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master's thesis
Utjecaj ubrzanog toplinskog tretmana na sastav hlapljivih spojeva djevičanskog maslinovog ulja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:984480
Smajić, Edina
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

Smajić, E. (2023). Utjecaj ubrzanog toplinskog tretmana na sastav hlapljivih spojeva djevičanskog maslinovog ulja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:984480

Smajić, Edina. "Utjecaj ubrzanog toplinskog tretmana na sastav hlapljivih spojeva djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:984480

Smajić, Edina. "Utjecaj ubrzanog toplinskog tretmana na sastav hlapljivih spojeva djevičanskog maslinovog ulja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:984480

Smajić, E. (2023). 'Utjecaj ubrzanog toplinskog tretmana na sastav hlapljivih spojeva djevičanskog maslinovog ulja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:984480

Smajić E. Utjecaj ubrzanog toplinskog tretmana na sastav hlapljivih spojeva djevičanskog maslinovog ulja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:159:984480

E. Smajić, "Utjecaj ubrzanog toplinskog tretmana na sastav hlapljivih spojeva djevičanskog maslinovog ulja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:984480

Metadata
TitleUtjecaj ubrzanog toplinskog tretmana na sastav hlapljivih spojeva djevičanskog maslinovog ulja
Title (english)Effect of flash heat treatment on the volatile profile of virgin olive oil
AuthorEdina Smajić
MentorDubravka Škevin (mentor)
Committee memberSandra Balbino (predsjednik povjerenstva)
Committee memberMarko Obranović (član povjerenstva)
Committee memberTomislava Vukušić Pavičić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Oil and Fat Technology)
Zagreb
Defense date and country2023-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aroma maslinovog ulja sastoji se od složene mješavine hlapljivih spojeva nastale iz višestruko nezasićenih masnih kiselina lipoksigenaznim putem. Sastav hlapljivih spojeva u maslinovom ulju ovisi o sorti, stupnju zrelosti plodova i uvjetima prerade. Cilj rada je istražiti utjecaj ubrzanog toplinskog tretmana kao predtretmana miješenju na sastav hlapljivih komponenata djevičanskog maslinovog ulja. Za potrebe istraživanja korištene su 4 autohtone hrvatske sorte maslina: istarska bjelica, oblica, rosulja i levantinka. Također, usporedilo se korištenje toplinskog tretmana i ubrzanog toplinskog tretmana kod sorte oblica, odnosno utjecaj odabranog tretmana na nastanak poželjnih (spojevi nastali lipoksigenaznim putem) i nepoželjnih (produkti oksidacije) spojeva te je na temelju rezultata predložen optimalni toplinski tretman.
Abstract (english)
The aroma of olive oil consists of a complex mixture of volatile compounds, formed from polyunsaturated fatty acids via lipoxygenase pathway. The composition of these volatile compounds in olive oil is subject to variation based on the olive variety, stage of fruit ripening, and processing conditions. The aim of this study is to investigate the impact of flash thermal treatment as a pre-treatment of the malaxation process on the volatile components of virgin olive oil. In order to conduct this research, four indigenous Croatian olive varieties, namely Istarska Bjelica, Oblica, Rosulja, and Levantinka, were employed. Furthermore, the application of thermal treatment and flash thermal treatment was analyzed in the Oblica variety. Specifically, the study examines the effects of these treatments on the formation of desirable (compounds produced by lipoxygenase) and undesirable (oxidation products) compounds, and based on the findings, recommends an optimal heat treatment.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:984480
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-05-23 11:52:57