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undergraduate thesis
Senzorska procjena meda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:225203
Mačković, Nina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Mačković, N. (2012). Senzorska procjena meda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:225203

Mačković, Nina. "Senzorska procjena meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:225203

Mačković, Nina. "Senzorska procjena meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:225203

Mačković, N. (2012). 'Senzorska procjena meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:225203

Mačković N. Senzorska procjena meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 December 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:225203

N. Mačković, "Senzorska procjena meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:225203

Metadata
TitleSenzorska procjena meda
Title (english)Honey sensory evaluation
AuthorNina Mačković
MentorKsenija Marković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2012-06-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Prilikom procjene kvalitete meda veoma je važno procijeniti i vrstu meda, što se obično provodi peludnom analizom. Senzorska procjena također ima vrijedan doprinos u određivanju vrste meda. Cilj ovog rada bio je izdvojiti najznačajnije senzorske značajke bagremovog i kestenovog meda te odrediti u kolikoj mjeri uzorci pripadaju navedenim vrstama meda. Tijekom istraživanja procijenjene su vizualne i olfaktorne značajke te okus, aroma i fizikalne značajke 5 uzoraka bagremovog i 5 uzoraka kestenovog meda, iz sezone 2011. Uzorcima je utvrđen i uniflorni profil, odnosno pripadnost meda određenoj vrsti, na osnovi senzorske procjene mirisa i arome uzoraka meda.
Abstract (english)
Analysis of the honey type is of great importance in honey quality estimation. Definition of honey type is usually done by pollen analysis. Sensory evaluation also makes a major contribution to honey type definition. The purpose of this assay was to define the most important sensory characteristics of Robinia and chestnut honey and also to assess the extent in which they belong to honey types. During the study, visual, olfactory and tasting assessment as well as assessment of physical characteristics, were conducted on 5 samples of Robinia and 5 samples of chestnut honey from season 2011. Unifloral profiles of honey samples were also evaluated, based on the identification of the olfactory and tasting characteristics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:225203
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-16 09:11:24