prikaz prve stranice dokumenta Hlapljivi spojevi aromatiziranih maslinovih ulja
Embargo period 2025-06-16
master's thesis
Hlapljivi spojevi aromatiziranih maslinovih ulja
diplomski rad
2023. urn:nbn:hr:167:168016
Mateljak, Gabrijela
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Cite this document

Mateljak, G. (2023). Hlapljivi spojevi aromatiziranih maslinovih ulja : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:168016

Mateljak, Gabrijela. "Hlapljivi spojevi aromatiziranih maslinovih ulja : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:168016

Mateljak, Gabrijela. "Hlapljivi spojevi aromatiziranih maslinovih ulja : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2023. https://urn.nsk.hr/urn:nbn:hr:167:168016

Mateljak, G. (2023). 'Hlapljivi spojevi aromatiziranih maslinovih ulja : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:168016

Mateljak G. Hlapljivi spojevi aromatiziranih maslinovih ulja : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2023 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:167:168016

G. Mateljak, "Hlapljivi spojevi aromatiziranih maslinovih ulja : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:167:168016

Please login to the repository to save this object to your list.
Metadata
TitleHlapljivi spojevi aromatiziranih maslinovih ulja : diplomski rad
Title (english)Volatile compounds of flavored olive oil : diploma thesis
AuthorGabrijela Mateljak
MentorZvonimir Marijanović (mentor)
Committee memberMladenka Šarolić (predsjednik povjerenstva)
Committee memberSanja Perinović Jozić (član povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2023-05-31, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zbog svog visokovrijednog nutricionističkog sastava maslina (Olea europea L.) je jedna od najpoznatijih i najzastupljenijih voćnih kultura širom Mediterana. U novije vrijeme, radi trendova u kulinarstvu i gastronomiji maslinovo ulje se počelo aromatizirati raznim začinskim i aromatičnim biljem. Izolacija hlapljivih spojeva aromatiziranih maslinovih ulja provedena je pomoću hidrodestilacije i mikroekstrakcije vršnih para na krutoj fazi. Izolirani hlapljivi spojevi su analizirani veznim sustavom plinska kromatografija spektrometrija masa (GC-MS). Najzastupljeniji spojevi u maslinovom ulju s bosiljkom su estragol i linalol, dok su limonen i (Z)-citral u ulju s limunom. Mentol i p-menton su karakteristični za ulje s mentom, a najviši relativni udio u ulju s chilli paričicom pripada skupini terpenskih spojeva (α-kopaen i α-murolen).
Abstract (english)
Due to its highly valuable food composition, olives (Olea europea L.) are one of the best-known and most represented fruit crops throughout the Mediterranean. In recent times, due to trends in cooking and gastronomy, olive oil has started to be flavored with various spices and aromatic herbs. Isolation of volatile compounds of flavoured olive oils was carried out using hydrodistillation and solid phase microextraction. The isolated volatile compounds were analyzed by a gas chromatography-mass spectrometry (GC-MS) binding system. The most abundant compounds in olive oil with basil were estragole and linalool, while limonene and (Z)-citral were in oil with lemon. Menthol and p-menthone are characteristic of peppermint oil, and the highest relative proportion in peppermint oil belong to the group of terpene compounds (α-copaene and α-murolene).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:168016
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 conditionsEmbargoed access
Embargo expiration date: 2025-06-16
Terms of useLicence In copyright icon
Created on2024-05-10 07:25:30