prikaz prve stranice dokumenta Aromatski profil škotskog likera Drambuie
Embargo period 2026-02-12
master's thesis
Aromatski profil škotskog likera Drambuie
diplomski rad
2024. urn:nbn:hr:167:477664
Miholjević, Lana
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Cite this document

Miholjević, L. (2024). Aromatski profil škotskog likera Drambuie : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:477664

Miholjević, Lana. "Aromatski profil škotskog likera Drambuie : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2024. https://urn.nsk.hr/urn:nbn:hr:167:477664

Miholjević, Lana. "Aromatski profil škotskog likera Drambuie : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2024. https://urn.nsk.hr/urn:nbn:hr:167:477664

Miholjević, L. (2024). 'Aromatski profil škotskog likera Drambuie : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 04 March 2025, https://urn.nsk.hr/urn:nbn:hr:167:477664

Miholjević L. Aromatski profil škotskog likera Drambuie : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2024 [cited 2025 March 04] Available at: https://urn.nsk.hr/urn:nbn:hr:167:477664

L. Miholjević, "Aromatski profil škotskog likera Drambuie : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:167:477664

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Metadata
TitleAromatski profil škotskog likera Drambuie : diplomski rad
Title (english)Volatile compounds profile of scottish liqueuer Drambuie : diploma thesis
AuthorLana Miholjević
MentorZvonimir Marijanović (mentor)
Committee memberMladenka Šarolić (predsjednik povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
Committee memberSanja Perinović Jozić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2024-11-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Drambuie je tradicionalni liker od škotskog viskija, s dodatkom meda od vrijeska te začinskog i aromatičnog bilja. Receptura ovog likera odnosno udio pojedinih sastojaka je karakteristična za samog proizvođača. Specifičan okus i aroma ovog likera očituje se kroz posebnost korištenih sirovina, te niz biokemijskiih reakcija koje se odvijaju tijekom tehnološkog procesa proizvodnje posebice tijekom odležavanja i zrenja. Za izolaciju hlapljivih spojeva likera korištene su dvije metode: mikroekstrakcija vršnih para na krutoj fazi (HS-SPME) uz upotrebu tri vrste vlakana (plavo, roza i sivo) te ekstrakcija tekuće-tekuće pri čemu je korištena smjesa različitih organskih otapala (smjesa pentan:dietil-eter (1:2, v/v) i diklormetan). Analiza hlapljivih spojeva je izvršena vezanim sustavom plinska kromatografija-masena spektrometrija (GC-MS). Najzastupljeniji izolirani spojevi pripadaju višim alkoholima, esterima i terpenima.
Abstract (english)
Drambuie is a traditional Scotch whisky liqueur, with the addition of heather honey and spices and aromatic herbs. The recipe of this liqueur, or the proportion of individual ingredients, is characteristic of the manufacturer. The specific taste and aroma of this liqueur is manifested through the uniqueness of the raw materials used, and a series of biochemical reactions that take place during the technological production process, especially during aging and ripening. Two methods were used to isolate the volatile compounds of the liqueur: headspace solid-phase microextraction method (HS-SPME) using three types of fibers (blue, pink and gray) and liquid-liquid extraction using a mixture of different organic solvents (a mixture of pentane:diethyl ether (1:2, v/v) and dichloromethane). The analysis of volatile compounds was performed using a coupled gas chromatography-mass spectrometry (GC-MS) system. The most abundant isolated compounds belong to higher alcohols, esters and terpenes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:477664
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: 2026-02-12
Terms of useLicence In copyright icon
Created on2025-01-23 08:56:19