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master's thesis
Karakterizacija hlapljivih spojeva u ginu
diplomski rad
2021. urn:nbn:hr:167:543001
Mijoč, Domagoj
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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Mijoč, D. (2021). Karakterizacija hlapljivih spojeva u ginu : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:543001

Mijoč, Domagoj. "Karakterizacija hlapljivih spojeva u ginu : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2021. https://urn.nsk.hr/urn:nbn:hr:167:543001

Mijoč, Domagoj. "Karakterizacija hlapljivih spojeva u ginu : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2021. https://urn.nsk.hr/urn:nbn:hr:167:543001

Mijoč, D. (2021). 'Karakterizacija hlapljivih spojeva u ginu : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:167:543001

Mijoč D. Karakterizacija hlapljivih spojeva u ginu : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2021 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:167:543001

D. Mijoč, "Karakterizacija hlapljivih spojeva u ginu : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:167:543001

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Metadata
TitleKarakterizacija hlapljivih spojeva u ginu : diplomski rad
Title (english)Characterization of volatile compounds in gin : diploma thesis
AuthorDomagoj Mijoč
MentorZvonimir Marijanović (mentor)
Committee memberIvica Blažević (predsjednik povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2021-10-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Gin je jako, u pravilu bezbojno alkoholno piće dobiveno aromatiziranjem etilnog alkohola poljoprivrednog podrijetla bobicama borovice i drugim biljkama. Minimalni udio alkohola u ginu je 37,5% vol. Cilj ovog rada bio je utvrditi i usporediti profil hlapljivih spojeva četiri različita uzorka gina. Hlapljivi spojevi izolirani su mikroekstrakcijom vršnih para na čvrstoj fazi (HS-SPME), koristeći dva vlakna različite polarnosti, a identificirani vezanom tehnikom plinska kromatografija-spektrometrija masa (GC- MS). Identificirano je ukupno 37 hlapljivih spojeva iz skupina terpena, terpenoida, estera i fenilpropana. 14 spojeva je pronađeno u svim uzorcima, od kojih je 13 već prije identificirano u eteričnom ulju borovice (Juniperus communis). Etil-acetat koji je identificiran u svim uzorcima predstavlja sastavni dio destiliranih pića koji nastaje za vrijeme alkoholne fermentacije esterifikacijom etanola i octene kiseline. Razlike u aromatskim profilima uzoraka posljedica su različite recepture i proizvodnih procesa
Abstract (english)
Gin is a generally colourless spirit produced by flavouring ethyl alcohol of agricultural origin with juniper berries and other plant material. The minimum alcohol content in gin is 37.5% ABV (alcohol by volume). The aim of this study was to determine and compare the volatile compound profile of four different gin samples. The volatile compounds were isolated by headspace-solid phase microextraction (HS-SPME), using two fibers of different polarity, and identified by gas chromatography-mass spectrometry (GC- MS) technique. A total of 37 volatile compounds from the group of terpenes, terpenoids, esters and phenylpropanes were identified. 14 compounds were found in all samples, of which 13 had previously been identified in the essential oil of juniper berries (Juniperus communis). Ethyl acetate identified in all samples is commonly found in distilled spirits as a product formed during alcoholic fermentation by esterification of ethanol and acetic acid. Differences in the aromatic profiles of the samples are due to different recipes and production processes.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:543001
Study programmeTitle: Food technology - graduate - university
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjerka prehrambene tehnologije (magistar/magistra inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Embargo expiration date: 2022-05-11
Terms of useLicence In copyright icon
Created on2022-02-11 07:43:47