Fragrances and Flavours

Lectures: 6 h 

Main Topics:

The aim of the course is the analysis of the relationship between molecular structure and organoleptic properties of substances. In particular, the molecular transformations of food formulations that lead to the formation of odorous molecules with distinct odor characteristics will be examined, and their application in the field of perfumery will be extensively investigated.

    Prof. Fabrizio Machetti
    Department of Chemistry “Ugo Schiff”
    University of Florence, Italy
    email: fabrizio.machetti (at) 
    phone: + 39 055 4573501