Utjecaj senzorskih svojstava i profila hlapivih spojeva na kvalitetu hladno prešanog bučinog ulja

master's thesis

• Title (english): Impact of sensory and volatile compounds profile on the quality of cold pressed pumpkin seed oil
• Author: Ana Solarić
• Mentor: Sandra Balbino (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Plant Design); Zagreb
• Defense date and country: 2013-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti profil hlapivih spojeva te provesti senzorsku analizu hladno prešanog bučinog ulja. Uzorcima su određeni osnovni parametri kvalitete (udjel slobodnih masnih kiselina i peroksidni broj) te sastav masnih kiselina kako bi se utvrdila njihova zdravstvena ispravnost odnosno sukladnost s Pravilnikom o jestivim uljima i mastima (NN 41/12). Hlapivi spojevi izolirani su primjenom tehnike mikroekstrakcije na čvrstoj fazi, a analiza hlapljivih sastojaka provedena je instrumentalnom metodom GC-MS. U uzorcima hladno prešanog bučinog ulja identificirano je 8 glavnih skupina hlapivih spojeva te različiti spojevi iz ostalih kemijskih skupina. Dominantni nosioci arome bučinog ulja su spojevi iz grupe pirazini nisu svojstveni spojevi za hladno prešano bučino ulje, što je dokazano i lošijom ukupnom ocjenom senzorske analize za uzorak koji ih je sadržavo. PCA analizom je utvrđena negativna korelacija između pirazina i spojevi sa sumporom, alkoholima i alkanima koji su karakteristični nosioci arome za hladno prešano ulje.

Abstract (english)

The aim of this study was to determine the profile of volatile compounds and sensory analysis of cold pressed pumpkin seed oil. Basic quality parameters of the samples were determined in order to prove their value. Volatile compounds were isolated using the technique of solid phase microextraction and the analysis of volatile compounds was carried out by instrumental GC-MS method. In samples of cold pressed pumpkin seed oil were determined eight group of compounds and other compounds of which was the largest share of different benzene types that are common in fuel composition and represent contamination. Pyrazines are not characteristical compounds for cold pressed pumpkin seed oil, which has been proved by sensoric analysiy poorer overal score for the sample that contained them. PCA analyses showed negative correlation between the pyrazines and sulfur compounds, alcohols and alkanes, which are typical carriers of flavour in cold pressed pumpkin seed oil.

• Keywords: hladno prešano bučino ulje; GC-MS; hlapivi spojevi; senzorska analiza; SPME
• Keywords (english): cold pressed pumpkin seed oil; GC-MS; volatile compounds; sensory analyses; SPME
• Language: croatian
• URN:NBN: urn:nbn:hr:159:362183
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-05 10:08:35