Procjena učinkovitosti panela za senzorsku procjenu meda

master's thesis

• Title (english): Performance evaluation of the panel for the honey sensory evaluation
• Author: Matea Kolaček
• Mentor: Ksenija Marković (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: 2013-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Senzorska procjena ima bitnu ulogu u procjeni kvalitete meda te ima vrijedan doprinos u određivanju vrste meda. Tijekom ovog istraživanja, statističkim metodama, procjenjena je učinkovitost panela od pet senzorskih analitičara koji su procijenili 131 uzorak meda (med kestena, livadni med, bagremov med, cvjetni med, medljikovac, med lipe, med kadulje), obzirom na senzorska svojstva izgleda (čistoća, boja, prozirnost), mirisa, okusa, arome (sortna karakteristika i postojanost arome) te pravilnost sorte. Primjenjene su univarijantne, multivarijantne statističke metode, dvosmjerna ANOVA te „Eggshell“ profiliranje. Dobiveni rezultati pokazuju da postoje statistički značajne razlike u procjeni pojedinih senzorskih svojstava između članova panela. Za procjenu određenih senzorskih svojstava pojedinačnih vrsta meda postoji potreba za dodatnom edukacijom članova panela senzorskih ocjenjivača.

Abstract (english)

Sensory evaluation has an important role in assessing the quality of honey and it also gives a significant contribution when identifying the sort of honey. During this research, using statistical methods, the performance of five sensory panels has been evaluated. They evaluated 131 sample of honey (chestnut honey, meadow honey, acacia honey, floral honey, honeydew, linden honey, sage honey), regarding sensory characteristics of their appearance (purity, colour, transparency), smell, flavour, aroma (sort characteristic and consistency of aroma) and sort validity. Univariate and multivariate statistical methods, 2-way ANOVA and “Eggshell“ profiling were used . The obtained results show that there are statistically significant variations in certain sensory characteristics among sensory panel. There is a need for additional education of sensory panel for the evaluation of certain sensory characteristics.

• Keywords: med; senzorska procjena; statističke metode; panel
• Keywords (english): honey; sensory evaluation; statistical methods; sensory panel
• Language: croatian
• URN:NBN: urn:nbn:hr:159:800669
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-04 12:28:01