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master's thesis
Usporedna ispitivanja hlapljivih spojeva rakije travarice
diplomski rad
Split: University of Split, Faculty of Chemistry and Technology, 2020. urn:nbn:hr:167:465603
Pavlović, Željana
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Cite this document

Pavlović, Ž. (2020). Usporedna ispitivanja hlapljivih spojeva rakije travarice : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:465603

Pavlović, Željana. "Usporedna ispitivanja hlapljivih spojeva rakije travarice : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2020. https://urn.nsk.hr/urn:nbn:hr:167:465603

Pavlović, Željana. "Usporedna ispitivanja hlapljivih spojeva rakije travarice : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2020. https://urn.nsk.hr/urn:nbn:hr:167:465603

Pavlović, Ž. (2020). 'Usporedna ispitivanja hlapljivih spojeva rakije travarice : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:167:465603

Pavlović Ž. Usporedna ispitivanja hlapljivih spojeva rakije travarice : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2020 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:167:465603

Ž. Pavlović, "Usporedna ispitivanja hlapljivih spojeva rakije travarice : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:167:465603

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Metadata
TitleUsporedna ispitivanja hlapljivih spojeva rakije travarice : diplomski rad
Title (english)Comparative study of volatile compounds of brandy Travarica : diploma thesis
AuthorŽeljana Pavlović
MentorMladenka Šarolić (mentor)
Committee memberAni Radonić (predsjednik povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
Committee memberMladenka Šarolić (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2020-10-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Travarica je jako alkoholno piće koje se tradicionalno proizvodi u južnim dijelovima Hrvatske. Travarice su specijalne rakije, aromatizirane biljnim ekstraktima. Za proizvodnju travarice najčešće se koriste rakije od grožđa, različiti macerati, perkolati, infuzi i drugi oblici ekstrakata ljekovitih biljaka. Biološki aktivni spojevi ljekovitog i aromatičnog bilja su eterična ulja, flavonoidi, tanini, saponini, sluzi i gorke tvari koje se ekstrahiraju u alkoholnu bazu pri sobnoj temperaturi. Uglavnom se kao alkoholna baza koristi rakija komovica. Cilj rada bio je usporedititi aromatski profil četiri različita uzorka travarica. Hlapljivi spojevi izolirani su pomoću mikroekstrakcije vršnih para na krutoj fazi (HS-SPME) i analizirani vezanim sustavom plinska kromatografija-masena spektrometrija (GC- MS). Usporedbom dobivenih rezultata utvrđen je različiti aromatski profil uzoraka. Dominantni spoj identificiran u svim uzorcima je etil-dekanoat. Uzorak rakije proizvođača "Vinoplod", pokazao je kompleksniji sastav u odnosu na ostale ispitane uzorke.
Abstract (english)
Herbal brandy Travarica is a strong alcoholic beverage which is traditionally produced in southern parts of Croatia. Herbal brandies are special brandies, flavored with plant extracts. Grape brandies, various macerates, percolates, infusions and other forms of herbal extracts are most often used for the production of herbal brandies. Biologically active compounds of medicinal and aromatic herbs are essential oils, flavonoids, tannins, saponins, slippery secretion and bitter matters which are extracted into alcoholic base on ambient temperature. Komovica brandy is mostly used as an alcoholic base. The goal of this work was to compare aromatic profile od four different herbal brandy specimens. The volatile compounds were isolated by headspace solid-phase microextraction (HS-SPME) and analyzed by gas chromatography-mass spectrometry (GC-MS). When comparing the obtained results, a different aromatic profile of specimens was found. Dominant compound identified in all the specimens is ethyl decanoate. The sample of brandy, produced by "Vinoplod" showed a more complex composition in relation to other tested samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:465603
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 conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of chemistry and technology
Created on2020-11-12 10:25:33