ADV.02 – Understanding the Organoleptic Experience – World Tea Academy

0

Course Content

Course Overview: ADV.02 Understanding the Organoleptic Experience

Materials For This Course

Week One: Anatomy of the Organoleptic System

Key Learning Points

Lesson One: Definition

Lesson Two: The Tissues Underlying the Organoleptic Perceptions 9 Topics

Expand

Lesson Content

0% Complete 0/9 Steps

Topic One: The Brain and Brain Stem

Topic Two: The Cranial Sensory Nerves Involved in Taste & Flavor

Topic Three: CRANIAL NERVE I – The Olfactory Nerve

Topic Four: CRANIAL NERVE II – The Optic Nerve

Topic Five: CRANIAL NERVE V – The Trigeminal Nerve

Topic Six: CRANIAL NERVE VII – The Facial Nerve

Topic Seven: CRANIAL NERVE IX – The Glossopharyngeal Nerve

Topic Eight: CRANIAL NERVE X – The Vagus Nerve

Topic Nine: The Sensory Tissues

Lesson Three: How Smell, Taste and Flavor Work 5 Topics

Expand

Lesson Content

0% Complete 0/5 Steps

Topic One: Smell

Topic Two: Aroma

Topic Three: Flavor

Topic Four: “Pure” tastes and smells

Topic Five: The tongue map

ADV.02 Assignment 1.1 Creating a Map of the Tongue

ADV.02 Week 1 Quiz 1 Quiz

Expand

Lesson Content

ADV.02 Week 1 Quiz

Week Two: The Colour of Tea and How we Taste Tea

Key Learning Points

Lesson One: The Chemistry of Color 6 Topics

Expand

Lesson Content

0% Complete 0/6 Steps

Topic One: Enzymatic browning

Topic Two: Polyphenols

Topic Three: Enzymatic browning and the formation of theaflavins

Topic Four: Video on Enzymatic Browning

Topic Five: Non-enzymatic browning

Topic Six: Color Change Due to Breakdown of Chlorophyll-A

Lesson Two: General Principles Concerning How We Perceive Flavor

Lesson Three: What Bitterness, Astringency and Sweetness Have in Common 7 Topics

Expand

Lesson Content

0% Complete 0/7 Steps

Topic One: Bitter taste

Topic Two: How we sense bitterness

Topic Three: Genetic variability in bitterness perception

Topic Four: Astringency

Topic Five: Bitterness and astringency, briskness and liveliness.

Topic Six: Sweetness and umami

Topic Seven: Tea with lemon

Lesson Four: Mouthfeel 2 Topics

Expand

Lesson Content

0% Complete 0/2 Steps

Topic One: Body, Thickness & Heaviness

Topic Two: Creaminess Without Cream

ADV.02 Assignment 2.1 Differences in Extraction

ADV.02 Assignment 2.2 Flavors

ADV.02 – WEEK 2: TEST 1 Quiz

Expand

Lesson Content

ADV.02 – WEEK 2: TEST

Week Three: Types Of Flavors in Teas & Some Of The Compounds That Contribute To Them

Key Learning Points

Lesson One: Introduction

Lesson Two: Green Flavors & Green Teas

Lesson Three: Brown Flavors & Black Teas

1 of 2

0