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master's thesis
Karakterizacija aromatičnih spojeva rakije biske
diplomski rad
Split: University of Split, Faculty of Chemistry and Technology, 2021. urn:nbn:hr:167:139216
Kovačić, Dora
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Institutional repository: Repository of the Faculty of chemistry and technology

Cite this document

Kovačić, D. (2021). Karakterizacija aromatičnih spojeva rakije biske : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:139216

Kovačić, Dora. "Karakterizacija aromatičnih spojeva rakije biske : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2021. https://urn.nsk.hr/urn:nbn:hr:167:139216

Kovačić, Dora. "Karakterizacija aromatičnih spojeva rakije biske : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2021. https://urn.nsk.hr/urn:nbn:hr:167:139216

Kovačić, D. (2021). 'Karakterizacija aromatičnih spojeva rakije biske : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 19 December 2024, https://urn.nsk.hr/urn:nbn:hr:167:139216

Kovačić D. Karakterizacija aromatičnih spojeva rakije biske : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2021 [cited 2024 December 19] Available at: https://urn.nsk.hr/urn:nbn:hr:167:139216

D. Kovačić, "Karakterizacija aromatičnih spojeva rakije biske : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:167:139216

Metadata
TitleKarakterizacija aromatičnih spojeva rakije biske : diplomski rad
Title (english)Characterization of aromatic compounds of brandy biska : diploma thesis
AuthorDora Kovačić
MentorZvonimir Marijanović (mentor)
Committee memberIvica Blažević (predsjednik povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2021-10-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Biska je tradicionalna istarska rakija koja se proizvodi aromatiziranjem rakije lozovače ili komovice prirodnim ekstraktom žute imele (Loranthus europaeus) ili bijele imele (Viscum album). Tijekom njene proizvodnje nastaju brojne aromatične hlapljive tvari čiji udjel i sastav određuje kvalitetu gotovog proizvoda. Cilj ovog rada je utvrditi i usporediti profil hlapljivih sastojaka 6 uzoraka rakije biske. Hlapljivi spojevi izolirani su korištenjem dvije tehnike izolacije: mikroekstrakcija vršnih para na krutoj fazi (engl. headspace-solid phase microextraction, HS-SPME) i ekstrakcija tekuće-tekuće. Analiza izoliranih spojeva provedena je primjenom spregnute tehnike plinska kromatografija – spektrometrija masa (engl. gas chromatography – mass spectrometry, GC-MS). Identificirano je ukupno 46 hlapljivih spojeva koji pripadaju sljedećim kemijskim skupinama: alkoholi, esteri, masne kiseline, aldehidi, alkani i terpeni. Najzastupljenije komponente su viši alkoholi 3-metil-butan-1-ol i 2-metil-propan-1-ol te etilni esteri srednjelančanih masnih kiselina etil-dekanoat i etil-oktanoat. Uočene su značajne razlike u aromatičnom profilu ovisno o korištenoj metodi izolacije, a samo je 8 istih spojeva identificirano korištenjem obje metode.
Abstract (english)
Biska is a traditional Istrian brandy produced by flavoring lozovača brandy or komovica brandy with a natural extract of yellow mistletoe (Loranthus europaeus) or white mistletoe (Viscum album). During the production of Biska brandy, many aromatic volatile substances are generated, and their content and composition determine the quality of the finished product. The aim of this paper is to determine and compare the volatile componentsʼ profile of 6 samples of Biska brandy. Volatile compounds are isolated using two isolation metods: headspace-solid phase microextraction (HS-SPME) and liquid-liquid extraction. The analysis of isolated compounds was performed using gas chromatography– mass spectrometry (GC-MS). A total of 46 volatile compounds belonging to the following chemical groups have been identified: alcohols, esters, fatty acids, aldehydes, alkanes and terpenes. The prevailing amount of higher alcohols 3-methyl-butan-1-ol and 2-methyl-propan-1-ol as well as the ethyl esters of medium- chain fatty acids ethyl-decanoate and ethyl-octanoate were found. Significant differences in aromatic profile were detected depending on the isolation method used, and only 8 of the same compounds were identified using both methods.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:139216
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
Terms of useLicence In copyright icon
Created on2022-01-14 10:57:08