Aroma graševine

master's thesis

• Title (english): Aroma of Graševina
• Author: Ana Vujević
• Mentor: Leo Gracin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology and Analysis of Wine); Zagreb
• Defense date and country: 2012-07-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Aroma vina je sveukupni senzorski utisak mirisnih i okusnih svojstva vina te jedno od važnijih svojstva kvalitete vina, a definira je kemijski sastav vina. Hlapljivih komponenti u vinu ima mnogo (do sada poznato više od 1000 spojeva), ali tek neki od njih imaju poseban i značajan utjecaj na aromu. U ovom radu će se provesti identifikacija i kvantifikacija hlapljivih komponenta u sorti graševini iz vinogorja Kutjevo. Glavni cilj ovog diplomskog rada je upravo identifikacija i kvantifikacija što većeg broja hlapljivih spojeva koji doprinose aromi Graševine te izdvajanje aroma koje u značajnijoj mjeri definiraju njenu aromu. Metoda određivanja hlapljivih sastojaka vina je plinska kromatografija s masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Karakteristični spojevi za graševinu kao sortu su izoamil acetat, 2-feniletanol i etil dekanoat.

Abstract (english)

The aroma of wine is an overall sensory impression of taste and smell characteristics of wines. It is the result of the chemical composition of wine. There are a lot of volatile components in wine (untill now, more than a thousand compounds are identified), but just a few of them have a special influence on the aroma. Volatile compounds of the sort Graševina from the vineyards Kutjevo will be identified and quantified in this research. The main purpose of this paper will be to identify and quantify as much as volatile compounds which contribute to Graševina flavor and to determine which compounds significaly define the flavor of Graševina, as possible. The determination of the volatile compounds will be carried out with gas chromatography and mass spectrometry and microextraction on solid phase (SPME-GC/MS). The characteristic compounds for Graševina as a sort are isoamyl acetate, 2-phenylethanol and ethyl decanoat.

• Keywords: aroma; Graševina; hlapljivi spojevi
• Keywords (english): aroma; Graševina; volatile components
• Language: english
• URN:NBN: urn:nbn:hr:159:161197
• 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: 2017-05-08 09:49:25