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master's thesis
Karakterizacija hlapljivih spojeva brandya
diplomski rad
2022. urn:nbn:hr:167:472842
Divić, Josipa
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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Divić, J. (2022). Karakterizacija hlapljivih spojeva brandya : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:472842

Divić, Josipa. "Karakterizacija hlapljivih spojeva brandya : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:472842

Divić, Josipa. "Karakterizacija hlapljivih spojeva brandya : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2022. https://urn.nsk.hr/urn:nbn:hr:167:472842

Divić, J. (2022). 'Karakterizacija hlapljivih spojeva brandya : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 21 September 2023, https://urn.nsk.hr/urn:nbn:hr:167:472842

Divić J. Karakterizacija hlapljivih spojeva brandya : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2022 [cited 2023 September 21] Available at: https://urn.nsk.hr/urn:nbn:hr:167:472842

J. Divić, "Karakterizacija hlapljivih spojeva brandya : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:167:472842

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Metadata
TitleKarakterizacija hlapljivih spojeva brandya : diplomski rad
Title (english)Characterization of volatile compounds of brandy : master thesis
AuthorJosipa Divić
MentorZvonimir Marijanović (mentor)
Committee memberMarina Zekić (predsjednik povjerenstva)
Committee memberSanja Radman (član povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2022-10-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Brandy je jako alkoholno piće alkoholne jakosti najmanje 36% vol. dobiveno iz rakije od vina s ili bez dodatka vinskog destilata koje dozrijeva u drvenim bačvama. Tijekom cijelog tehnološkog procesa proizvodnje sintetiziraju se razni hlapljivi spojevi čiji kemijski sastav i zastupljenost utječu na finalnu aromu i kvalitetu konačnog proizvoda. Cilj ovog rada je identificirati i usporediti profil hlapljivih spojeva 3 uzorka brandya. Izolacija hlapljivih spojeva izvedena je pomoću dvije metode izolacije: ekstrakcija tekuće-tekuće i mikroekstrakcija vršnih para na krutoj fazi (HS-SPME) s dva različita vlakna. Primjenom vezanog sustava plinska kromatografija-spektrometrija masa (GC-MS) izvedena je analiza izoliranih spojeva. Kontinuiranom ekstrakcijom tekuće-tekuće identificirano je 11 spojeva, dok je mikroekstrakcijom vršnih para na krutoj fazi identificirano 9 spojeva. Najzastupljenije kemijske skupine su esteri i alkoholi, a najzastupljenije spojevi su 3-metilbutan-1-ol, 3-metilbutil-etanoat, etil-oktanoat, etil-dekanoat i etil- dodekanoat.
Abstract (english)
Brandy is strong alcoholic drink with an alcohol strength of at least 36% vol. obtained from wine schnapps with or without the addition of wine destillate, which matures in wooden barrels. During the entire technological process of production, various volatile compounds are synthesized whose chemical composition and representation influence the final aroma and quality of the final product. The aim of this work was to identify and compare the profile of volatile compounds of 3 brandy samples. Isolation of volatile compounds was perfomed using two isolation methods: liquid-liquid extraction and headspace solid phase microextraction (HS-SPME) with two different fibres. The analysis of the isolated compounds was perfomed using gas chromatography-mass spectrometry (GC-MS) system. 11 Compunds were identified by continuous liquid-liquid extraction, while 9 compounds were identified by headspace solid phase microextraction. The most common chemial group were esters and alcohols, and the most common compounds were 3-methyl-butan-1-ol, 3-methylbutyl acetate, ethyl octanoate, ethyl decanoate and ethyl dodecanoate.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:472842
Study programmeTitle: Graduate university study of Food technology - graduate - university
Study programme type: university
Study level: graduate
Academic / professional title: magistar/a inženjer/ka prehrambene tehnologije (magistar/a inženjer/ka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Embargo expiration date: 2023-05-14
Terms of useLicence In copyright icon
Created on2022-11-14 12:08:14