Određivanje primarnih aroma u moštu bijelih sorti grožđa

Lisičar, Marina

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undergraduate thesis

Određivanje primarnih aroma u moštu bijelih sorti grožđa

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:215060

Lisičar, Marina

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology and Analysis of Wine

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APA 6th Edition

Lisičar, M. (2013). Određivanje primarnih aroma u moštu bijelih sorti grožđa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:215060

MLA 8th Edition

Lisičar, Marina. "Određivanje primarnih aroma u moštu bijelih sorti grožđa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:215060

Chicago 17th Edition

Lisičar, Marina. "Određivanje primarnih aroma u moštu bijelih sorti grožđa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:215060

Harvard

Lisičar, M. (2013). 'Određivanje primarnih aroma u moštu bijelih sorti grožđa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:215060

Vancouver

Lisičar M. Određivanje primarnih aroma u moštu bijelih sorti grožđa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 November 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:215060

IEEE

M. Lisičar, "Određivanje primarnih aroma u moštu bijelih sorti grožđa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:215060

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:215060

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Metadata

Title	Određivanje primarnih aroma u moštu bijelih sorti grožđa
Title (english)	Identification of primary aroma of white grape varietes must
Author	Marina Lisičar
Mentor	Karin Kovačević Ganić (mentor)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Technology and Analysis of Wine) Zagreb
Defense date and country	2013-07-10, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Nutrition
Abstract	Određivanje sortnih spojeva vina jedan je od najvažnijih koraka u procjeni arome i kvalitete vina. Glavni predstavnici primarne arome koji utječu na karakter i senzorske karakteristike vina su terpeni, C13-norizoprenoidi i C6-alkoholi. Uzorci mošta bijelih sorti grožđa analizirani su metodom plinske kromatografije s masenom spektrometrijom uz mikroekstrakciju na čvrstoj fazi (SPME-GC/MS). Identificirano je 15 različitih spojeva, a sortnoj aromi analiziranih uzoraka najviše doprinose eukaliptol (mirisa eukaliptusa), geranil aceton (slatka aroma), β-ionon (mirisa meda, ruže, ljiljana) te β-damaskenon (slatkog i bademastog mirisa).
Abstract (english)	Determination of varietal compounds of wine is one of the most important step in the evaluation of aroma and wine quality. 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 varietes were analyzed using solid-phase microextraction method followed by gas chromatography-mass spectrometry (SPME-GC/MS). 15 diferent compounds were determined, among them eucalyptol (eucalyptol aroma), geranyl acetone (sweet aroma), β-ionone (honey, spice, rose, lilac aroma) and β-damascenone (almond, sweet aroma) contribute to the varietal aroma of analyzed samples.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:215060
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2017-05-04 08:08:02