Hlapljivi sastojci arome rajčice i njihov utjecaj na senzorska svojstva proizvoda od rajčice

doctoral thesis

• Title (english): Volatile aromatic compounds of tomatoes and their influence on sensory attributes of tomato products
• Author: Ksenija Marković; MBZ: 227636
• Mentor: Nada Vahčić (mentor); MBZ: 125475
• Committee member: Branka Levaj (predsjednik povjerenstva); MBZ: 80813
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2006-12-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 66 - Chemical technology. Chemical and related industries

Abstract

Svrha istraživanja je bila odrediti aromatični i senzorski profil svježe rajčice i proizvoda od rajčice te utvrditi povezanost između hlapljivih sastojaka arome i senzorskih svojstava. Hlapljivi sastojci arome i razlike u njihovom udjelu u različitim sortama svježe rajčice i proizvodima od rajčice kao što su sokovi od rajčice, pasirana rajčica, dvostruki koncentrati, sjeckana rajčica i pelati su analizirani plinskom kromatografijom (GC-FID i GC-MS) uz pripremu uzoraka mikroekstrakcijom na čvrstoj fazi (SPME). Senzorska procjena proizvoda od rajčice je provedena metodom kvantitativne deskriptivne analize (QDA). Utvrđene su statistički značajne razlike između različitih vrsta proizvoda od rajčice obzirom na udjel hlapljivih sastojaka arome. Multivarijantnim analizama, korelacijskom analizom, PCA i CA, utvrđeno je da pojedini hlapljivi sastojci arome utječu na senzorska svojstva uzoraka, da pojedine uzorke karakteriziraju određeni hlapljivi sastojci arome i senzorska svojstva te da se pojedini uzorci grupiraju u skupine obzirom na prisutnost i udjel hlapljivih sastojaka arome te senzorskih svojstava koja ih karakteriziraju.

Abstract (english)

The aim of this study was to evaluate the aroma and sensory profiles of fresh tomato and tomato products and to establish the relationship between volatile compounds and sensory attributes. Aroma volatiles and differences in volatile composition of different varieties of fresh tomatoes and several commercial tomato products such as tomato juices, tomato purees, tomato pastes, canned sliced tomatoes and peeled tomatoes, were analysed by gas chromatography (GC-FID and GC-MS) with solid phase microextraction (SPME) as the technique of the preparation of the samples. Sensory evaluation of tomato products was performed by quantitative descriptive analysis (QDA). Statistically significant differences in volatile compounds were established between different kinds of tomato products. It was also established, by multivariate analyses, correlation analysis, PCA and CA, that some volatile compounds correlated well with certain sensory attributes, that some samples are characterised by certain volatile compounds and sensory attributes, and also that some samples were grouped in groups on the basis of the presence and amounts of volatile compounds and sensory attributes by which they were characterised.

• Keywords: aroma; GC-FID; GC-MS; multivarijantne statističke analize; proizvodi od rajčice; rajčica; senzorska svojstva; SPME; QDA
• Keywords (english): aroma; GC-FID; GC-MS; multivariate statistical analyses; QDA; sensory attributes; SPME; tomato; tomato products
• Language: croatian
• URN:NBN: urn:nbn:hr:159:210503
• Promotion: 2008-09-28
• 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
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-05-10 10:02:17