plays a key role in the food choice of but also in its characterization, quality assessment and authenticity.

Sensory analysis is still the reference approach for defining food quality; however, its routine use is still critical because a) the rather limited number of experienced tasters, b) the number of samples that can be processed every day is not unlimited but it is constantly increasing, and c) it is time consuming and requires repeated experiments.

The introduction of omics sciences, and in particular Molecular Sensory Science or Sensomics, by Schieberle and Hofmann in 2011 [1] and, above all, the strategies and methods derived from them have substantially influenced the analytical approach to flavour analysis (mainly aroma and taste). In analytical terms, omics disciplines imply a comprehensive and quantitative analysis of the widest possible range of low molecular weight components (<1,000 Da) in the samples studied [2].

This talk is an overview with examples from the speaker's daily experience on food volatile fraction analysis to show how modern approaches and technologies can be applied to monitor food quality and characteristics in industrial quality control.