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Chemical and sensory analysis of fruit juice from selected cultivars of European elder
Ješková, Kristýna ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
The aim of this thesis is the chemical and sensory analysis of the juice from fruits of cultivated varieties of elderberry (Sambucus nigra L.). In the theoretical part botanical description of elderberry including its distribution and places of existence are given. There are also mentioned medical effects and collection of various parts of the elderberry as well as breeding certain species and methods evaluating sensory features of the juice samples prepared from the cultivated varieties of elderberry. In the experimental part some chemical parameters (yield, soluble dry matter content, relative density, pH, titratable acidity, formol number, reducing saccharides) in the juice of berries of eighteen cultivated varieties of elderberry were determined. In fifteen cultivated varieties was made sensory evaluation using profile test and scale. The aim of the evaluators in the evaluation using scale was to evaluate the taste, smell, sensory quality and preferences according to seven point cathegorical hedonic scale. In the profile test, five point scale was used to evaluate the intensity of chosen flavours: acidic, sweet, bitter and others. Overall impression of the sensory evaluation was rather not positive. In majority of the samples the taste and smell were evaluated as good or satisfactory and their general acceptability, too. The juice from the wild elderberry was estimated as worse than in other samples, its taste, smell and overall acceptability were unsatisfactory. In majority of the cultivated varieties were the taste and smell estimated as unsatisfactory as well as their general acceptability.
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Chemical and sensory analysis of fruit juice from selected cultivars of European elder
Ješková, Kristýna ; Vespalcová, Milena (referee) ; Hrstka, Miroslav (advisor)
The aim of this thesis is the chemical and sensory analysis of the juice from fruits of cultivated varieties of elderberry (Sambucus nigra L.). In the theoretical part botanical description of elderberry including its distribution and places of existence are given. There are also mentioned medical effects and collection of various parts of the elderberry as well as breeding certain species and methods evaluating sensory features of the juice samples prepared from the cultivated varieties of elderberry. In the experimental part some chemical parameters (yield, soluble dry matter content, relative density, pH, titratable acidity, formol number, reducing saccharides) in the juice of berries of eighteen cultivated varieties of elderberry were determined. In fifteen cultivated varieties was made sensory evaluation using profile test and scale. The aim of the evaluators in the evaluation using scale was to evaluate the taste, smell, sensory quality and preferences according to seven point cathegorical hedonic scale. In the profile test, five point scale was used to evaluate the intensity of chosen flavours: acidic, sweet, bitter and others. Overall impression of the sensory evaluation was rather not positive. In majority of the samples the taste and smell were evaluated as good or satisfactory and their general acceptability, too. The juice from the wild elderberry was estimated as worse than in other samples, its taste, smell and overall acceptability were unsatisfactory. In majority of the cultivated varieties were the taste and smell estimated as unsatisfactory as well as their general acceptability.
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