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master's thesis
Profil hlapljivih spojeva likera od limuna, mirte i naranče
diplomski rad
Split: University of Split, Faculty of Chemistry and Technology, 2021. urn:nbn:hr:167:824550
Siroglavić, Dominik
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Institutional repository: Repository of the Faculty of chemistry and technology

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Siroglavić, D. (2021). Profil hlapljivih spojeva likera od limuna, mirte i naranče : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:824550

Siroglavić, Dominik. "Profil hlapljivih spojeva likera od limuna, mirte i naranče : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2021. https://urn.nsk.hr/urn:nbn:hr:167:824550

Siroglavić, Dominik. "Profil hlapljivih spojeva likera od limuna, mirte i naranče : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2021. https://urn.nsk.hr/urn:nbn:hr:167:824550

Siroglavić, D. (2021). 'Profil hlapljivih spojeva likera od limuna, mirte i naranče : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 04 May 2024, https://urn.nsk.hr/urn:nbn:hr:167:824550

Siroglavić D. Profil hlapljivih spojeva likera od limuna, mirte i naranče : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2021 [cited 2024 May 04] Available at: https://urn.nsk.hr/urn:nbn:hr:167:824550

D. Siroglavić, "Profil hlapljivih spojeva likera od limuna, mirte i naranče : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:167:824550

Metadata
TitleProfil hlapljivih spojeva likera od limuna, mirte i naranče : diplomski rad
Title (english)Volatile compounds profile of lemon, myrtle and orange liqueurs : master thesis
AuthorDominik Siroglavić
MentorZvonimir Marijanović (mentor)
Committee memberMarina Zekić (predsjednik povjerenstva)
Committee memberAni Radonić (član povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2021-10-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Veliki broj prirodnih spojeva u prehrambenim proizvodima nisu stabilni, osobito hlapljive tvari jer se mogu lako mijenjati prilikom procesa proizvodnje, dozrijevanja, skladištenja te uslijed djelovanja različitih vanjskih čimbenika. Zadatak ovog eksperimentalnog rada je bio identificirati hlapljive spojeve iz uzoraka domaćih likera od limuna, mirte i naranče. Izolacija hlapljivih spojeva izvedena je pomoću mikroekstrakcije vršnih para na krutoj fazi (HS-SPME) koristeći plavo i pink polimerno vlakno s ovojnicama polidimetilsiloksan/divinilbenzen (PDMS/DVB). Izolirani spojevi su analizirani kombiniranim sustavom plinska kromatografija-spektrometrija masa (GC- MS). Najzastupljeniji spojevi u ispitivanim uzorcima su bili: 3-metilbutan-1-ol (5,7 - 56,5 %), 1,8-cineol (3,4 - 53,3 %), etil-heksadekanoat (1,2 - 26,1 %), α-terpineol (10,7 - 23,8 %) te 4-terpineol (10,7 - 19,2 %). Karakteristični spojevi u uzorcima su većinom terpeni, primjerice mirtenol, mirtenil-acetat, mirtenal i dr.
Abstract (english)
Many compounds of natural origin in food products are not stable, especially volatile substances, due to the fact that they can be easily changed during the process of production, maturation, storage and due to the action of various external factors. The aim of this graduate thesis was to identify volatile compounds from samples of homemade liqueurs of lemon, myrtle and orange. Isolation of volatile compounds was performed by headspace solid-phase microextraction (HS-SPME) using blue and pink fiber with polydimethylsiloxane/divinylbenzene coating (PDMS/DVB). The isolated compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). The most common compounds in the tested samples were: 3-methylbutan-1-ol (5,7 - 56,5 %), 1,8- cineole (3,4 - 53,3 %), ethyl hexadecanoate (1,2 - 26,1 %), α-terpineol (10,7 - 23,8 %) and 4-terpineol (10,7 - 19,2 %). Characteristic compounds in samples are mainly terpenes, namely mirtenol, mirtenyl acetate, mirtenal, etc.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:824550
Study programmeTitle: Food technology - graduate - university
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjerka prehrambene tehnologije (magistar/magistra inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Embargo expiration date: 2022-04-13
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Created on2022-01-13 10:51:45