Kemijske opasnosti u jakim alkoholnim pićima

undergraduate thesis

• Title (english): Chemical dangers in strong alcoholic beverages
• Author: Ema Ćurin
• 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: 2022-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

Jaka alkoholna pića sadrže, uz etilni alkohol, i brojne druge sastojke koji doprinose aromi i cjelokupnoj kvaliteti pića, ali i mnoge koji u previsokim koncentracijama mogu biti štetni za ljudsko zdravlje. Takvi kemijski spojevi su, primjerice, etil karbamat, cijanovodična kiselina, metanol, viši alkoholi, patulin i ftalati. Zbog opasnosti koju mogu predstavljati, njihove su koncentracije u jakim alkoholnim pićima regulirane zakonom te je važno da se tijekom proizvodnje te propisane granice i poštuju. Kako bi se osiguralo da koncentracije tih spojeva ne prelaze maksimalne razine, mogu se provoditi različiti postupci za snižavanje njihovih koncentracija. Brojnim istraživanjima razvijene su analitičke metode za određivanje koncentracija ovih spojeva čime se može odrediti zadovoljavaju li konačni proizvodi zakonom propisane maksimalne razine. U ovome radu opisani su navedeni kemijski spojevi, zakonska regulativa, metode određivanja njihovih koncentracija te metode redukcije njihove koncentracije u jakim alkoholnim pićima.

Abstract (english)

Strong alcoholic beverages contain, besides ethyl alcohol, many other components that contribute to the flavour and overall quality of the beverage, but also those that in too high concentrations can be harmful to the human health. Examples of those chemical compounds are ethyl carbamate, hydrocyanic acid, methanol, higher alcohols, patulin and phthalates. Because of the danger they can represent, their concentrations in strong alcoholic beverages are regulated and it is important that during the production those limits are followed. In order to insure that the concentrations of these compounds don't exceed set maximum levels, many different methods and operations can be implemented. Numerous studies have revealed the best ways to detect these compounds whereby it can be determined whether the finished product satisfies legally set maximum limits. In this paper the above mentioned chemical compounds, the legislation, the methods of detection and the method of reduction are described.

• Keywords: etil karbamat; cijanovodična kiselina; metanol; patulin; ftalat
• Keywords (english): ethyl carbamate; hydrocyanic acid; methanol; patulin; phthalates
• Language: croatian
• URN:NBN: urn:nbn:hr:159:008271
• Study programme: Title: Biotechnology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-10-05 12:32:21