B016608 - ORGANIC CHEMISTRY IN FOOD PRODUCTS

Italian

IR spectroscopy and mass spectrmetry. Nuclear magnetic resonance. Larmor frquency. Nuclei magnetic properties. NMR instrumentation. Chemical shift. Shielding effect, coupling constant J. Diamagnetic anisotropy. Spin-spin coupling. Chemical and magnetic equivalence. 13C NMR. Dehydration and thermal degradation of carbohydrates. Browning reactions. Caramelization. Maillard reaction. Strecker degradation. Lipolysis. Lipids autooxidation. Feed antioxidants. Lipids thermal decomposition. Terpenes

1. Hesse Meier
“Metodi spettroscopici nella chimica organica”
EdiSES
2. Robert M. Silverstein, Francis X. Webster, David J. Kiemle
“Identificazione spettrometrica di composti organici”
Casa Editrice Ambrosiana
3. D. Williams, I. Fleming
“Spectroscopic methods in organic chemistry”
McGraw –Hill

The course objectives are to illustrate the use of spectroscopic techniques for determination of structure of organic molecules. Infrared spectroscopy, mono- and bidimensional nuclear magnetic resonance (homonuclear and heteronuclear 2D-NMR), mass spectrometry and a short account of ultraviolet spectroscopy will be discussed, aiming to give students a basic knowledge that allows them to be trained in analysis of IR, NMR, MS and UV spectra for the identification of organic compounds. In the final part, reactions which involve organic products present in foods, as carbohydrates, lipids and terpenes, will be briefly discussed.

Organic Chemistry examination.

Frontal lessons and exercises to resolve structure of organic compounds through spectroscopic methods
Copies of slides used during the course.

The final examination consists in an oral exam, to evaluate the ability of students to use and identify an unknown simple organic structure by using IR, MS and NMR spectra.
Daytime of exams can be found on the web page of the Corso di Laurea. On-line registration is required for the exam.