prikaz prve stranice dokumenta Fizikalno-kemijska analiza i aromatični profil uniflornih vrsta meda
Embargo period 2026-01-24
master's thesis
Fizikalno-kemijska analiza i aromatični profil uniflornih vrsta meda
diplomski rad
2024. urn:nbn:hr:167:853239
Pavić, Klara
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Cite this document

Pavić, K. (2024). Fizikalno-kemijska analiza i aromatični profil uniflornih vrsta meda : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:853239

Pavić, Klara. "Fizikalno-kemijska analiza i aromatični profil uniflornih vrsta meda : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2024. https://urn.nsk.hr/urn:nbn:hr:167:853239

Pavić, Klara. "Fizikalno-kemijska analiza i aromatični profil uniflornih vrsta meda : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2024. https://urn.nsk.hr/urn:nbn:hr:167:853239

Pavić, K. (2024). 'Fizikalno-kemijska analiza i aromatični profil uniflornih vrsta meda : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 24 January 2025, https://urn.nsk.hr/urn:nbn:hr:167:853239

Pavić K. Fizikalno-kemijska analiza i aromatični profil uniflornih vrsta meda : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2024 [cited 2025 January 24] Available at: https://urn.nsk.hr/urn:nbn:hr:167:853239

K. Pavić, "Fizikalno-kemijska analiza i aromatični profil uniflornih vrsta meda : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:167:853239

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Metadata
TitleFizikalno-kemijska analiza i aromatični profil uniflornih vrsta meda : diplomski rad
Title (english)Physicochemical analysis and aromatic profile of unifloral honey varieties : diploma thesis
AuthorKlara Pavić
MentorZvonimir Marijanović (mentor)
Committee memberMladenka Šarolić (predsjednik povjerenstva)
Committee memberMarina Zekić (član povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2024-08-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu analiziran je fizikalno-kemijski sastav i aromatični profil pet različitih vrsta meda (med od: drače, kadulje, pajasena, planike i vriska). Od fizikalno-kemijskih parametara određivan je pH, udjel vode i električna provodnost. Također je određena i melisopalinološka analiza te spektralna analiza šećera. FTIR analizom utvrđeno je da med od kadulje i pajasena sadrži najviši udio fruktoze, dok je njen najmanji udio bio kod meda od planike. Hlapljivi spojevi meda izolirani su mikroekstrakcijom vršnih para na krutoj fazi (HS-SPME) koristeći sivo vlakno te analizirani vezanim sustavom plinska kromatografija – spektrometrija masa. Hlapljivi spojevi sa najvišim udjelom su: benzaldehid, 2-furankarboksaldehid (furfural), 2-fenilacetaldehid, 4-metoksi benzaldehid, linalol, trans-linalol oksid (furanski tip), izomeri aldehida jorgovana, nonanol, 2,3,5-trimetilpirazin. 5-hidroksimetilfurfural (HMF) identificiran je samo u medu od planike, dok su metil-siringat i metil salicilat identificirani samo u medu od vriska.
Abstract (english)
In this paper, the physicochemical composition and aromatic profile of five different types of honey (honey from: spiny broom, sage, tree of heaven, strawberry tree and savory) were analyzed. The physicochemical parameters determined were pH, water content, and electrical conductivity. Additionally, melissopalynological analysis and spectral analysis of sugars were conducted. FTIR analysis revealed that sage and tree of heaven honey contain the highest fructose content, while the lowest content was found in strawberry tree honey.The volatile compounds in the honey were isolated using headspace solid-phase microextraction (HS-SPME) with a gray fiber and analyzed using a coupled gas chromatography-mass spectrometry system. The volatile compounds with the highest content were: benzaldehyde, 2- furancarboxaldehyde (furfural), 2-phenylacetaldehyde, 4-methoxybenzaldehyde, linalool, trans-linalool oxide (furan type), lilac aldehyde isomers, nonanol, and 2,3,5-trimethylpyrazine. 5-hydroxymethylfurfural (HMF) was identified only in strawberry tree honey, while methyl syringate and methyl salicylate were identified only in savory honey.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:853239
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: 2026-01-24
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Created on2025-01-24 07:52:35