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Course Description Course Name : Techniques for Analyzing Aroma Compounds Course Code : GM-661 Course Type : Optional Level of Course : Second Cycle Year of Study : 1 Course Semester : Fall (16 Weeks) ECTS : 6 Name of Lecturer(s) : Assoc.Prof.Dr. SERKAN SELLİ Learning Outcomes of the Course : To Learn Basic Aroma Compounds in Foods To learn aroma extraction techniques such as liquid-liquid, solid phase, solid phase micro extraction, vacuum distillation To evaluate aromatic extract sensorialy using representative test To learn GC and GC-MS for aroma analysis To calculate aroma concentration, precisely. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Aroma substances are one of the most significant factors which shape the quality and affect consumer preference. The achievement of aroma characterization of foodstuffs depends largely on the extraction technique employed to isolate the aroma compounds from the foodmatrix. Therefore, the extraction method must be selected with the aim of producing representative exracts with odor as close as possible to that of the original product. Therefore, the aim of this lesson is explaining aroma analyse techniques in detail. Course Contents : Food Aroma Compounds, Introduction to Aroma Compounds Analysis in Foods, Aroma Extraction Techniques, Evaluating the aromatic extracts usinf representative tets, GC and GC-MS analysis, Calculation of Aroma Concentration, GC-MS-Olfactometric Analysis Language of Instruction : Turkish Work Place : Classroom   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 Food Aroma Compounds Text book Lecture, laboratory study, computer, projector 2 Introduction to Food Aroma Analysis Text book Lecture, laboratory study, computer, projector 3 Aroma Extraction Techniques Text book Lecture, laboratory study, computer, projector 4 Liquid-liquid extraction, Solid phase extraction, solid phase micro extraction Text book Lecture, laboratory study, computer, projector 5 Microwave extraction, static and dynamic extraction techniques Text book Lecture, laboratory study, computer, projector 6 Vacuum steam distillation and extraction, resin extraction and purge and trap extraction Text book Lecture, laboratory study, computer, projector 7 Solvent assisted flavor evaporation and stir bar sorptive extraction Text book Lecture, laboratory study, computer, projector 8 Exam Text book Written 9 Controling Aroma Extraction Method Using Representative Test Text book Lecture, laboratory study, computer, projector 10 Representative test - Similarity test - Intensity test - Descriptive test Text book Lecture, laboratory study, computer, projector 11 Using GC and GC-MS for Aroma Analysis Text book Lecture, laboratory study, computer, projector 12 Identification of aroma compounds using GC-MS. - standard reference using - MS library - Kovats values Text book Lecture, laboratory study, computer, projector 13 Calculation of aroma compounds concentration Text book Lecture, laboratory study, computer, projector 14 Aroma active compounds and olfactometry Text book Lecture, laboratory study, computer, projector 15 Determination fo aroma-active compounds Text book Lecture, laboratory study, computer, projector 16/17 Final exam Text book Written   Required Course Resources Resource Type Resource Name Recommended Course Material(s)  Joslyn, M. A., 1970.Methods in food analysis. Physical, chemical and instrumental methods of analysis, New York, USA.  Hışıl, Y. 2006. Intrumental Analysis, Ege University Publication, İzmir  Marsili, R. 1996. Techniques for Analyzing Food Aroma. CRC Press 400 pages. Required Course Material(s)   Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 90     Homeworks/Projects/Others 0 10 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. 5 2 Examine and improve the social relationships and the norms; act to change them if necessary 3 3 Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio 2 4 Use advanced information and communication technologies along with the required level of computer software knowledge 3 5 Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise 4 6 Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering 2 7 Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering 4 8 Resolve food-related problems by using research methods and setting up cause-and-effect relationship 5 9 Carry out work reqiring expertise in the food engineering field independently 4 10 Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. 3 11 Have the ability to lead in situations requiring solutions to the problems in the field of food engineering 2 12 Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning 4 13 Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values 2 14 Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes 2 15 Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies 4 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 3 42     Out of Class Study (Preliminary Work, Practice) 12 8 96 Assesment Related Works     Homeworks, Projects, Others 0 0 0     Mid-term Exams (Written, Oral, etc.) 1 3 3     Final Exam 1 3 3 Total Workload: 144 Total Workload / 25 (h): 5.76 ECTS Credit: 6