Aromatični profil svježe klementine i njezinih proizvoda

master's thesis

• Title (english): Aromatic profile of fresh clementine and clementine products
• Author: Željka Strižak
• 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 klementina, Corsica cv SRA 64 i cv. Hernandina, te soka, džema, kandirane kore i mljevene dehidratirane kore dobivenih iz ovih sorti kao polaznih sirovina. Provedeno je i senzorsko ocjenjivanje pulpe i svih proizvoda. Pokazalo se da postoje manje razlike u fizikalno kemijskom sastavu upotrijebljenih sorti. Pri senzorskom ispitivanju su pulpa i sok sorte Hernandina postigle višu ukupnu ocjenu od sorte Corsica, a za džem, kandiranu koru i mljevenu dehidratiranu koru je vrijedilo obratno. Aromatični sastojci određivani su kvalitativno plinskom kromatografijom. U svim sirovinama i proizvodima najveći broj identificiranih spojeva pripadao je skupini terpena, pri čemu su limonen, mircen, linalool, citronelol, geraniol i timol bili svugdje zastupljeni. Najveće razlike su primijećene u skupini estera. Općenito je u kori te njezinim proizvodima pronađeno više različitih aromatičnih spojeva nego u pulpi i proizvodima dobivenim iz pulpe.

Abstract (english)

In this paper physical-chemical parameters of two different Clementine varieties (Corsica cv SRA 64 and cv.Hernandina) and juices, jams, candied peels and ground dehydrated peels made out of them have been determined. Sensory evaluation has also been made. An insignificant difference in physical-chemical composition of these two varieties has been occurred. The pulps and the juices of Hernandina variety have achieved greater average sensory grade than those of Corsica variety, while a reverse relation has been occurred with the jams, candied peels and ground dehydrated peels. The aromatic compounds have been specified qualitatively by a gas chromatography. In each sample the numerous aromatic group was the group of terpens in which limonene, myrcene, linalool, cytronelool, geranyol and thymol have been invariably presented. The greatest difference has been shown in the group of esters. Generally, more aromatic compounds have been identified in the peel and its products than in the pulp and the products made out of the pulp.

• Keywords: aroma; citrus; klementina; plinska kromatografija; senzorsko ocjenjivanje
• Keywords (english): aromatic compound; citrus; Clementine; gas chromatography; sensory evaluation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:499655
• 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 07:53:46