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Senzorické odlišnosti odrůdových vín
Ficová, Michaela
This bachelor thesis deals with Sensoric differnces of wine varieties and was written during the academic year 2014/2015 at the Deparment of Post-Harvest Technology of Horticultural Products at the Faculty of Horticulture at the Mendel University in Brno. The purpose of the thesis was to describe the organoleptic properties of wines and substances that cause them. The thesis was focused primarily on following varieties; Rhein Riesling, Chardonnay, Sauvignon, Pinot Noir and Cabernet Sauvignon. Further it evaluated the organoleptic data of the wines. These data describes the complete score, profile of the structure and mightiness and the profile of its aroma.
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Possibilities of using spices in the production of ham salami
Vershinina, Alina ; Szotkowski, Martin (referee) ; Mikulíková, Renata (advisor)
This bachelor's thesis focuses on the possibilities of using different spices, specifically cumin, nutmeg, allspice and marjoram, in the production of ham cuts. The aim of the work is to investigate the effect of these spices on the taste, aroma and other sensory properties of the ham cut and to assess their contribution to improving the overall quality of the product. The methodology includes the collection of samples of ham cut with various additions of spices, the performance of sensory analysis and chemical analysis for the identification and quantification of phenolic substances present in individual spices. Subsequently, the results will be evaluated and their significance for the production of ham cuts will be discussed. The results of this work could contribute to a better understanding of the use of spices in the production of meat products and provide data for the optimization of recipes and processes in the food industry.
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Influence of producing technology on flavour of Edam cheese
Urbanová, Andrea ; Buňka, František (referee) ; Vítová, Eva (advisor)
This work deals with the problem of flavour of Edam cheeses, i.e. natural hard cheese with low heat curd. The samples came from dairy MILTRA B s. r. o. Městečko Trnávka. A number of aroma active substances contribute to flavour of cheese. From the chemical point of view they are volatile compounds, including alcohols, aldehydes, ketones, fatty acids, esters, lactones, terpenes etc. Their content increases during ripening by influence of proteolytic and lipolytic changes and creates aroma, which is characteristic for type of cheese. The development of these components was monitored in chosen Edam cheese (30 % fat in dry matter) by headspace-SPME/GC method. The fiber CARTM/PDMS 85 µm was used for extraction of aroma compounds. The samples were taken from cheesemilk up to technologically ripe cheese. In total 30 aromatic compounds were identified, their content increased during ripening. The first increase was observed after pressing and then especially in second part of ripening. For comparison Edam cheese samples were also sensorially evaluated during ripening. The ordinal scale and profile tests were used for evaluation of organoleptic properties (appearance, texture, taste, aroma). The sensory quality was improved during ripening, but significant changes were not observed with regard to fine taste and smell of Edam cheese given by globally low content of aroma active compounds.
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Testing of sensory abilities of assessors - studying of taste sensitivity
Chytilová, Eliška ; Janoušková, Eva (referee) ; Vítová, Eva (advisor)
The aim of this diploma thesis is to study the sensitivity of one of the five human senses - taste. It deals with anatomy of taste sense, taste perception and it also describes which kinds of taste we are able to identify. Sensory analysis is focused on human senses and their practical use. Consequently, the requirements for sensory assessors, requirements for sensory laboratory, methods used in sensory analysis and summary of legislation in this area are described in this thesis. In order to perform qualified sensory assessment, the laboratory needs accreditation. On this account the requirements of Czech accreditation institute are mentioned here. Methods suitable for studying of taste sensitivity of sensory assessors are chosen and validated in experimental part. Standard operating procedures are elaborated for these chosen methods.
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Possibilities of using spices in the production of ham salami
Vershinina, Alina ; Szotkowski, Martin (referee) ; Mikulíková, Renata (advisor)
This bachelor's thesis focuses on the possibilities of using different spices, specifically cumin, nutmeg, allspice and marjoram, in the production of ham cuts. The aim of the work is to investigate the effect of these spices on the taste, aroma and other sensory properties of the ham cut and to assess their contribution to improving the overall quality of the product. The methodology includes the collection of samples of ham cut with various additions of spices, the performance of sensory analysis and chemical analysis for the identification and quantification of phenolic substances present in individual spices. Subsequently, the results will be evaluated and their significance for the production of ham cuts will be discussed. The results of this work could contribute to a better understanding of the use of spices in the production of meat products and provide data for the optimization of recipes and processes in the food industry.
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