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undergraduate thesis
Tvari arome u viskiju i njihovo porijeklo
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:916927
Krtalić, Filip
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Fermentation and Yeast Technology

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

Cite this document

Krtalić, F. (2015). Tvari arome u viskiju i njihovo porijeklo (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:916927

Krtalić, Filip. "Tvari arome u viskiju i njihovo porijeklo." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:916927

Krtalić, Filip. "Tvari arome u viskiju i njihovo porijeklo." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:916927

Krtalić, F. (2015). 'Tvari arome u viskiju i njihovo porijeklo', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:916927

Krtalić F. Tvari arome u viskiju i njihovo porijeklo [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:916927

F. Krtalić, "Tvari arome u viskiju i njihovo porijeklo", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:916927

Metadata
TitleTvari arome u viskiju i njihovo porijeklo
Title (english)Flavor substances in whiskey and their origin
AuthorFilip Krtalić
MentorDamir Stanzer (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Viski je visoko kvalitetan i cijenjen proizvod u kojem uživaju ljudi širom svijeta. U današnje doba kad je moguće krivotvorenje raznih aroma i okusa važno je analizirati i odrediti tvari arome koje potječu od svakog od sastojaka i koraka proizvodnje. U ovom radu obraditi ćemo porijeklo tvari arome u viskiju i opisati njihov značaj za konačni proizvod. Koristiti ćemo znanstvenu članke koji se bavi analizom tvari arome u viskiju, knjige o metodama proizvodnje te znanstvene studije o okusu i aromama u viskiju kako bismo prikazali kompleksnost viskija i njegovog mirisa i okusa.
Abstract (english)
Whiskey is high quality and valued product which is enjoyed by people all over the world. Today when forgery of various aromas and flavors is easily achievable it is important to analyze and determine the arome coming from each of the ingredients and production stages. In this thesis we will talk about the origin of the aroma in whiskey and describe the importanceof those aromas in the final product. Scientific articles dealing with flavor substances in whiskey, books on methods of production and scientific studies about on taste and flavors in whiskey will be used to show the complexity of its flavor.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:916927
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-26 07:37:28