Promjena sastojaka okusa i arome piva donjeg vrenja tijekom čuvanja u različitoj ambalaži

master's thesis

• Title (english): Changes of flavour and aroma compounds of lager beer during storage in different packaging
• Author: Ana Car
• Mentor: Božidar Šantek (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology); Zagreb
• Defense date and country: 2018-07-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu praćena je promjena koncentracije hlapivih sastojaka arome i okusa piva donjeg vrenja tijekom čuvanja od šest mjeseci. Tijekom čuvanja piva dolazi do promjene kemijskog sastava piva i tvorbe nepoželjnih sastojaka arome. Analiza je provedena u uzorcima piva pakiranim u četiri različite vrste ambalaže: povratna staklena boca, PET ambalaži (Amasorb, 2%, 33g, Poliprotect, 36g i Amasorb, 4%, 36g). Koncentracija hlapivih spojeva u uzorcima piva odreĎivana je kromatografskom metodom HS-GC-FID i HS-GC-MS sustavom. Na osnovi rezultata ovog rada može se zaključiti da koncentracije hlapivih sastojaka arome i okusa piva odgovaraju standardima kvalitete pretpostavljene za pivo donjeg vrenja i nakon šest mjeseci skladištenja, neovisno o vrsti ambalaže.

Abstract (english)

In this study the concentration of volatile aroma and flavour compounds in lager beer was monitored during the six month storage period. A change in the chemical composition of the beer and the formation of undesirable aromas occurs during storage of the beer. The analysis was carried out for beer samples packed in four different types of packaging: returnable glass bottle 0,5 L, PET packaging (Amasorb, 2%, 33g, Poliprotect, 36g and Amasorb, 4%, 36g). Concentration of volatile compounds in beer samples was determined by chromatographic method, HS-GC-FID and HS-GC-MS system. Based on the results of this paper it can be concluded that the concentrations of volatile compounds of the flavor and the taste of beer correspond to the quality standards assumed for the lower beer and after six months of storage, irrespective of the type of packaging.

• Keywords: pivo donjeg vrenja; skladištenje; hlapive komponente piva; kromatografija (HS-GC-FID i HS-GC-MS); različita ambalaža
• Keywords (english): lager beer; storage; volatile organic compounds; chromatography (HS-GC-FID and HS-GC-MS); different packaging
• Language: croatian
• URN:NBN: urn:nbn:hr:159:086374
• Study programme: Title: Bioprocess Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2019-12-02 13:51:24