Utjecaj termina berbe i područja uzgoja na aromatski profil višnje

master's thesis

• Title (english): Influence of harvest time and growing area on aroma components in sour cherry
• Author: Mirela Zovko
• Mentor: Branka Levaj (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Fruits and Vegetables Preservation and Processing); Zagreb
• Defense date and country: 2015-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Eksperimentom je istražen utjecaj termina berbe i područja uzgoja na aromtski profil višnje. Analizirani su uzorci ploda različitih sorata višnje s područja Zadra i Osijeka, koji su brani u više termina berbe u različitim stadijima zrelosti ploda. Sorte proučavane eksperimentom su Oblačinska s genotipovima OS, D-6, 6 i 18, Maraska s genotipovima MA i Brač-6, te Rexelle, Heimann, Kelleris i Cigančica. Rezultati su dobiveni provedbom plinske kromatografije uz masenu spektrometriju. Identifikacija je provedena pomoću smjese alkana i pomoću računalnog programa AMDIS. Dobivenim rezultatima utvrđeno je da ukupan udio spojeva arome raste zrenjem ploda višnje, te je najzastupljeniji spoj u svim uzorcima višnje benzaldehid. Rezultati istraživanja pokazuju razliku u udjelima pojedinih spojeva arome kod istih sorti, uzgajanih na dvije različite lokacije, tj. Zadar i Osijek te da je Cigančica sorta kod koje je identificirano najmanji broj spojeva arome, dok je kod genotipova Maraske i Oblačinske višnje, identificirano najviši broj spojeva arome.

Abstract (english)

Influence of harvest time and growing area on aromatic profile of sour cherry were investigated by this experiment. Fruit samples of different sour cherry species from the area around Zadar and Osijek, which were picked up in different stages of fruit ripeness, were analyzed. Species that were analyzed with experiment are Oblačinska with genotypes OS, D-6, 6 and 18, Maraska with genotypes MA, Brač-6, Rexelle, Heimann, Kelleris and Cigančica. Results were obtained by conduction of gas chromatography with mass spectrometry. Mixture of alkanes and computer program AMDIS were used for indetification. According to the results, total share of aroma compounds increase during fruit ripening. The most common compound is benzaldehyde. Experiment shows difference in shares of individual aroma compounds of same species that are grown in two different regions, i.e. Zadar i Osijek. Cigančica is specie whit the lowest, and Maraska and Oblačinska are species with highest number of identified aroma compounds.

• Keywords: višnja; aroma; zrenje; GC-MS
• Keywords (english): sour cherry; aroma; ripening; GC-MS
• Language: croatian
• URN:NBN: urn:nbn:hr:159:155298
• 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: 2017-04-27 10:10:14