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master's thesis
Hlapljivi spojevi aromatiziranih sireva
diplomski rad
2024. urn:nbn:hr:167:205657
Vukičević, Mira
University of Split
Faculty of Chemistry and Technology
Division of Chemistry

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Vukičević, M. (2024). Hlapljivi spojevi aromatiziranih sireva : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:205657

Vukičević, Mira. "Hlapljivi spojevi aromatiziranih sireva : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2024. https://urn.nsk.hr/urn:nbn:hr:167:205657

Vukičević, Mira. "Hlapljivi spojevi aromatiziranih sireva : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2024. https://urn.nsk.hr/urn:nbn:hr:167:205657

Vukičević, M. (2024). 'Hlapljivi spojevi aromatiziranih sireva : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 23 July 2024, https://urn.nsk.hr/urn:nbn:hr:167:205657

Vukičević M. Hlapljivi spojevi aromatiziranih sireva : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2024 [cited 2024 July 23] Available at: https://urn.nsk.hr/urn:nbn:hr:167:205657

M. Vukičević, "Hlapljivi spojevi aromatiziranih sireva : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:167:205657

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Metadata
TitleHlapljivi spojevi aromatiziranih sireva : diplomski rad
Title (english)Volatile compounds of flavoured cheeses : diploma thesis
AuthorMira Vukičević
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 country2024-07-12, 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 kravljeg mlijeka i istih sireva kojima su dodani ekstrakti aromatičnog bilja (lavanda, smilje i vrisak) te aromatično bilje u suhoj tvari (lavanda). 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 raspravljeni i uspoređeni. U većini uzoraka najzastupljenije su karboksilne kiseline, posebno masne kiseline heksanska, butanska, oktanska te octena kiselina. Izuzetak je sir bez dodataka gdje je najzastupljeniji spoj metilketon nonan-2-on. U ispitanim sirevima s dodatkom ekstrakta aromatičnog bilja te suhog biljnog materijala (lavanda) identificirani su i terpeni, dok u siru bez dodataka nije identificiran ni jedan terpen. Za sireve s dodatkom ekstrakta vrijedi: što je udio pojedinog ekstrakta aromatičnog bilja u siru veći, veći je i udio terpena.
Abstract (english)
In this diploma thesis, the composition and content of volatile compounds in full-fat hard cheese made from cow's milk were analysed, including those cheeses to which extracts of aromatic herbs (lavender, immortelle and savory) and aromatic herbs in dry matter (lavender) were added. Isolation of volatile compounds was performed by headspace solid phase microextraction using a divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber at a temperature of 60 ℃. All samples were analysed using a gas chromatography- mass spectrometry system with a non-polar column, and the obtained results were discussed and compared. In almost all samples, carboxylic acids were the most prevalent, particularly hexanoic, butanoic, octanoic and acetic acid. The exception was cheese without additives, where the most abundant compound was the methyl ketone 2-nonanone. In the tested cheeses with the addition of aromatic herb extracts and dry plant material (lavender), terpenes were also identified, while no terpenes were identified in the cheese without additives. For cheeses with added extracts, the trend was observed: the higher the proportion of a particular aromatic herb extract in the cheese, the higher the proportion of terpenes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:205657
Study programmeTitle: Chemistry; specializations in: Environmental Protection, Organic Chemistry and Biochemistry
Course: Environmental Protection
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 on2024-07-23 11:04:20