prikaz prve stranice dokumenta Utjecaj roka berbe na hlapljive komponente djevičanskog maslinovog ulja
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undergraduate thesis
Utjecaj roka berbe na hlapljive komponente djevičanskog maslinovog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:939720
Dujšin, Barbara
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Oil and Fat Technology

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

Cite this document

Dujšin, B. (2014). Utjecaj roka berbe na hlapljive komponente djevičanskog maslinovog ulja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:939720

Dujšin, Barbara. "Utjecaj roka berbe na hlapljive komponente djevičanskog maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:939720

Dujšin, Barbara. "Utjecaj roka berbe na hlapljive komponente djevičanskog maslinovog ulja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:939720

Dujšin, B. (2014). 'Utjecaj roka berbe na hlapljive komponente djevičanskog maslinovog ulja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:939720

Dujšin B. Utjecaj roka berbe na hlapljive komponente djevičanskog maslinovog ulja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:939720

B. Dujšin, "Utjecaj roka berbe na hlapljive komponente djevičanskog maslinovog ulja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:939720

Metadata
TitleUtjecaj roka berbe na hlapljive komponente djevičanskog maslinovog ulja
Title (english)Influence of harvest time on the volatile compounds of virgin olive oil
AuthorBarbara Dujšin
MentorDubravka Škevin (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2014-06-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je odrediti utjecaj roka berbe na hlapljive komponenete djevičanskog maslinovog ulja. Analizirana su dva uzorka, čiji se rok berbe razlikuje za dva tjedna. Određivana su fizikalno-kemijska i senzorska svojstva kako bi se ulje moglo kategorizirati, te je provedena GC-MS analiza kako bi se odredile hlapljive komponente. Oba analizirana uzorka mogu se svrstati u Ekstra djevičansko maslinovo ulje. U uzroku dobivenom iz ranije berbe prevladavaju heks-2-enal, heks-3-en-1-ol, pent-1-en-3-on i heksa-2,4-dienal koji doprinose zelenoj voćnosti. Uzorak proizveden iz zrelijih polodova masline ima značajno manju gorčinu i pikantnost, a i manje izraženu voćnost. U ovom uzroku voćnost, osim izraženih zelenih mirisa, ima izražen i zreli miris. Taj uzorak sadrži viši udio heks-2-enala, heksanala, i heks-3-en-1-ola koji su zaslužni za miris zrelog voća i jabuke.
Abstract (english)
The aim of the thesis was to determine the influence of harvest time on volatile compounds of virgin olive oil. Two samples of virgin olive oils were analysed that differed in harvest times. Olives used for production of sample 1 were harvested 2 weaks before ones used for production of sample 2. Determination of physical-chemical and sensoric characteristics was performed in order to determine category of the virgin olive oil, and GC- MS analysis was performed to determinate volatile compounds. Both analysed samples can be classified as Extra virgin olive oil. In the oil sample from the earlier harvest the dominant volatile components are 2-hexenale, 3-hexen-1-ole, 1-penten-3-one and 2,4-hexedienale, that contribute to aroma of green and fruit. Intensity of bitter and purgent taste of oil sample obtained from more ripe olives are significantly lower as well as the fruity aroma. In that sample the aroma of fruit, in addition to expressed smell of green has an expressed smell of ripeness. That sample contains higher level of hex-2-enal, hexanal, and hex-3-en-1-ol related to smell of ripe fruit and apple.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:939720
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
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Created on2017-04-26 11:25:03