Funkcionalna blisko-infracrvena (NIR) spektroskopija u senzorskoj ocjeni gorkih biljnih likera

master's thesis

• Title (english): Functional near-infrared (NIR) spectroscopy in the sensory evaluation of bitter herbal liquors
• Author: Luka Ćorić
• Mentor: Jasenka Gajdoš Kljusurić (mentor)
• Committee member: Jasna Mrvčić (predsjednik povjerenstva)
• Committee member: Marina Krpan (član povjerenstva)
• Committee member: Tamara Jurina (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Process Engineering); (Laboratory for Measurement, Regulation and Automatisation); Zagreb
• Defense date and country: 2023-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U procjeni kvalitete hrane i pića koristi se niz analitičkih metoda te senzorska ocjena. Senzomika je znanstvena disciplina koja se bavi senzorskim svojstvima na molekularnoj razini te je u ovom radu povezana blisko-infracrvena (NIR) spektroskopija sa senzorskim karakteristikama uzoraka, s ciljem utvrđivanja aromatičnog otiska uzoraka u vibracijskom spektru 900 -1700 nm. Provedena je senzorska ocjena šest gorkih biljnih likera od strane dvije skupine panelista (stručni i potrošački) te su za navedene uzorke mjereni parametri boje i za njih su snimani NIR spektri. Usporedba srednjih vrijednosti ukupnih senzorskih ocjena za gorke biljne likere nisu se značajno razlikovale (p>0,05) za stručni i potrošački panel (p<0,05), a mjerenje boje pokazalo je ujednačenost za pet uzoraka. Uzorak 3 je bio najtamniji te je imao dominantniju zastupljenost zelene (a=0,12) od ostalih uzoraka. Analizom glavnih komponenata za senzorska svojstva bistrine i boje uzoraka utvrđena je povezanost senzorskih ocjena stručnog panela sa sljedećim parametrima boje: Croma, a* i b*. Primjenom parcijalne regresije metodom najmanjih kvadrata uspješno su kalibrirani i validirani NIR spektri sa sadržajem alkohola u gorkim likerima za laboratorijski (R² v = 0.999; RMSEv = 0.022; RSEP = 0.08 %) i prijenosni uređaj (R² v = 0.996; RMSEv = 0.197; RSEP = 0.67 %). Senzorika na molekularnoj razini, potvrđena je modelima za procjenu mirisnih i okusnih karakteristika stručnog i potrošačkog panela, primjenom snimanja uzoraka s dva NIR uređaja. Navedene senzorske karakteristike oba panela su uspješno validirane na osnovu NIR spektara (za parametre mirisa i boje su svi parametri imali R² v >0.999) Za oba uređaja potvrđen je kvalitativan i kvantitativan potencijal.

Abstract (english)

In assessing the quality of food and beverages, a number of analytical methods and sensory assessment are used. Sensomics is a scientific discipline that deals with sensor properties at the molecular level, and in this work, near-infrared (NIR) spectroscopy is connected with the sensor characteristics of samples, with the aim of determining the aromatic imprint of samples in the vibrational spectrum 900- 1700 nm. Sensory evaluation of six bitter herbal liqueurs was carried out by two groups of panelists (expert and consumer) and color parameters were measured and NIR spectra were recorded for the mentioned samples. The comparison of the mean values of the total sensory ratings for bitter herbal liqueurs did not differ significantly for the expert and consumer panels (p<0.05), and the color measurement showed uniformity for five samples, and sample 4 was the darkest and had a more dominant presence of green (a=0.12) than other samples. The analysis of the main components for the sensory properties of the clarity and color of the samples determined the connection between the sensory evaluations of the expert panel and the following color parameters: Croma, a* and b*. Applying partial least squares regression, NIR spectra with alcohol content in bitter liquors were successfully calibrated and validated for laboratory (R² v = 0.999; RMSEv = 0.022; RSEP = 0.08 %) and portable device (R² v =0.996; RMSEv = 0.197; RSEP = 0.67 %). Sensory at the molecular level was confirmed by models for evaluating the odor and taste characteristics of expert and consumer panels, using sample recording with two NIR devices. The mentioned sensor characteristics of both panels were more successfully validated on the basis of NIR spectra (for odor and color parameters, all parameters had R² v >0.999). Qualitative and quantitative potential was confirmed for both devices.

• Keywords: gorki biljni likeri; senzorska ocjena; NIR spektroskopija; kemometrija; senzomika
• Keywords (english): bitter herbal liqueurs; sensory evaluation; NIR spectroscopy; chemometrics; sensomics
• Language: croatian
• URN:NBN: urn:nbn:hr:159:117019
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-05-15 13:34:13