Senzorska procjena sokova od aronije

undergraduate thesis

• Title (english): Sensory evaluation of aronia juice
• Author: Maja Rupert
• 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: 2014-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Aronija (Aronia melanocarpa), jagodasto voće iz porodica ruža (Rosaceae), porijeklom je iz sjeverne Amerike. Plod je bobica, oporog i pomalo kiselo-slatkastog okusa s visokom količinom korisnih sastojaka, antioksidansa i antocijana, minerala i vitamina. Cilj ovog rada bio je utvrditi postoji li razlika između sokova aronije koji su se nalazili na hrvatskom tržištu tijekom 2014. Obzirom na senzorska svojstva provedena je senzorska procjena 11 sokova aronije od strane 7 senzorskih analitičara uz korištenje Kvantitativne deskriptivne analize i skale intenziteta od 0 do 10. Ocjenjivano je 13 parametara, a oni su sljedeći: boja, miris na svježe, miris na fermentirano, slatkost, kiselost, gorkost, astringirajuće, aroma na aroniju, aroma na cvjetno, „flavour“, „off flavour“, zaokruženost i sveukupni dojam. Zaključak je da ne postoji sveukupna senzorska razlika između sokova na tržištu.

Abstract (english)

Aronia (Aronia melanocarpa), the chokeberries, are berries in the family Rosaceae, native to eastern North America. Berry has astringent and sour-sweet taste, with the amount of useful ingredients, antioxidants and anthocyanins, vitamins and minerals. The purpose of the present study was to ensure is there a difference between aronia juices on the market during the year 2014. Sensory evaluation was done on 11 aroina juices with 7 sensory analysts. Quantitative descriptive analysis was used with intensity scale from 0 to 10. They were assessed 13 sensory attributes: colour, odour- fresh, odour- fermented, sweetness, acidity, bitterness, astringent, the floral aroma, aroma of aronia, flavour, off flavour, rotundity and overall acceptability. Results showed that there are no differences between juices on the market.

• Keywords: aronija; sok; senzorska procjena; kvantitativna deskriptivna analiza
• Keywords (english): aronia; juice; sensory evaluation; Quantitative Descriptive Analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:364764
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-26 11:49:02