Senzorska procjena različitih sorti oraha

undergraduate thesis

• Title (english): Sensory evaluation of different walnut species
• Author: Jelena Vidić
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2017-06-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Orah (Juglans regia L.) je biljka umjerene i subtropske klime koja vrlo povoljno utječe na zdravlje ljudi. Naime, zbog odličnog nutritivnog profila preporuča se njegovo uvođenje u svakodnevnu prehranu u svrhu prevencije raznih bolesti. Senzorska procjena oraha ima značajnu ulogu u određivanju snažnih, stranih okusa i u usporedbi senzorskih svojstava između različitih sorti oraha pomoću 5 osjetilnih organa. Cilj ovog rada bilo je ustvrditi intenzitet senzorskih svojstava 16 različitih sorti oraha te ih međusobno usporediti s obzirom na zemlju podrijetla. Senzorsku procjenu kvantitativnom deskriptivnom analizom provelo je 8 senzorskih ispitivača, a ocjenjivano je ukupno 14 senzorskih parametara – boja ljuske, miris na orah, miris na drvo, čvrstoća i tvrdoća ploda, hrskavost, pastoznost, slatkoća, kiselost, gorkost, aroma na orah, ranketljivost, aroma na ulje i sveukupni dojam. Najbolji sveukupni dojam među ispitivačima su ostvarile sorte podrijetlom iz Republike Francuske.

Abstract (english)

Walnut (Juglans regia L.) is a plant native to temperate and subtropic regions of the Northern Hemisphere and is considered to have very good impacts on human health. Thus, many recommend having walnuts in their every-day diet in order to prevent multiple diseases. Sensory evaluation of walnuts holds a significant part in determining the strong and unusual tastes, as well as in comparing the sensor characteristics between different walnut varieties using all five sensory organs. The objective of the study is put on determining the intensity of the sensory characteristics between 16 different varieties, after what they were to be compared regarding to their country of origin. Eight sensory examiners carried out the sensory evaluation using the quantitative descriptive analysis. The examiners measured 14 sensory parameters overall - shell colour, scent on nut, scent on wood, strength and hardness of the fruit, crispness, putty-like consistency, sweetness, acidity, bitterness, aroma on the nut, rancidity, oil aroma and overall impression. The best overall impression among the examiners had the varieties from France.

• Keywords: kvantitativna deskriptivna analiza; orah; senzorska procjena
• Keywords (english): quantitative descriptive analysis; sensory evaluation; walnut
• Language: croatian
• URN:NBN: urn:nbn:hr:159:363590
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-06-12 08:18:56