prikaz prve stranice dokumenta PROFIL HLAPLJIVIH SPOJEVA SIRA S DODATKOM AROMATIČNOG BILJA
  Download
PDF 968.48 KB
master's thesis
PROFIL HLAPLJIVIH SPOJEVA SIRA S DODATKOM AROMATIČNOG BILJA
diplomski rad
2023. urn:nbn:hr:167:967532
Krmek, Mihaela
University of Split
Faculty of Chemistry and Technology
Division of Chemistry

Cite this document

Krmek, M. (2023). PROFIL HLAPLJIVIH SPOJEVA SIRA S DODATKOM AROMATIČNOG BILJA : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:967532

Krmek, Mihaela. "PROFIL HLAPLJIVIH SPOJEVA SIRA S DODATKOM AROMATIČNOG BILJA : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:967532

Krmek, Mihaela. "PROFIL HLAPLJIVIH SPOJEVA SIRA S DODATKOM AROMATIČNOG BILJA : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:967532

Krmek, M. (2023). 'PROFIL HLAPLJIVIH SPOJEVA SIRA S DODATKOM AROMATIČNOG BILJA : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 18 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:967532

Krmek M. PROFIL HLAPLJIVIH SPOJEVA SIRA S DODATKOM AROMATIČNOG BILJA : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2023 [cited 2024 November 18] Available at: https://urn.nsk.hr/urn:nbn:hr:167:967532

M. Krmek, "PROFIL HLAPLJIVIH SPOJEVA SIRA S DODATKOM AROMATIČNOG BILJA : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:167:967532

Please login to the repository to save this object to your list.
Metadata
TitlePROFIL HLAPLJIVIH SPOJEVA SIRA S DODATKOM AROMATIČNOG BILJA : diplomski rad
Title (english)PROFILE OF VOLATILE COMPOUNDS OF CHEESE WITH THE ADDITION OF AROMATIC HERBS : diploma thesis
AuthorMihaela Krmek
MentorAni Radonić (mentor)
Committee memberZvonimir Marijanović (predsjednik povjerenstva)
Committee memberMarina Zekić (član povjerenstva)
Committee memberAni Radonić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Chemistry)
Split
Defense date and country2023, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract
U ovom diplomskom radu analiziran je sastav i sadržaj hlapljivih spojeva punomasnog tvrdog sira (od miješanog kravljeg i ovčjeg mlijeka) i istih sireva kojimu je dodano aromatično bilje (lavanda, kadulja i bosiljak) u različitim udjelima. Izolacija hlapljivih spojeva izvršena je mikroekstrakcijom vršnih para na krutoj fazi korištenjem vlakna sastava divinilbenzen/karboksen/polidimetilsiloksan (DVB/CAR/PDMS) pri temperaturi od 60 ℃. Svi uzorci analizirani su vezanim sustavom plinska kromatografija-spektrometrija masa na nepolarnoj koloni, a dobiveni rezultati su uspoređeni. U svim uzorcima najzastupljenije su karboksilne kiseline, posebno masne kiseline butanska, heksanska i oktanska kiselina te octena i propanska kiselina. U svim ispitanim sirevima identificirani su i terpeni. U aromatiziranim sirevima identificiran je veći broj terpena nego u siru bez dodatka. Za sve aromatizirane sireve vrijedi isto: što je udio pojedine aromatične biljke u siru veći, veći je i broj i udio terpena, a ističu se terpeni specifični za pojedinu biljku.
Abstract (english)
In this thesis, the composition and content of volatile compounds of full-fat hard cheese (from mixed cow's and sheep's milk) and the same cheese to which aromatic herbs (lavender, sage, basil) were added in different proportions were analyzed. Isolation of volatile compounds was performed by solid phase microextraction (HS- SPME) using divinylbenzene/carboxen/polydimethylsiloxane fiber (DVB/CAR/PDMS) at a temperature of 60 ℃. All samples were analyzed by chromatography-mass spectrometry using nonpolar column, and the results were compared. In all samples, the most abundant compounds are carboxylic acids, especially the fatty acids butanoic, hexanoic and octanoic acid as well as propanoic and acetic acid. Terpenes were also identified in all the cheeses studied. A higher number of terpenes was identified in the flavored cheeses than in the cheese without additives. For all flavored cheeses: the higher the proportion of a particular aromatic plant in the cheese, the higher the number and proportion of terpenes, with the terpenes specific to a particular plant standing out.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:967532
Study programmeTitle: Chemistry; specializations in: Environmental Protection, Organic Chemistry and Biochemistry
Course: Organic Chemistry and Biochemistry
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra kemije (magistar/magistra kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-11-03 09:17:52