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master's thesis
Procjena učinkovitosti panela za senzorsku procjenu meda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:800669
Kolaček, Matea
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

Kolaček, M. (2013). Procjena učinkovitosti panela za senzorsku procjenu meda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:800669

Kolaček, Matea. "Procjena učinkovitosti panela za senzorsku procjenu meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:800669

Kolaček, Matea. "Procjena učinkovitosti panela za senzorsku procjenu meda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:800669

Kolaček, M. (2013). 'Procjena učinkovitosti panela za senzorsku procjenu meda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 26 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:800669

Kolaček M. Procjena učinkovitosti panela za senzorsku procjenu meda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:159:800669

M. Kolaček, "Procjena učinkovitosti panela za senzorsku procjenu meda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:800669

Metadata
TitleProcjena učinkovitosti panela za senzorsku procjenu meda
Title (english)Performance evaluation of the panel for the honey sensory evaluation
AuthorMatea Kolaček
MentorKsenija Marković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2013-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Senzorska procjena ima bitnu ulogu u procjeni kvalitete meda te ima vrijedan doprinos u određivanju vrste meda. Tijekom ovog istraživanja, statističkim metodama, procjenjena je učinkovitost panela od pet senzorskih analitičara koji su procijenili 131 uzorak meda (med kestena, livadni med, bagremov med, cvjetni med, medljikovac, med lipe, med kadulje), obzirom na senzorska svojstva izgleda (čistoća, boja, prozirnost), mirisa, okusa, arome (sortna karakteristika i postojanost arome) te pravilnost sorte. Primjenjene su univarijantne, multivarijantne statističke metode, dvosmjerna ANOVA te „Eggshell“ profiliranje. Dobiveni rezultati pokazuju da postoje statistički značajne razlike u procjeni pojedinih senzorskih svojstava između članova panela. Za procjenu određenih senzorskih svojstava pojedinačnih vrsta meda postoji potreba za dodatnom edukacijom članova panela senzorskih ocjenjivača.
Abstract (english)
Sensory evaluation has an important role in assessing the quality of honey and it also gives a significant contribution when identifying the sort of honey. During this research, using statistical methods, the performance of five sensory panels has been evaluated. They evaluated 131 sample of honey (chestnut honey, meadow honey, acacia honey, floral honey, honeydew, linden honey, sage honey), regarding sensory characteristics of their appearance (purity, colour, transparency), smell, flavour, aroma (sort characteristic and consistency of aroma) and sort validity. Univariate and multivariate statistical methods, 2-way ANOVA and “Eggshell“ profiling were used . The obtained results show that there are statistically significant variations in certain sensory characteristics among sensory panel. There is a need for additional education of sensory panel for the evaluation of certain sensory characteristics.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:800669
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-04 12:28:01