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master's thesis
Određivanje primarne arome u moštu Pošipa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:430608
Holjevac, Josipa
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

Cite this document

Holjevac, J. (2014). Određivanje primarne arome u moštu Pošipa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:430608

Holjevac, Josipa. "Određivanje primarne arome u moštu Pošipa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:430608

Holjevac, Josipa. "Određivanje primarne arome u moštu Pošipa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:430608

Holjevac, J. (2014). 'Određivanje primarne arome u moštu Pošipa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:430608

Holjevac J. Određivanje primarne arome u moštu Pošipa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 July 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:430608

J. Holjevac, "Određivanje primarne arome u moštu Pošipa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:430608

Metadata
TitleOdređivanje primarne arome u moštu Pošipa
Title (english)Identification of primary aroma of Pošip must
AuthorJosipa Holjevac
MentorKarin Kovačević Ganić (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 country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Aroma vina rezultat je interakcija između kemijskog sastava vina sa osjećajem okusa i mirisa kod konzumenata vina. Glavni predstavnici primarne arome koji utječu na karakter i senzorske karakteristike vina su terpeni, C13-norizoprenoidi i C6-alkoholi. Uzorci mošta bijele sorte grožđa Pošip analizirani su metodom plinske kromatografije s masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Identificirano je 11 različitih spojeva, a primarnoj aromi 6 analiziranih uzoraka mošta najviše doprinose β-ionon (mirisa meda, ruže, ljiljana) i β-damaskenon koji je nositelj cvjetne arome te C6-spojevi su nosioci vegetativne arome te geraniol koji je nositelj slatke arome.
Abstract (english)
The aroma of wine is the result of interactions between the chemical composition of wine with a sense of taste and smell in the wine consumers. Main compounds of primary aroma that affect the character and sensory guality of wines are terpenes, C13-norisoprenoids and C6-alcohols. Must samples of white grape variety Pošip were analyzed using solid-phase microextraction method followed by gas chromatography-mass spectrometry (SPME-GC/MS). 11 diferent compounds were determined, the biggest contribution to the primary aroma from 6 analyzed must samples were β-ionone (honey, spice, rose, lilac aroma) and β-damascenone (almond, sweet aroma) also C6 compounds with vegetative aroma and geraniol with sweet aroma.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:430608
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-02 08:00:00