The course is intended to provide students with detailed knowledge in flavor properties of foods, especially the tastes. The content of the course includes:
1. introduction--flavors and foods, relations between human senses and characteristics of foods, and food acceptability.
2. physiological aspects of sensations-structure of sensory organs and the formation of senses.
3. phenomena of human senses-interaction of taste sensations and the factors influencing on taste response.
4. salty, interactions of, tastes substance.
5. kinds of taste and its taste compounds-sweet, sour, bitter, and umami tastes, and other chemical senses.
6. the taste properties of amino acids, peptides and proteins.
7. flavor properties of foods-meats, plant foods and seafoods.
8. seasonings and flavorings.