Senzorska analiza meda

undergraduate thesis

• Title (english): Sensory analysis of honey
• Author: Laura Jagečić
• 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: 2023-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Senzorska analiza meda je vrlo važan alat u sveukupnoj analizi, te služi kao nadopuna fizikalno – kemijskim i peludnim analizama. Koristi se za potvrdu kvalitete, provjeru odsutnosti nedostataka, procjenu usklađenosti s utvrđenim senzorskim karakteristikama određene vrste meda, te razumijevanje preferencije potrošača. Cilj ovog rada je predstaviti različite metode senzorske analize u procjeni organoleptičkih svojstava meda i prikazati njihovu primjenu. Opisane su opće karakteristike meda, te njegova kemijska i fizikalna svojstva. Nadalje su opisani različiti testovi koji se koriste u senzorskoj procjeni, prikazana su najvažnija senzorska svojstva meda, boja, okus i miris, te je za kraj opisan proces i protokol senzorskog procjenjivanja meda te su za isti dani primjeri.

Abstract (english)

Sensory analysis of honey is a very important tool in the overall analysis and it may be used as a complement to physical, chemical and pollen analyses. It is used to confirm quality, check the absence of any defects, and evaluate compliance with the established sensory characteristics of a certain type of honey and to understand consumer preferences. The aim of this paper is to present different methods of sensory analysis for evaluating organoleptic properties of honey and to show how to use it. At the beginning are described general characteristics of honey, as well as its chemical and physical properties. Furthermore, there are described different tests that are used in sensory evaluation and the most important sensory properties of honey; colour, taste and smell. At the end are presented process, protocol and examples of sensory evaluation.

• Keywords: senzorska analiza; med; senzorska procjena meda
• Keywords (english): sensory analysis; honey; sensory evaluation of honey
• Language: croatian
• URN:NBN: urn:nbn:hr:159:462042
• 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: Open access
• Created on: 2024-04-24 08:30:47