Izrada baždarnih krivulja za analizu spojeva fermentacijske arome u vinu

undergraduate thesis

• Title (english): Development of calibration curves for the analysis of fermentation aroma compounds in wine
• Author: Hanna Skendrović
• Mentor: Marina Tomašević (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2020-06-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Aroma je jedan od glavnih faktora koji utječu na kvalitetu vina, a čini je više od 800 hlapljivih spojeva. Cilj ovog rada bila je izrada baždarnih krivulja te identifikacija i kvantifikacija 12 aromatskih spojeva u mladom crnom vinu Portugizac. Analizirani spojevi kvantificirani su uz pomoć baždarnih krivulja izrađenih primjenom plinske kromatografije s masenom detekcijom uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). U vinu Portugizac analizirano je 8 estera: etil acetat, etil butanoat, i-amil acetat, etil heksanoat, etil oktanoat, etil dekanoat, 2-feniletil acetat i dietil sukcinat te četiri viša alkohola: i-butanol, i-amil alkohol, 1-heksanol te 2-feniletanol. Od estera, i-amil acetat je utvrđen kao najznačajniji za aromu, a slijede ga etil butirat i etil heksanoat. Ostali esteri su određeni u koncentracijama ispod senzorskog praga osjetljivosti. Od analiziranih viših alkohola, aromi mladog crnog vina Portugizac najviše doprinose i-amil alkohol i 2-feniletanol, zatim i-butanol.

Abstract (english)

Aroma is one of the main factors affecting the quality of wine, and it contains more than 800 volatile compounds. The aim of this study was to make calibration curves and to identify and quantify 12 aromatic compounds in young red wine Portugizac. The analyzed compounds were quantified using calibration curves conducted by solid-phase microextraction prior to gas chromatography coupled with mass spectroscopy (SPME-GC/MS). Eight esters: ethyl acetate, ethyl butanoate, i-amyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, 2-phenylethyl acetate and diethyl succinate; and four higher alcohols were analyzed in Portugizac wine: i-butanol, i-amyl alcohol, 1 -hexanol and 2-phenylethanol. Among esters, i-amyl acetate was found to be the most important, followed by ethyl butyrate and ethyl hexanoate. Other esters were determined in concentrations lower than olfactory threshold. Among analyzed higher alcohols, the aroma of young red wine Portugizac was mostly contributed by i-amyl alcohol and 2-phenylethanol, followed by i-butanol.

• Keywords: aroma vina; fermentacijska aroma; GC/MS; baždarne krivulje
• Keywords (english): wine aroma; fermentation aroma; GC/MS; calibration curves
• Language: croatian
• URN:NBN: urn:nbn:hr:159:792106
• 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: 2020-07-02 10:11:53