Analiza hlapljivih komponenata rakija od kruške i dunje

undergraduate thesis

• Title (english): Volatile components analysis of pear and quince brandies
• Author: Miriam Cikron
• Mentor: Jasna Mrvčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Fermentation and Yeast Technology); Zagreb
• Defense date and country: 2020-07-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kruška i dunja su voće koje se u Hrvatskoj često koristi za proizvodnju rakija. Konačni proizvodi su kruškovača i dunjevača – voćne rakije koje se dobivaju destilacijom prefermentirane komine voća. Dunja se bere u fazi tehnološke zrelosti, a kruška u fazi fiziološke zrelosti (5-10 dana prije tehnološke zrelosti) i skladišti do tehnološke zrelosti u cilju dozrijevanja. Cilj ovog rada bio je analizirati hlapljive komponente rakija kruške i dunje. Određene su koncentracije etanola i metanola te viših alkohola i estera u 15 različitih uzoraka kruškovača i dunjevača.

Abstract (english)

Pear and quince are fruits that are often used in Croatia for brandy production. The final products are “kruškovača” and “dunjevača” — fruit brandies that are obtained by distilling the pre-ferment fruit pomace. Quince is harvested at the stage of technological maturity, and pears at the stage of physiological maturity (5-10 days before technological maturity) and stored until technological maturity for the purpose of maturation. The aim of this work was to analyze the volatile components of pear and quince brandies. Concentrations of ethanol, methanol, higher alcohols and esters in 15 different samples of pear and quince brandies were determined.

• Keywords: voćne rakije; destilacija; kruškovača; dunjevača; hlapljive komponente
• Keywords (english): fruit brandies; distillation; pear brandy; quince brandy; volatile components
• Language: croatian
• URN:NBN: urn:nbn:hr:159:990684
• 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: 2020-07-14 12:34:35