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undergraduate thesis
Senzorska analiza meda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:462042
Jagečić, Laura
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Jagečić, L. (2023). Senzorska analiza meda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:462042

Jagečić, Laura. "Senzorska analiza meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:462042

Jagečić, Laura. "Senzorska analiza meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:462042

Jagečić, L. (2023). 'Senzorska analiza meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:462042

Jagečić L. Senzorska analiza meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2025 February 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:462042

L. Jagečić, "Senzorska analiza meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:462042

Metadata
TitleSenzorska analiza meda
Title (english)Sensory analysis of honey
AuthorLaura Jagečić
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2023-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Senzorska analiza meda je vrlo važan alat u sveukupnoj analizi, te služi kao nadopuna fizikalno – kemijskim i peludnim analizama. Koristi se za potvrdu kvalitete, provjeru odsutnosti nedostataka, procjenu usklađenosti s utvrđenim senzorskim karakteristikama određene vrste meda, te razumijevanje preferencije potrošača. Cilj ovog rada je predstaviti različite metode senzorske analize u procjeni organoleptičkih svojstava meda i prikazati njihovu primjenu. Opisane su opće karakteristike meda, te njegova kemijska i fizikalna svojstva. Nadalje su opisani različiti testovi koji se koriste u senzorskoj procjeni, prikazana su najvažnija senzorska svojstva meda, boja, okus i miris, te je za kraj opisan proces i protokol senzorskog procjenjivanja meda te su za isti dani primjeri.
Abstract (english)
Sensory analysis of honey is a very important tool in the overall analysis and it may be used as a complement to physical, chemical and pollen analyses. It is used to confirm quality, check the absence of any defects, and evaluate compliance with the established sensory characteristics of a certain type of honey and to understand consumer preferences. The aim of this paper is to present different methods of sensory analysis for evaluating organoleptic properties of honey and to show how to use it. At the beginning are described general characteristics of honey, as well as its chemical and physical properties. Furthermore, there are described different tests that are used in sensory evaluation and the most important sensory properties of honey; colour, taste and smell. At the end are presented process, protocol and examples of sensory evaluation.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:462042
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-04-24 08:30:47