prikaz prve stranice dokumenta Hlapljivi spojevi rakija od šljive, jabuke i kruške
  Download
PDF 1.13 MB
master's thesis
Hlapljivi spojevi rakija od šljive, jabuke i kruške
diplomski rad
Split: University of Split, Faculty of Chemistry and Technology, 2022. urn:nbn:hr:167:771686
Ljubas, Ivan
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

Ljubas, I. (2022). Hlapljivi spojevi rakija od šljive, jabuke i kruške : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:771686

Ljubas, Ivan. "Hlapljivi spojevi rakija od šljive, jabuke i kruške : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:771686

Ljubas, Ivan. "Hlapljivi spojevi rakija od šljive, jabuke i kruške : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:771686

Ljubas, I. (2022). 'Hlapljivi spojevi rakija od šljive, jabuke i kruške : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 19 December 2024, https://urn.nsk.hr/urn:nbn:hr:167:771686

Ljubas I. Hlapljivi spojevi rakija od šljive, jabuke i kruške : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2022 [cited 2024 December 19] Available at: https://urn.nsk.hr/urn:nbn:hr:167:771686

I. Ljubas, "Hlapljivi spojevi rakija od šljive, jabuke i kruške : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:167:771686

Metadata
TitleHlapljivi spojevi rakija od šljive, jabuke i kruške : diplomski rad
Title (english)Volatile compunds of brandy from plum, apple and pear : master thesis
AuthorIvan Ljubas
MentorZvonimir Marijanović (mentor)
Committee memberOlivera Politeo (predsjednik povjerenstva)
Committee memberFranko Burčul (član povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2022-10-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Voćne rakije spadaju u jaka alkoholna piće dobivena alkoholnom fermentacijom i destilacijom etilnog alkohola prirodnog podrijetla iz plodova voćki. Minimalni udio alkohola u voćnim rakijama je 37,5 % vol. Cilj ovog istraživanja bio je ustanoviti i usporediti profil hlapljivih spojeva tri različita uzorka voćne rakije. Hlapljivi spojevi izolirani su mikroekstrakcijom vršnih para na krutoj fazi (HS-SPME), koristeći svijetlo plavo i sivo vlakno i identificirani uz pomoć vezanog sustava plinska kromatografija- spektrometrija masa (GC-MS). Identificirano je ukupno 25 hlapljivih spojeva od kojih je 14 estera, 4 aldehida, 4 viša alkohola, 2 monoterpena, 1 seskviterpen. Najzastupljeniji hlapljivi spojevi su viši alkoholi 3-metilbutan-1-ol te etilni esteri etil-dekanoat i etil-oktanoat. Uočene su razlike u aromatskim profilima uzoraka ovisno o različitim recepturama i proizvodnim procesima.
Abstract (english)
Fruit brandies belong to strong alcoholic beverages obtained by alcoholic fermentation and distillation of ethyl alcohol of natural origin from the fruits of fruit trees. The minimum alcohol content in fruit brandy is 37,5% vol. The aim of this research was to establish and compare the profile of volatile compounds of three different samples of fruit brandy. Volatile compounds were isolated by headspace solid phase microextraction (HS-SPME), using a light blue and gray fiber and were identified by a hyphenated system gas chromatography-mass spectrometry (GC-MS). A total of 25 volatile compounds were identified, of which 14 were esters, 4 aldehydes, 4 higher alcohols, 2 monoterpenes, 1 sesquiterpene. The most common volatile compounds are higher alcohols 3-methylbutan-1-ol and ethyl esters ethyl decanoate and ethyl octanoate. Differences in the aromatic profiles of the samples were observed depending on different recipes and production processes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:771686
Study programmeTitle: Graduate university study of Food technology - graduate - university
Study programme type: university
Study level: graduate
Academic / professional title: magistar/a inženjer/ka prehrambene tehnologije (magistar/a inženjer/ka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Embargo expiration date: 2023-11-15
Terms of useLicence In copyright icon
Created on2022-11-15 08:13:03