Utjecaj mikotoksina na senzorski profil craft piva korištenjem kvantitativne deskriptivne analize

doctoral thesis

• Title (english): The influence of mycotoxins on the sensory profile of craft beer using quantitative descriptive analysis
• Author: Ivana Dodlek Šarkanj
• Mentor: Nada Vahcic (mentor)
• Mentor: Ksenija Markov (komentor)
• Committee member: Božidar Šantek (predsjednik povjerenstva)
• Committee member: Kristina Mastanjević (član povjerenstva)
• Committee member: Mario Novak (član povjerenstva)
• 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: 2024, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 663 - Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry

Abstract

Mikotoksini su sekundarni metaboliti plijesni te jedni od najraširenijih prirodnih kontaminanata sirovina za proizvodnju piva. Termostabilni su spojevi koji iz sirovina mogu završiti u konačnom proizvodu i mogu utjecati na senzorski profil piva. Stoga su ciljevi ove disertacije bili utvrditi pojavnost plijesni u sirovinama za proizvodnju piva te validiranom multitoksinskom metodom odrediti koncentraciju mikotoksina u sirovinama naročito hmelju, kao i njihov transfer u konačne proizvode. Primjenom kvantitativne deskriptivne analize (QDA) od strane stručnog panela utvrditi senzorski profil intenziteta pojedinih deskriptora piva te njihov utjecaj staviti u korelaciju sa udjelom pojedinih mikotoksina. Na temelju dobivenih podataka o udjelu mikotoksina u craft pivu moći će se napraviti procjena rizika na zdravlje potrošača kao i postavljanje zakonske legislative za mikotoksine u pivu. Mikološkom analizom utvrđena je pojavnost plijesni u sirovinama, a multitoksinskom metodom koncentracija mikotoksina, naročito u hmelju. QDA metodom utvrđen je senzorski profil piva i korelacija s udjelom mikotoksina. Rezultati pokazuju širok spektar mikotoksina u sirovinama i njihov mogući transfer u pivo. Negativne i pozitivne korelacije zabilježene su između mikotoksina i senzorskih ocjena. Prvi puta je potvrđena pojavnost mikotoksina u hmelju, a važan su faktor za procjenu rizika za potrošače. Slad je identificiran kao glavni izvor kontaminacije.

Abstract (english)

Mycotoxins are secondary metabolites of mold and one of the most widespread natural contaminants of raw materials for beer production. They are thermostable compounds that can end up in the final product from raw materials and can affect the sensory profile of beer. Therefore, the goals of this dissertation were to determine the occurrence of mold in raw materials for beer production and to determine the concentration of mycotoxins in raw materials, especially hops, as well as their transfer to final products, using a validated multitoxin method. Using quantitative descriptive analysis (QDA) by an expert panel, determine the sensory profile of the intensity of individual beer descriptors and correlate their influence with the proportion of individual mycotoxins. Based on the obtained data on the share of mycotoxins in craft beer, it will be possible to assess the risk to the health of consumers, as well as to establish legal limits for mycotoxins in beer. Mycological analysis determined the presence of mold in raw materials, and the multitoxin method determined the concentration of mycotoxins, especially in hops. The QDA method established the sensory profile of beer and its correlation with mycotoxin content. Results show a wide spectrum of mycotoxins in raw materials and their transfer into beer. Both negative and positive correlations were found between mycotoxin concentration and sensory scores. The presence of mycotoxins in hops was confirmed for the first time, as important factor for consumer risk assessment. Malt was identified as the main source of contamination.

• Keywords: craft pivo; hmelj; slad; mikotoksini; fizikalno-kemijska svojstva piva; kvantitaivna deskriptivna analiza
• Keywords (english): craft beer; hops; malt; mycotoxins; physical-chemical properties of beer; quantitative sensory analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:244345
• Promotion: 2024
• Study programme: Title: Postgraduate PhD Study in Nutrition; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam (doktor/doktorica znanosti, područje biotehničkih znanosti, polje nutricionizam)
• Type of resource: Text
• Extent: 143 str. ; 30 cm
• File origin: Born digital
• Access conditions: Open access
• Created on: 2024-09-06 09:04:03