|
|
Studying the authenticity of coffee of various geographical origins
Flegr, Šimon ; Pořízka, Jaromír (referee) ; Diviš, Pavel (advisor)
This diploma thesis researches coffee authenticity problematice, mainly focusing on the authenticity of geographic origin. In the theoretical part of this work, botanical classification is described as well as production technology and processes. The work also includes chemical composition of coffee, describing the major components and changes during production phases. It describes major production areas of the world, in terms of general description and brief history. Problematics with coffee fraud and its identification are also described. Theoretical part also includes general geological description of 17 studied coffee growing regions. Experimental part is devoted to trace amount analysis of selected elements and volatile compounds. The element analysis was conducted using mass spectrometry or optical emission spectrometry, volatile compounds were determined using gas chromatography combined with mass spectrometry detection. Results were statistically described and analyzed, resulting in several discrimination models based on geographic origin.
|
|
|
Sensory quality of French cheese Brie de Meaux in connection with chemical and microbial composition
Májková, Monika ; Němcová, Andrea (referee) ; Vítová, Eva (advisor)
This thesis deals with the assessment of the effect of storage of French Brie de Meaux (AOC) on its volatile (aromatic) compounds, free and bound fatty acids and microbial composition, in relation to its sensory quality. The theoretical part is devoted to cheeses with white mould on the surface. In the experimental part, the influence of temperature and storage time on the sensory quality and safety of cheese is assessed. In the storage experiment, the cheeses were stored for 21 days at 5 °C (one bulk, one vacuumed) and at 20 °C. The samples were evaluated by SPME-GC-MS for volatile (aromatic) compounds. Fatty acids were identified and quantified by GC-FID after conversion to methyl esters using BF3. RT-PCR method was used for microbial profile. Fifty-nine volatile compounds were identified in the samples and contribute to the flavour characteristics of the cheese. Among the fatty acids, palmitic, oleic, myristic and stearic acids were predominant. The microbial profile confirmed Micrococcus luteus as a contaminant in cheese stored at 20°C, while the other contaminants were not detected positively. From a sensory point of view, the standard cheese (analysed immediately after purchase) together with cheese stored at 5 °C in vacuum form for 21 days was the best performing cheese.
|
|
|
The usage of the "Ethanol as internal standard" method for the SPME-GC/FID analysis of volatile compounds in alcoholic products
Zavoralová, Lucie ; Korban, Anton (advisor) ; Sobotníková, Jana (referee)
This bachelor thesis dealt with the optimization of a method for the determination of 10 volatile compounds occurring as minor components in alcoholic products. The quantification was performed by the internal standard method, comparing the results using 1-pentanol and ethanol as classical and proposed internal standards, respectively. In the case of ethanol usage, better repeatability and accuracy of the results were expected as this method does not require any sample pre-treatment. The optimized measurement method was monitored for both internal standards, while following these parameters - repeatability, recovery, linearity and limits of detection and quantification. It was found out that, as expected, the method of the proposed ethanol internal standard gives more accurate results for the analysis of real alcoholic beverage samples. However, it did not outperform the classical internal standard method in all parameters. That one gave better results for repeatability and linearity for the set of calibration solutions measured, despite the fact that each sample had to be pre-treated. It was also found that samples with a high ethanol or other volatile content were not suitable for SPME analysis, because the fibre then loses its ability to sorb these substances in the same proportions and...
|
|
|
Development and metrological evaluation of gas chromatographic methods for quality and safety control of alcoholic products
Korban, Anton ; Čabala, Radomír (advisor) ; Kubinec, Róbert (referee) ; Maier, Vítězslav (referee)
Dissertation is dealing with the development of methods of quality control of alcoholic products, particularly, with quantification of volatile congeners. Previously suggested "Ethanol as internal standard (IS)" method was compared with existing analytical methods of internal and external standardisation. After satisfactory results the method was validated in one laboratory and then an inter-laboratory study which included nine laboratories from four countries was conducted. It was shown that the method usage on GC-FID is beneficial due to the absence of necessity of internal standard compound addition into tested sample, and absence of tedious sample alcohol by volume (ABV) or density measurements. The algorithm of the method usage on GC-MS instruments was also suggested and developed. It was found out that MS detector sensitivity should be reduced in order to register ethanol signal successfully. For this aim it was suggested to employ less abundant 47 m/z ions during ethanol elution. These ions correspond to non-fragmented ethanol molecules containing one heavy isotope, mainly 13 C. According to the obtained results the suggested methodology allowed employing the "Ethanol as IS" method on GC-MS instruments with metrological properties better or similar as for the traditional IS method. The...
|
|
|
Analysis of aromatic compounds in plasma treated onion
Krejsová, Lenka ; Kozáková, Zdenka (referee) ; Krčma, František (advisor)
This bachelor thesis deals with the analysis of fragrances in onions, which were exposed to plasma before planting. The adjustment was made to see if onion growth and yields would improve. The theoretical part deals with the quantitative and qualitative methods for the determination of volatile substances. It contains the principle and instrumentation of mass spectrometry as well as the tandem connection of gas chromatography with mass spectrometry. In the experimental part, a liquid sample was obtained by pressing. After 60 minutes, saturated vapors were analyzed by reactive ionization mass spectrometry (PTR-MS). Thanks to this analysis, the concentration of volatile substances was determined. Some samples were analyzed by gas chromatography with mass spectrometer as detector to identify the compounds, because PTR-MS does not allow distinguishing of isomers. Subsequently, the data were processed and evaluated. From the gathered obtained it is clear that the plasma treatment has an effect on the fragrances concentrations. After six months of storage, the presence of some volatile substances increased due to increased biological activity.
|
|
|
Determination of selected phenolic and volatile substances in tea and tea infusion
Stará, Kristýna ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
This diploma thesis deals with the determination of phenolic substances and volatile substances in teas and tea infusions. The work compares teas based on their production technology and country of origin. Phenolic substances were determined by LC / MS. Phenolic substances were divided into catechins and other substances. In methanol extracts, green teas contained higher concentrations of catechins than black teas. From the group of catechins, the highest concentration was found for epigallocatechin gallate in green tea, namely 7,96 mg / g. Black teas contained the most gallic acid of the studied teas. The highest content of gallic acid in black teas was set at 1,84 mg / g. Tea infusions were prepared according to the classic procedures typical for each type of tea. In the infusions, the concentrations of all substances were higher in black teas. Some substances such as gallocatechin gallate, quercetin, coumaric acid and kaempferol were not detected in the infusions of green tea. Volatiles were analyzed by HS-SPME-GC-MS. The aroma of the tea was characterized by the identification of volatile substances in tea leafs. The black teas were characterized by a rich floral and sweet aroma. The green teas were more of a fresh and grassy aroma. The substances linalool, linalyl anthranilate and -Terpinyl acetate were found in all teas.
|
|
|
Influence of storage on the microbial composition of French Saint-nectaire cheese
Šislerová, Lucie ; Mikulíková, Renata (referee) ; Brázda, Václav (advisor)
The aim of my work is the comparison of microbial composition between farmtype and dairytype of Saint-nectaire cheese and the influence of storage time and temperature on the development of microbial composition, content of fatty acids and aromatic substances. Selected microorganisms were identified by RT-PCR. In addition, Penicillium roqueforti and fuscoglaucum have been identified in the Saint-nectaire farm type compared to the dairy type. In both types of cheese, the highest amount of selected microorganisms was detected in fresh cheese. When stored at 20 °C, an increase over fresh cheese occurred in the following microorganisms: Streptococcus thermophilus, Lactobacillus bulgaricus, Cladosporium herbarum and Penicillium commune and camemberti, and the presence of contaminants and pathogens was noted. After one week of storage at 20 °C, they were Micrococcus luteus, Salmonella enterica and Staphylococcus aureus, and after another two weeks of storage, Listeria monocytogenes was identified. The fatty acid and volatile compounds were compared for five samples: fresh cheese, cheese stored in the refrigerator for one week and three weeks and cheese stored at 20 °C for one week and three weeks. The content of bound and free fatty acids was measured, both by GC-FID. The content of bound fatty acids was comparable in all measured samples. The highest content of free fatty acids was in the cheese after three weeks of storage at 20 °C. The most common fatty acid is palmitic acid. Volatiles were determined by HS-SPME-GC-MS. The most volatiles were identified in the cheese after three weeks at 20 °C and in the cheese after one week in the refrigerator. The most represented groups were alcohols, ketones and acids.
|
|
|
Sensory quality of French cheese Brie de Meaux in connection with chemical and microbial composition
Májková, Monika ; Němcová, Andrea (referee) ; Vítová, Eva (advisor)
This thesis deals with the assessment of the effect of storage of French Brie de Meaux (AOC) on its volatile (aromatic) compounds, free and bound fatty acids and microbial composition, in relation to its sensory quality. The theoretical part is devoted to cheeses with white mould on the surface. In the experimental part, the influence of temperature and storage time on the sensory quality and safety of cheese is assessed. In the storage experiment, the cheeses were stored for 21 days at 5 °C (one bulk, one vacuumed) and at 20 °C. The samples were evaluated by SPME-GC-MS for volatile (aromatic) compounds. Fatty acids were identified and quantified by GC-FID after conversion to methyl esters using BF3. RT-PCR method was used for microbial profile. Fifty-nine volatile compounds were identified in the samples and contribute to the flavour characteristics of the cheese. Among the fatty acids, palmitic, oleic, myristic and stearic acids were predominant. The microbial profile confirmed Micrococcus luteus as a contaminant in cheese stored at 20°C, while the other contaminants were not detected positively. From a sensory point of view, the standard cheese (analysed immediately after purchase) together with cheese stored at 5 °C in vacuum form for 21 days was the best performing cheese.
|
|
|
Quantitative composition changes of sex pheromone in Anastrepha fraterculus depending on age
Zyková, Kamila ; Kalinová, Blanka (advisor) ; Rezek, Jan (referee)
Males of South American fruit fly Anastrepha fraterculus form leks and release sex pheromone to attract females during the reproductive behavior. The aim of my diploma thesis was to collect samples of volatiles released by variously old males, subsequently to analyze and to determine the changes in the quantitative composition of the sex pheromone depending on age. The volatiles were trapped on adsorbent, eluted with hexane containing internal standard and analyzed by gas chromatography with mass detection. Males release twenty volatiles, including fourteen terpenes: α-pinene, camphene, -pinene, myrcene, Δ3-carene, limonene, (Z)--ocimene, (E)--ocimene, aromadendrene, trans-α-bergamotene, (Z)-β-farnesene, (Z,E)-α-farnesene, germacrene D, (E,E)-α-farnesene; one aldehyde: nonanal; two alcohols: (3Z)-non-3-en-1-ol, (3Z,6Z)-nona-3,6-dien-1-ol and three lactones: suspensolide, anastrephin a epianastrephin. From the list of named compounds there were proved antenal activity of six compounds in previous work, namely trans-α-bergamotene, (Z,E)-α-farnesene, (E,E)-α-farnesene, (3Z)-non-3-en-1-ol, (3Z,6Z)-nona-3,6-dien-1-ol and epianastrephin.
|
|
|
Analysis of flower scents Clusia blattophila
Mitrovský, Ondřej ; Kalinová, Blanka (advisor) ; Vaníčková, Lucie (referee)
South American plant Clusia blattophila, growing on Nouraghes of French Guiana, produces relatively large amounts of volatile substances in the fragrance of its flowers. C. blattophila is dioecious plant with different flowering time of monosex flowers Male flowers bloom for one night, while female flowers bloom two nights. The volatiles were adsorbed to the adsorbent and washed out with hexane with internal standard. Analysis was performed by two-dimensional gas chromatography with mass spectrometric detection. The aim of my thesis was to determine the qualitative and quantitative characteristics of flower scents of both sexes. I also studied, whether there are differences in production of the major fragrance component, acetoin, during the first night of blooming. The flower fragrance is complex blend of volatiles. In total, 43 different chemicals were identified. Among them were monoterpenes (α-pinene, camphene, β-pinene, myrcene, limonene, (E)-β-ocimene, camphor) sesquiterpenes (α-copaene, β-caryophyllene, cis-α-bergamotene, trans-α-bergamotene, aromadendrene, (E,E)-α-farnesene, δ-cadinene), aldehydes (1-pentanal, 1-hexanal, 1-octanal, n-decanal), also four ketones (acetoin and its dimer, 2,5-hexanedione, 6-methylhept-5-en-2-one), alcohol butane-2,3-diol, carboxylic acid 2-methylpropanoic,...
|
guest ::
