Aromatični profil svježe mandarine i njezinih proizvoda

master's thesis

• Title (english): Aromatic profile of fresh mandarin and mandarin products
• Author: Ivana Hećimović
• Mentor: Branka Levaj (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: 2006-11-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu određeni su fizikalno-kemijski parametri i aromatični profil dviju sorti mandarina ˝Citrus Unshiu Marcovitch˝ cv. Saigon i Owari. Fizikalno-kemijska analiza pokazala je da nema značajnih razlika u sirovini i proizvodima između te dvije sorte. U sirovini su određivani pektini topivi u vodi, oksalatu i lužini. Rezultati su pokazali da su u kori sorte Owari sva tri oblika pektina prisutna u većem udjelu u odnosu na sortu Saigon. U pulpi sorte Saigon prisutno je više pektina topivih u vodi i oksalatu, dok je kod sorte Owari veći udio pektina topivih u lužini. Senzorskim ocjenjivanjem najbolje rezultate postigli su pulpa, sok i džem mandarine sorte Saigon odnosno kandirana kora i mljevena dehidratirana kora mandarine sorte Owari. Aromatični sastojci određivani su pomoću plinske kromatografije. Identificirani su spojevi unutar skupina alkohola, laktona, kiselina, estera, karbonilnih spojeva i terpena. Terpeni su najveća skupina identificiranih spojeva te ujedno i najviše odgovorni za aromu mandarina.

Abstract (english)

In this paper the physico-chemical parameters and the aromatic profile of two mandarin varieties ˝Citrus Unshiu Marcovitch˝ cv. Saigon and Owari were determined. Physico-chemical analysis of these two varieties showed that there are no significant differences in raw material and products. The analysis of the raw material proved the presence of pectins soluble in water, oxalate and base. The results showed that in the mandarin peel cv. Owari all forms of pectins were present in a greater portion comparison to cv. Saigon. The pulp of mandarin cv. Saigon contains more pectins soluble in water and oxalate, while the pulp of mandarin cv. Owari contains more pectins soluble in base. Pulp juice and jam of the mandarin cv. Saigon and candy peel and grinded dehydrated peel of the mandarin cv. Owari achieved the best results using the sensoric evaluation. Aromatic compounds were determined by gas chromatography. The identified compounds were from the groups of alcohols, lactones, acids, esters, carbonyl compounds and terpenes. Terpenes are the largest group of identified compounds, as well as the most responsible for the mandarin aroma.

• Keywords: aroma; mandarina; plinska kromatografija; prerada; senzorsko ocjenjivanje
• Keywords (english): aroma; gas chromatography; mandarin; processing; sensoric evaluation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:892368
• 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: 2017-09-08 07:47:43