Aromatični spojevi plodova borovnice (Vaccinium corymbosum L.) tijekom tri perioda berbe

master's thesis

• Title (english): Aroma compounds in bilberries (Vaccinium corymbosum L.) during three harvesting periods
• Author: Božana Ivković
• Mentor: Verica Dragović-Uzelac (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2007-04-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Hlapljivi aromatični spojevi u plodovima borovnice (Vaccinium corymbosum L.) ekstrahirani su mikroekstrakcijom na čvrstoj fazi (SPME), a zatim su analizirani plinskom kromatografijom (GC). Ukupno je identificirana 21 hlapljiva komponenta, što uključuje 6 estera, 10 alkohola, 2 aldehida, fenol, kiselinu i monoterpen. Relativne koncentracije identificiranih hlapljivih spojeva prikazane su u tablicama. U svim uzorcima borovnice, najzastupljeniji spojevi su esteri (2-feniletil acetat) i alkoholi (1-oktanol), u sva tri perioda berbe. Analiza varijance je pokazala da sorta i period berbe nemaju značajan utjecaj na većinu identificiranih spojeva. Statistički značajan utjecaj na promjenu 2-fenil etanola i geraniola imala je sorta, a na promjenu izoamil acetata periodi berbe.

Abstract (english)

Volatile aroma compounds in bilberries (Vaccinium corymbosum L.) were extracted by solid-phase microextraction (SPME) and analysed by GC. A total of 21 volatiles, including 6 esters, 10 alcohols, 2 aldehydes, a phenol, acid and a monoterpene, were identified. The approximate concentrations of the identified volatiles are tabulated. The major components in all samples were esters (2-phenylethyl acetate) and alcohols (1-octanol) during all three harvesting periods. Analysis variance determined that species and harvesting periods do not impact approximate concentrations of most of the identified aroma compounds. Statistically significant among species were 2-phenylethanol and geraniol, and harvesting periods statistically influenced isoamyl acetate.

• Keywords: Vaccinium corymbosum; borovnica; aromatični spojevi; SPME; plinska kromatografija
• Keywords (english): Vaccinium corymbosum; bilberries; aroma compounds; SPME; GC
• Language: croatian
• URN:NBN: urn:nbn:hr:159:462619
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-06 13:25:42