prikaz prve stranice dokumenta Promjena sastojaka okusa i arome piva donjeg vrenja tijekom čuvanja u različitoj ambalaži
  Download
PDF 1.4 MB
master's thesis
Promjena sastojaka okusa i arome piva donjeg vrenja tijekom čuvanja u različitoj ambalaži
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:086374
Car, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology

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

Cite this document

Car, A. (2018). Promjena sastojaka okusa i arome piva donjeg vrenja tijekom čuvanja u različitoj ambalaži (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:086374

Car, Ana. "Promjena sastojaka okusa i arome piva donjeg vrenja tijekom čuvanja u različitoj ambalaži." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:086374

Car, Ana. "Promjena sastojaka okusa i arome piva donjeg vrenja tijekom čuvanja u različitoj ambalaži." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:086374

Car, A. (2018). 'Promjena sastojaka okusa i arome piva donjeg vrenja tijekom čuvanja u različitoj ambalaži', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:086374

Car A. Promjena sastojaka okusa i arome piva donjeg vrenja tijekom čuvanja u različitoj ambalaži [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 August 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:086374

A. Car, "Promjena sastojaka okusa i arome piva donjeg vrenja tijekom čuvanja u različitoj ambalaži", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:086374

Metadata
TitlePromjena sastojaka okusa i arome piva donjeg vrenja tijekom čuvanja u različitoj ambalaži
Title (english)Changes of flavour and aroma compounds of lager beer during storage in different packaging
AuthorAna Car
MentorBožidar Šantek (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Biochemical Engineering)
(Laboratory for Biochemical Engineering, Industrial Microbiology and Malting and Brewing Technology)
Zagreb
Defense date and country2018-07-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
U ovom radu praćena je promjena koncentracije hlapivih sastojaka arome i okusa piva donjeg vrenja tijekom čuvanja od šest mjeseci. Tijekom čuvanja piva dolazi do promjene kemijskog sastava piva i tvorbe nepoželjnih sastojaka arome. Analiza je provedena u uzorcima piva pakiranim u četiri različite vrste ambalaže: povratna staklena boca, PET ambalaži (Amasorb, 2%, 33g, Poliprotect, 36g i Amasorb, 4%, 36g). Koncentracija hlapivih spojeva u uzorcima piva odreĎivana je kromatografskom metodom HS-GC-FID i HS-GC-MS sustavom. Na osnovi rezultata ovog rada može se zaključiti da koncentracije hlapivih sastojaka arome i okusa piva odgovaraju standardima kvalitete pretpostavljene za pivo donjeg vrenja i nakon šest mjeseci skladištenja, neovisno o vrsti ambalaže.
Abstract (english)
In this study the concentration of volatile aroma and flavour compounds in lager beer was monitored during the six month storage period. A change in the chemical composition of the beer and the formation of undesirable aromas occurs during storage of the beer. The analysis was carried out for beer samples packed in four different types of packaging: returnable glass bottle 0,5 L, PET packaging (Amasorb, 2%, 33g, Poliprotect, 36g and Amasorb, 4%, 36g). Concentration of volatile compounds in beer samples was determined by chromatographic method, HS-GC-FID and HS-GC-MS system. Based on the results of this paper it can be concluded that the concentrations of volatile compounds of the flavor and the taste of beer correspond to the quality standards assumed for the lower beer and after six months of storage, irrespective of the type of packaging.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:086374
Study programmeTitle: Bioprocess Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva (magistar/magistra inženjer/inženjerka bioprocesnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-12-02 13:51:24