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undergraduate thesis
Analiza hlapljivih komponenata rakija od kruške i dunje
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:990684
Cikron, Miriam
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

Cikron, M. (2020). Analiza hlapljivih komponenata rakija od kruške i dunje (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:990684

Cikron, Miriam. "Analiza hlapljivih komponenata rakija od kruške i dunje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:990684

Cikron, Miriam. "Analiza hlapljivih komponenata rakija od kruške i dunje." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:990684

Cikron, M. (2020). 'Analiza hlapljivih komponenata rakija od kruške i dunje', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:990684

Cikron M. Analiza hlapljivih komponenata rakija od kruške i dunje [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:990684

M. Cikron, "Analiza hlapljivih komponenata rakija od kruške i dunje", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:990684

Metadata
TitleAnaliza hlapljivih komponenata rakija od kruške i dunje
Title (english)Volatile components analysis of pear and quince brandies
AuthorMiriam Cikron
MentorJasna Mrvčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Fermentation and Yeast Technology)
Zagreb
Defense date and country2020-07-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kruška i dunja su voće koje se u Hrvatskoj često koristi za proizvodnju rakija. Konačni proizvodi su kruškovača i dunjevača – voćne rakije koje se dobivaju destilacijom prefermentirane komine voća. Dunja se bere u fazi tehnološke zrelosti, a kruška u fazi fiziološke zrelosti (5-10 dana prije tehnološke zrelosti) i skladišti do tehnološke zrelosti u cilju dozrijevanja. Cilj ovog rada bio je analizirati hlapljive komponente rakija kruške i dunje. Određene su koncentracije etanola i metanola te viših alkohola i estera u 15 različitih uzoraka kruškovača i dunjevača.
Abstract (english)
Pear and quince are fruits that are often used in Croatia for brandy production. The final products are “kruškovača” and “dunjevača” — fruit brandies that are obtained by distilling the pre-ferment fruit pomace. Quince is harvested at the stage of technological maturity, and pears at the stage of physiological maturity (5-10 days before technological maturity) and stored until technological maturity for the purpose of maturation. The aim of this work was to analyze the volatile components of pear and quince brandies. Concentrations of ethanol, methanol, higher alcohols and esters in 15 different samples of pear and quince brandies were determined.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:990684
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 on2020-07-14 12:34:35