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The effect of the dehydration method on the profile of volatile substances of selected fruits
Prystupa, Anna ; Trenzová, Kristina (referee) ; Vítová, Eva (advisor)
This bachelor's thesis focuses on the identification and quantification of volatile compounds in samples of selected tropical fruits, namely banana, kiwi, mango, pineapple, and pitahaya. The theoretical part provides a detailed description of the lyophilization method as a food preservation technique, its principles, and its applications in the food industry. The principles of conventional drying methods are also explained, along with a brief introduction to various types of drying equipment. Additionally, the characteristics of each tropical fruit species, including their chemical and aromatic composition, are presented. Lastly, the principle and instrumentation of solid-phase microextraction and gas chromatography-mass spectrometry are explained. The experimental part of the thesis focuses on the identification and quantification of volatile compounds in samples of fresh, lyophilized, and dried fruit. The results indicate that the chosen methods of preservation have varying effects on the profile of volatile compounds in different tropical fruit species. Losses of compounds or the formation of new compounds may occur, which lays the foundation for further research in this area.
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