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undergraduate thesis
Izrada baždarnih krivulja za analizu spojeva fermentacijske arome u vinu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:792106
Skendrović, Hanna
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

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

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Skendrović, H. (2020). Izrada baždarnih krivulja za analizu spojeva fermentacijske arome u vinu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:792106

Skendrović, Hanna. "Izrada baždarnih krivulja za analizu spojeva fermentacijske arome u vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:792106

Skendrović, Hanna. "Izrada baždarnih krivulja za analizu spojeva fermentacijske arome u vinu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:792106

Skendrović, H. (2020). 'Izrada baždarnih krivulja za analizu spojeva fermentacijske arome u vinu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:792106

Skendrović H. Izrada baždarnih krivulja za analizu spojeva fermentacijske arome u vinu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 August 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:792106

H. Skendrović, "Izrada baždarnih krivulja za analizu spojeva fermentacijske arome u vinu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:792106

Metadata
TitleIzrada baždarnih krivulja za analizu spojeva fermentacijske arome u vinu
Title (english)Development of calibration curves for the analysis of fermentation aroma compounds in wine
AuthorHanna Skendrović
MentorMarina Tomašević (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology and Analysis of Wine)
Zagreb
Defense date and country2020-06-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aroma je jedan od glavnih faktora koji utječu na kvalitetu vina, a čini je više od 800 hlapljivih spojeva. Cilj ovog rada bila je izrada baždarnih krivulja te identifikacija i kvantifikacija 12 aromatskih spojeva u mladom crnom vinu Portugizac. Analizirani spojevi kvantificirani su uz pomoć baždarnih krivulja izrađenih primjenom plinske kromatografije s masenom detekcijom uz prethodnu mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). U vinu Portugizac analizirano je 8 estera: etil acetat, etil butanoat, i-amil acetat, etil heksanoat, etil oktanoat, etil dekanoat, 2-feniletil acetat i dietil sukcinat te četiri viša alkohola: i-butanol, i-amil alkohol, 1-heksanol te 2-feniletanol. Od estera, i-amil acetat je utvrđen kao najznačajniji za aromu, a slijede ga etil butirat i etil heksanoat. Ostali esteri su određeni u koncentracijama ispod senzorskog praga osjetljivosti. Od analiziranih viših alkohola, aromi mladog crnog vina Portugizac najviše doprinose i-amil alkohol i 2-feniletanol, zatim i-butanol.
Abstract (english)
Aroma is one of the main factors affecting the quality of wine, and it contains more than 800 volatile compounds. The aim of this study was to make calibration curves and to identify and quantify 12 aromatic compounds in young red wine Portugizac. The analyzed compounds were quantified using calibration curves conducted by solid-phase microextraction prior to gas chromatography coupled with mass spectroscopy (SPME-GC/MS). Eight esters: ethyl acetate, ethyl butanoate, i-amyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, 2-phenylethyl acetate and diethyl succinate; and four higher alcohols were analyzed in Portugizac wine: i-butanol, i-amyl alcohol, 1 -hexanol and 2-phenylethanol. Among esters, i-amyl acetate was found to be the most important, followed by ethyl butyrate and ethyl hexanoate. Other esters were determined in concentrations lower than olfactory threshold. Among analyzed higher alcohols, the aroma of young red wine Portugizac was mostly contributed by i-amyl alcohol and 2-phenylethanol, followed by i-butanol.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:792106
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 conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-02 10:11:53