Učinkovitost panela za senzorsku procjenu meda begrema

master's thesis

• Title (english): Evaluation of the panel for sensory evaluation of the acacia honey
• Author: Lana Margetić
• 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: 2014-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Budući da fizikalno-kemijske analize ne daju dovoljno karakterističnih vrijednosti, senzorska analiza je neophodna i visoko cijenjena u procjeni kvalitete meda. Tijekom ovog istraživanja, provedeno je senzorsko ocjenjivanje 10 uzoraka meda bagrema uz dva ponavljanja. Od strane stručnog panela, sastavljenog od pet senzorskih analitičara, ocjenjeni su izgled (čistoća, boja, prozirnost), okus i miris. Pri obradi podataka, korištene su univarijantne, multivarijantne statističke metode, dvosmjerna ANOVA te „Eggshell“ profiliranje. Rezultati ukazuju na usklađenosti i razlike među članovima panela te postoji li potreba za dodatnom edukacijom panela za određena senzorska svojstva.

Abstract (english)

Since the physic-chemical analysis do not provide sufficient characteristic values, sensory analysis is essential and highly valued in assessing the quality of honey. During this study, sensory evaluation of 10 samples of acacia honey was conducted with two replications. An expert panel, comprised of five panel members, evaluated appearance (cleanliness, color, transparency), taste and smell of honey samples. In processing the data, univariate, multivariate statistical methods, two-way ANOVA and "Eggshell" profiling were used. Results indicate compliance and differences among the members of the panel and is there a need for additional education of panel members for specific sensory property.

• Keywords: senzorska procjena; med bagrema; senzorski panel; statističke metode
• Keywords (english): sensory evaluation; acacia honey; sensory panel; statistical methods
• Language: croatian
• URN:NBN: urn:nbn:hr:159:127955
• 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: 2017-05-02 08:29:40