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Application of herbal extract to non-chocolate jelly sweets
Phi, Lan Anh ; Diviš, Pavel (referee) ; Vítová, Eva (advisor)
This master’s thesis focuses on optimization of application of herbal extracts and powder into jelly sweets and comparing them to commercial products with a same flavour. Prepared and commercial samples were then characterized in terms of volatile substances, total phenolic content, antioxidant activity and sensory quality. Volatile compounds were determined by HS-SPME-GC-MS method, a verification of validation parameters (limit of detection and quantification, repeatability, reproducibility, retention time, retention index) was part of the thesis. The total phenolic content was determined by Folin-Cicalteu’s spectrophotometric method, antioxidant activity by TEAC method and sensory quality by sensory analysis. Optimal amount of extracts and powders were selected based on the sensory analysis. For the preparation of extracts and powders were used aromatic plants lemon balm (Melissa officinalis) and ginger (Zingiber officinale). Optimal amount of extract addition was the concentration 15 %, by the next sensory analysis was determined 1 % addition of the powder for both herbs. There were 32 volatile compounds identified in a model lemon balm jelly, which of 4 were allergens (linalool, Z and E isomer of citral, citronellol, Z and E isomer of geraniol). Total phenolic content in the sample was 755,5 ± 14,3 gGAE g–1 and antioxidant activity was determined on a value 2,73 ± 0,13 10–3 mmolTE g–1. Commercial lemon balm sample contained 54 aromatic compounds from which were 5 allergens – limonene, linalool, Z and E isomer of citral, citronellol, Z and E isomer of geraniol. Total phenolic content was 695,5 ± 9,8 gGAE g–1 and antioxidant activity was 2,67 ± 0,05 10–3 mmolTE g–1. There were 26 volatile compounds identified in the model ginger jelly, which of 4 were allergens (linalool, Z and E isomer of citral, citronellol, (Z)-geraniol). Total phenolic content in the sample was 511,0 ± 12,3 gGAE g–1 and antioxidant activity was determined on a value 1,87 ± 0,16 10–3 mmolTE g–1. The first commercial ginger sample contained 55 aromatic compounds and 4 of them were allergens (limonene, linalool, citronellol, (E)-geraniol). Total phenolic content in the sample was 224,3 ± 20,2 gGAE g–1 and antioxidant activity was determined on a value 0,95 ± 0,24 10–3 mmolTE g–1. The second commercial sample contained 32 volatile compounds, which of were 4 allergens – limonene, linalool, Z and E isomer of citral and (E)-geraniol. Total phenolic content was 569,9 ± 23,2 gGAE g–1 and antioxidant activity of the sample was 3,48 ± 0,08 10–3 mmolTE g–1. In terms of sensory properties, the prepared samples which had balanced sweet and sour taste with pleasurable optimal herbal taste, were preferred by evaluators.
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Comparison of aroma profile of sweets
Phi, Lan Anh ; Ďubašáková, Mária (referee) ; Vítová, Eva (advisor)
This bachelor thesis is focused on comparing aromatic profile of gummy sweets from three different manufacturers. Sensory quality was monitored at the same time with a focus on flavour. The theoretical part deals with the manufacturing of non-chocolate sweets and aroma active compounds including potential allergens. Furthermore, analytical method for their determination is described. The end is dedicated to sensory methods that were used. In the experimental part, volatile compounds in selected samples of sweets, purchased in the market, were identified and semiquantified by HS-SPME-GC-MS method. For the evaluation of sensory quality, the graphic scales and profile test, were used. In total 134 volatile (aroma) compounds were detected in samples, including seven considered as allergenic (limonene, linalool, citronellol, benzyl alcohol, geraniol, eugenol, hexyl cinnamal). The difference in the number and amount of aroma active compounds as well as sensory properties was dependent on ingredients and manufacturers.
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Application of herbal extract to non-chocolate jelly sweets
Phi, Lan Anh ; Diviš, Pavel (referee) ; Vítová, Eva (advisor)
This master’s thesis focuses on optimization of application of herbal extracts and powder into jelly sweets and comparing them to commercial products with a same flavour. Prepared and commercial samples were then characterized in terms of volatile substances, total phenolic content, antioxidant activity and sensory quality. Volatile compounds were determined by HS-SPME-GC-MS method, a verification of validation parameters (limit of detection and quantification, repeatability, reproducibility, retention time, retention index) was part of the thesis. The total phenolic content was determined by Folin-Cicalteu’s spectrophotometric method, antioxidant activity by TEAC method and sensory quality by sensory analysis. Optimal amount of extracts and powders were selected based on the sensory analysis. For the preparation of extracts and powders were used aromatic plants lemon balm (Melissa officinalis) and ginger (Zingiber officinale). Optimal amount of extract addition was the concentration 15 %, by the next sensory analysis was determined 1 % addition of the powder for both herbs. There were 32 volatile compounds identified in a model lemon balm jelly, which of 4 were allergens (linalool, Z and E isomer of citral, citronellol, Z and E isomer of geraniol). Total phenolic content in the sample was 755,5 ± 14,3 gGAE g–1 and antioxidant activity was determined on a value 2,73 ± 0,13 10–3 mmolTE g–1. Commercial lemon balm sample contained 54 aromatic compounds from which were 5 allergens – limonene, linalool, Z and E isomer of citral, citronellol, Z and E isomer of geraniol. Total phenolic content was 695,5 ± 9,8 gGAE g–1 and antioxidant activity was 2,67 ± 0,05 10–3 mmolTE g–1. There were 26 volatile compounds identified in the model ginger jelly, which of 4 were allergens (linalool, Z and E isomer of citral, citronellol, (Z)-geraniol). Total phenolic content in the sample was 511,0 ± 12,3 gGAE g–1 and antioxidant activity was determined on a value 1,87 ± 0,16 10–3 mmolTE g–1. The first commercial ginger sample contained 55 aromatic compounds and 4 of them were allergens (limonene, linalool, citronellol, (E)-geraniol). Total phenolic content in the sample was 224,3 ± 20,2 gGAE g–1 and antioxidant activity was determined on a value 0,95 ± 0,24 10–3 mmolTE g–1. The second commercial sample contained 32 volatile compounds, which of were 4 allergens – limonene, linalool, Z and E isomer of citral and (E)-geraniol. Total phenolic content was 569,9 ± 23,2 gGAE g–1 and antioxidant activity of the sample was 3,48 ± 0,08 10–3 mmolTE g–1. In terms of sensory properties, the prepared samples which had balanced sweet and sour taste with pleasurable optimal herbal taste, were preferred by evaluators.
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Comparison of aroma profile of sweets
Phi, Lan Anh ; Ďubašáková, Mária (referee) ; Vítová, Eva (advisor)
This bachelor thesis is focused on comparing aromatic profile of gummy sweets from three different manufacturers. Sensory quality was monitored at the same time with a focus on flavour. The theoretical part deals with the manufacturing of non-chocolate sweets and aroma active compounds including potential allergens. Furthermore, analytical method for their determination is described. The end is dedicated to sensory methods that were used. In the experimental part, volatile compounds in selected samples of sweets, purchased in the market, were identified and semiquantified by HS-SPME-GC-MS method. For the evaluation of sensory quality, the graphic scales and profile test, were used. In total 134 volatile (aroma) compounds were detected in samples, including seven considered as allergenic (limonene, linalool, citronellol, benzyl alcohol, geraniol, eugenol, hexyl cinnamal). The difference in the number and amount of aroma active compounds as well as sensory properties was dependent on ingredients and manufacturers.
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