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Comparison of aroma profile of selected types of sweets
Polochová, Petra ; Zemanová, Jana (referee) ; Vítová, Eva (advisor)
This diploma thesis focuses on identification of aroma active substances and sensory analysis in samples of non-chocolate sweets. For experimental part jelly candies were chosen as model samples. Specifically gummy bears with strawberry, lemon, apple and orange flavour were used. The theoretical part deals with the legislation and technology of manufacturing non-chocolate sweets, characterization of aroma compounds including those which could be allergenic. Furthermore this thesis describes a method of their determination using solid phase microextraction and gas chromatography with mass spectrometry. The end of the theoretical part is dedicated to methods of sensory analysis that were used. In the experimental part, the chosen method HS-SPME-GC-MS was used to identify volatile aroma active substances in selected samples of jelly sweets. The substances that are potentially allergenic were also quantified. For the evaluation of sensory quality scales, profile test and overall acceptability were used. The single samples differ in number and type of volatile compounds depending on producer and flavour. Altogether 119 compounds were identified including 12 allergenic.
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The content of aroma compounds in sweets
Polochová, Petra ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This bachelor thesis focuses on identification of aroma active substances in samples of non-chocolate sweets. The theoretical part deals with the legislation and technology of manufacturing non-chocolate sweets, characterization of aroma compounds including those which could be allergenic. Furthermore this thesis describes a method of their determination using solid phase microextraction and gas chromatography with mass spectrometry (SPME-GC-MS) is described. In the experimental part, the chosen method SPME-GC-MS method was used to identify volatile aroma active substances in selected samples of jelly sweets purchased in a conventional market. The substances that are potentially allergenic were also quantified. The single samples differ in number and type of volatile compounds depending on producer and flavour. Altogether 246 compounds were identified, of which 30 hydrocarbons, 66 alcohols, 7 ethers, 20 aldehydes, 24 ketones, 56 esters, 13 carboxylic acids, 3 phenols, 16 heterocyclic compounds, 6 lactones and 5 others (linalooloxide; methylsulphonylmethan; dimethylsulphoxide; 1,1-diisobuthoxy-isobutane and propanamide).
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Comparison of aroma profile of selected types of sweets
Polochová, Petra ; Zemanová, Jana (referee) ; Vítová, Eva (advisor)
This diploma thesis focuses on identification of aroma active substances and sensory analysis in samples of non-chocolate sweets. For experimental part jelly candies were chosen as model samples. Specifically gummy bears with strawberry, lemon, apple and orange flavour were used. The theoretical part deals with the legislation and technology of manufacturing non-chocolate sweets, characterization of aroma compounds including those which could be allergenic. Furthermore this thesis describes a method of their determination using solid phase microextraction and gas chromatography with mass spectrometry. The end of the theoretical part is dedicated to methods of sensory analysis that were used. In the experimental part, the chosen method HS-SPME-GC-MS was used to identify volatile aroma active substances in selected samples of jelly sweets. The substances that are potentially allergenic were also quantified. For the evaluation of sensory quality scales, profile test and overall acceptability were used. The single samples differ in number and type of volatile compounds depending on producer and flavour. Altogether 119 compounds were identified including 12 allergenic.
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The content of aroma compounds in sweets
Polochová, Petra ; Vespalcová, Milena (referee) ; Vítová, Eva (advisor)
This bachelor thesis focuses on identification of aroma active substances in samples of non-chocolate sweets. The theoretical part deals with the legislation and technology of manufacturing non-chocolate sweets, characterization of aroma compounds including those which could be allergenic. Furthermore this thesis describes a method of their determination using solid phase microextraction and gas chromatography with mass spectrometry (SPME-GC-MS) is described. In the experimental part, the chosen method SPME-GC-MS method was used to identify volatile aroma active substances in selected samples of jelly sweets purchased in a conventional market. The substances that are potentially allergenic were also quantified. The single samples differ in number and type of volatile compounds depending on producer and flavour. Altogether 246 compounds were identified, of which 30 hydrocarbons, 66 alcohols, 7 ethers, 20 aldehydes, 24 ketones, 56 esters, 13 carboxylic acids, 3 phenols, 16 heterocyclic compounds, 6 lactones and 5 others (linalooloxide; methylsulphonylmethan; dimethylsulphoxide; 1,1-diisobuthoxy-isobutane and propanamide).
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