Korelacija fizikalno-kemijskih parametara i senzorske procjene uzoraka meda

master's thesis

• Title (english): Correlation of physico-chemical parameters and sensory evaluation of honey samples
• Author: Marina Romanović Zanchi
• 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: 2006-09-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Med je složena mješavina različitih tvari. U ovom radu utvrđena je kvantitativna i kvalitativna povezanost fizikalno-kemijskih parametara sa senzorskom procjenom kod 97 uzoraka meda različitog botaničkog porijekla. U korelaciju je stavljeno ukupno 6 parametara: maseni udio vode, reducirajućih šećera, saharoze, električna provodnost, kiselost te senzorska procjena. Rezultati statističke analize pokazuju postojanje linearne korelacije kao najboljeg modela povezanosti ispitanih fizikalno-kemijskih parametara i senzorske procjene. Vrijednosti koeficijenata korelacije razlikuju se ovisno o vrsti meda te promatranim fizikalno-kemijskih svojstvima. Najveći broj korelacije nađen je u bagremovom medu (9), dok je najbolja korelacija utvrđena kod uzoraka meda kadulje i to između udjela saharoze i senzorske procjene (r=0,9677).

Abstract (english)

Honey is a complex mixture of different substance. Quantitive and qualitative relation between phisico-chemical parameters and sensory evaluation of 97 honey samples with different botanical origin was determined in this study. Six parameters were correlated: mass content water, mass content of reducing sugars and sucrose, electrical conductivity, acidity and sensory evaluation. The results of the statistical analysis show linear correlation as the best model for relation between tested physico-chemical parameters and sensory evaluation. Values of correlation coefficient were different depending on honey type and physico-chemical characterictcs. The highest number (9) of parameters correlated with each other was found in accacia honey. The best correlation between sucrose content and sensory evaluation was determined in sage r=0,9677.

• Keywords: fizikalno-kemijski parametri; korelacija; med; senzorska procjena
• Keywords (english): physico-chemical parameters; correlation; honey; sensory evaluation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:432630
• 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: 2017-09-08 09:40:50