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undergraduate thesis
Hlapljivi spojevi kozjeg sira iz mišine
završni rad
2023. urn:nbn:hr:167:893358
Jurlina, Kristina
University of Split
Faculty of Chemistry and Technology
Division of Chemistry

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Jurlina, K. (2023). Hlapljivi spojevi kozjeg sira iz mišine : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:893358

Jurlina, Kristina. "Hlapljivi spojevi kozjeg sira iz mišine : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:893358

Jurlina, Kristina. "Hlapljivi spojevi kozjeg sira iz mišine : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:893358

Jurlina, K. (2023). 'Hlapljivi spojevi kozjeg sira iz mišine : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 11 December 2024, https://urn.nsk.hr/urn:nbn:hr:167:893358

Jurlina K. Hlapljivi spojevi kozjeg sira iz mišine : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2023 [cited 2024 December 11] Available at: https://urn.nsk.hr/urn:nbn:hr:167:893358

K. Jurlina, "Hlapljivi spojevi kozjeg sira iz mišine : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:167:893358

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Metadata
TitleHlapljivi spojevi kozjeg sira iz mišine : završni rad
Title (english)Volatile compounds of goat cheese in a sack : bachelor thesis
AuthorKristina Jurlina
MentorMarina Zekić (mentor)
Committee memberVesna Sokol (predsjednik povjerenstva)
Committee memberJosip Radić (član povjerenstva)
Committee memberMarina Zekić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Chemistry)
Split
Defense date and country2023-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		TECHNICAL SCIENCES
Chemical Engineering
Abstract
U ovom završnom radu izvršena je analiza sastava i sadržaja hlapljivih spojeva kozjeg sira iz mišine. Izolacija hlapljivih spojeva provedena je mikroekstrakcijom vršnih para na krutoj fazi korištenjem dva vlakna različitog sastava (svjetlo-plavo i sivo) pri tri različite temperature (40, 50 i 60°C). Dobiveno je ukupno šest uzoraka koji su analizirani vezanim sustavom plinska kromatografija-spektrometrija masa na HP-5MS koloni. U svim uzorcima, bez obzira na vrstu vlakna, pronađene su sljedeće klase spojeva: karboksilne kiseline, esteri, ketoni i alkoholi, s tim da su karboksilne kiseline bile najzastupljenije u svim uzorcima. Različite temperature ekstrakcije nisu značajnije utjecale na kemijski sastav i sadržaj hlapljivih spojeva.
Abstract (english)
In this bachelor thesis, the composition and content of volatile compounds from the goat cheese in a sack were analyzed. Isolation of volatile compounds was performed by solid phase microextraction (HS- SPME) using two fibers of different composition (light blue and gray) at three different temperatures (40, 50 and 60°C). A total of six samples were obtained and analyzed by a coupled gas chromatography-mass spectrometry system on an HP-5MS column. In all samples, regardless of the type of fiber, the following classes of compounds were found carboxylic acids, esters, ketones and alcohols, with carboxylic acids being the most abundant in all samples. Different extraction temperatures did not significantly affect the chemical composition and content of volatile compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:893358
Study programmeTitle: Chemistry
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) kemije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2023-12-01 07:49:04