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undergraduate thesis
Aromatski profil " Neretvanske mandarine "
2016. urn:nbn:hr:121:898750
Gaće, Andrea
University of Applied Sciences Marko Marulic of Knin
Food Technology

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Gaće, A. (2016). Aromatski profil " Neretvanske mandarine " (Undergraduate thesis). Knin: University of Applied Sciences Marko Marulic of Knin. Retrieved from https://urn.nsk.hr/urn:nbn:hr:121:898750

Gaće, Andrea. "Aromatski profil " Neretvanske mandarine "." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2016. https://urn.nsk.hr/urn:nbn:hr:121:898750

Gaće, Andrea. "Aromatski profil " Neretvanske mandarine "." Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, 2016. https://urn.nsk.hr/urn:nbn:hr:121:898750

Gaće, A. (2016). 'Aromatski profil " Neretvanske mandarine "', Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, accessed 15 September 2023, https://urn.nsk.hr/urn:nbn:hr:121:898750

Gaće A. Aromatski profil " Neretvanske mandarine " [Undergraduate thesis]. Knin: University of Applied Sciences Marko Marulic of Knin; 2016 [cited 2023 September 15] Available at: https://urn.nsk.hr/urn:nbn:hr:121:898750

A. Gaće, "Aromatski profil " Neretvanske mandarine "", Undergraduate thesis, University of Applied Sciences Marko Marulic of Knin, Knin, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:121:898750

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Metadata
TitleAromatski profil " Neretvanske mandarine "
Title (english)Aroma profile of " Neretvanska mandarina "
AuthorAndrea Gaće
MentorMladenka Šarolić (mentor)
GranterUniversity of Applied Sciences Marko Marulic of Knin
(Food Technology)
Knin
Defense date and country2016-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Voće obiluje brojnim hlapljivim sastojcima koji daju karakterističnu aromu i doprinose okusu pojedinog voća. Hlapljive sastojke voća uglavnom čine esteri, alkoholi, aldehidi, ketoni, laktoni i terpeni. Brojni čimbenici utječu na sastav hlapljivih sastojaka voća. Među najznačajnijima su sorta, stupanj zrelosti, okolišni uvjeti te skladištenje i postupanje s plodovima nakon berbe. U ovom radu je ispitan aromatski profil Neretvanske mandarine pomoću HS-SPME GC-MS metode korištenjem vlakna s PDMS/CAR/DVB prevlakom. Ukupno je identificirano 16 hlapljivih sastojaka. Kao ključni sastojci utvrđeni su limonen, γ-terpinen, p-cimen, mircen, α-pinen, β-pinen i α-terpinolen. Limonen i γ-terpinen čine više od 90 % od ukupno identificiranih hlapljivih sastojaka.
Keywords
Languagecroatian
URN:NBNurn:nbn:hr:121:898750
Study programmeTitle: Food technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-04-30 11:06:32