Course Program

Aroma chemistry in cooking

  Hubert Richard, Professor Emeritus of Chemistry of Natural Substances, ENSIA

Using current data from the physiology of taste and olfaction, the first part of the class will demonstrate the differences between taste, odor (smell) and retronasal perception (aroma), followed by some chemical aspects : aroma in terms of mixtures of odorous molecules, classical extracts (essential oils and oleoresins), the formation of these odorous molecules and the notion of the odor detection threshold.

The second part describes the behavior of odorous molecules (loss and creation of aromas) during cooking, particularly with relation to the different modes of cooking.

The Hautes Etudes du Goût reserve the right to modify the organisation and structure of their course program

Institut des Hautes Etudes du Goût, de la Gastronomie et des des Arts de la Table

  • Phone: +33 6 60 46 40 81
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