Odabir najboljih kombinacija bijelih vina i čokolada primjenom senzorske analize

undergraduate thesis

• Title (english): Selection of the best combinations of white wines and chocolate using sensory analysis
• Author: Lucija Galić
• Mentor: Draženka Komes (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Chemistry and Technology of Carbohydrates and Confectionery Products); Zagreb
• Defense date and country: 2017-09-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj istraživanja bio je odrediti najbolje kombinacije bijelih vina i čokolada primjenom senzorske analize. Istraživanje je provedeno sa 7 različitih vrsta bijelog vina, koja su među najčešće konzumiranima u Hrvatskoj (Sauvignon, Chardonnay, Traminac, Graševina, Malvazija, Žilavka i Bijeli Pinot) i 5 čokolada različitog udjela kakaovih dijelova (38 %, 50 %, 60 %, 72 %, 81 %). Ocjenjivana su bijela vina i čokolade a potom su primjenom linijskog i hedonističkog testa ocjenjivane kombinacije bijelog vina i čokolade. Rezultati su obrađeni statističkom analizom te su pokazali dominaciju bijelih vina u odnosu na čokolade, u većini parova. Vina Traminac i Graševina najbolje se uparuju sa svim vrstama čokolade.

Abstract (english)

The aim of the thesis was to determine the best combination of white wines and chocolate using the sensory analysis. The study was conducted with seven different types of white wines, which are among the most commonly consumed in Croatia (Sauvignon, Chardonnay, Traminer, Graševina, Malvasia, Žilavka and white Pinot) and 5 chocolates with various content of cocoa solids (38 %, 50 %, 60 %, 72 %, 81 %). White wines and chocolates were assessed first and then by applying the line and hedonistic test, the combination of white wine and chocolates were evaluated. Results were analyzed with statistical analysis and in most pairs, showed the dominance of white wine in relation to chocolate. Wines Traminer and Graševina are best matched with all kinds of chocolate.

• Keywords: aroma; čokolada; senzorska analiza; uparivanje; vino
• Keywords (english): aroma; chocolate; food pairing; sensory analysis; wine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:001042
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-09-11 07:09:27