Kontrola kvalitete djevičanskih maslinovih ulja s područja Vodnjanštine

master's thesis

• Title (english): Quality control of virgin olive oil from Vodnjan area
• Author: Elena Rauch
• Mentor: Dubravka Škevin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2010-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Djevičansko maslinovo ulje sve je traženiji proizvod na hrvatskom tržištu zbog svog specifičnog okusa i pozitivnog utjecaja na zdravlje. Grad Vodnjan već 16 godina organizira Smotru ekstra djevičanskih maslinovih ulja u cilju dobivanja ulja vrhunske kvalitete iz domaćih sorti. Cilj ovog diplomskog rada bio je pratiti osnovne parametre kvalitete 31 uzorka djevičanskih maslinovih ulja s ovog područja u razdoblju od 3 godine, te ih usporediti sa rezultatima senzorske analize. Dobivene vrijednosti peroksidnog broja i slobodnih masnih kiselina, te rezultati senzorskog ocjenjivanja koje je provela Udruga senzorskih analitičara maslinovog ulja, pokazali su da se radi o visokokvalitetnim uljima, u kojima nije došlo do značajnijeg oksidacijskog odnosno hidrolitičkog kvarenja. To potvrđuje i činjenica da je 14 uzoraka iz ovog rada uvršteno u vodič kroz najbolja svjetska ulja.

Abstract (english)

Virgin olive oil has become more and more demanded on the Croatian market due to its specific taste and benefitial effects on human health. The city of Vodnjan has been organizing annual extra virgin olive oil festival for the last 16 years in order to produce high quality olive oil from domestic varieties. The aim of this graduate thesis was to monitor main quality parameters of 31 sample of virgin olive oil from this area during a period of 3 years, and to compare them with the results of the sensory analysis. Obtained acidity and peroxide index values, as well as the sensory evaluation results conducted by the Association of Olive Oil Sensory Analysts, have shown that these are high quality oils, with no significant oxidative or hydrolytic degradation. In addition to the above, 14 samples of the oils tested are included in the guide thru world's best olive oils.

• Keywords: djevičansko maslinovo ulje; parametri kvalitete; senzorska analiza
• Keywords (english): virgin olive oil; quality parameters; sensory analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:480937
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-29 10:06:36