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Characteristics of Moravian wines of the Pálava variety
Horáková, Lenka ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with the chemical characterization of Palava wines from the Moravian region and the possibility of using chemical analysis of wines to verify the geographical origin of the Palava variety. The theoretical part of the bachelor thesis describes the wine-growing areas in the Czech Republic and the origin of the Palava variety. The theoretical part discusses the chemical composition of wine and the issue of wine adulteration and methods used to check the authenticity of wines. The experimental part of the bachelor thesis is focused on elementary analyses, analyses of selected phenolic compounds, organic acids, total phenolic compounds and antioxidant activity of wines. The measured data were evaluated using statistical analysis techniques. Analysis of variance, principal component analysis and discriminant analysis were used. The results of this work showed that with the help of chemical analyzes and statistical techniques it was not possible to distinguish samples of Pálava wines according to individual Moravian subregions. However, this study proved that the wines of the Pálava variety have a characteristic chemical composition and it can be distinguished on the basis of chemical analysis from other white wines from the wine-growing region of Moravia.
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Study of the authenticity of spices and condiments
Štursa, Václav ; Golian, Jozef (referee) ; Urík, Martin (referee) ; Diviš, Pavel (advisor)
This disertation deals with geographical authentification of different types of spices and spice preparations. Investigated spice species were garlic (Allium sativum), ground pepper (Capsicum anuum), and dried carrot (Daucus carota). Theoretical part of the disertation describes main qualitative parameters of the examined species and production technology, means of food adulteration and statistic methods used in chemometrics. The aim of this dissertation was to verify the hypothesis whether it is possible to use targeted analytical techniques commonly used in quality control of spices and condiments, and statistical processing of measured data to distinguish samples of spices and condiments of different geographical origin. The use of non-targeted analysis was also investigated. Samples of garlic and ground pepper were used for targeted analysis. The examined parameters were dry matter and moisture of the sample, ash content, total phenolic content according to Folin-Ciocaulteu, carbohydrate content, alliin concentration, total nitrogen content, total color pigment (ASTA), pH of aqueous extract, total fat content, and concentration of selected elements (Ca, Cu, Fe, K, Mn, Mg, Na, P, Zn). The instrumental techniques used were molecular absorption spectrometry, inductively coupled plasma optical emission spectrometry and high performance liquid chromatography. The obtained data were statistically processed by analysis of variance (ANOVA) and principal component analysis (PCA). Using statistical analysis significant differences between samples that came from more distant areas were found. However, samples from closer areas could not be distinguished. The researched hypothesis could not be unequivocally confirmed or refuted. Metabolic fingerprint of carrot samples was determined using non-targeted analysis. Metabolic analysis was performed using the tandem LC-TOF-MS technique. The data were processed by recursive peak extraction (BRE) and subsequently uvaluated with PCA. The samples were divided into clusters according to their origin. Targeted and non-targeted techniques have great potential in verifying the geographical authenticity of different types of spices. However, the main condition is consistent and sufficient sampling, guaranteed information on the origin of the sample and obtaining a sufficient amount of input data for statistical analysis.
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Analytical methods for verifying the authenticity of the wine
Flegr, Šimon ; Štursa, Václav (referee) ; Diviš, Pavel (advisor)
This bachelor’s thesis deals with the authenticity of wine, focusing on the authenticity of geographic origin. The theoretical part of this work summarises the main components of wine and their changes during the production proces. Control techniques are introduced, including the ones used by the goverment’s control bureau (SZPI) and other documented methods. Areas recognised for growing wine are described, including the Morava area in Czechia and its imminent adjacent areas in Austria and Slovakia. Experimental part deals with the trace amount analysis of selected elements and phenolic compounds. The element analysis was conducted using mass spectrometry and optical emission spectrometry, whilst the phenolic compounds were separated using high-pressure liquid chromatography with spectrophotometric detection. The results were analysed using discrimination analysis to separate groups with different areas of origin, with the aid of data from former research.
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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.
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Study of the authenticity of spices and condiments
Štursa, Václav ; Golian, Jozef (referee) ; Urík, Martin (referee) ; Diviš, Pavel (advisor)
This disertation deals with geographical authentification of different types of spices and spice preparations. Investigated spice species were garlic (Allium sativum), ground pepper (Capsicum anuum), and dried carrot (Daucus carota). Theoretical part of the disertation describes main qualitative parameters of the examined species and production technology, means of food adulteration and statistic methods used in chemometrics. The aim of this dissertation was to verify the hypothesis whether it is possible to use targeted analytical techniques commonly used in quality control of spices and condiments, and statistical processing of measured data to distinguish samples of spices and condiments of different geographical origin. The use of non-targeted analysis was also investigated. Samples of garlic and ground pepper were used for targeted analysis. The examined parameters were dry matter and moisture of the sample, ash content, total phenolic content according to Folin-Ciocaulteu, carbohydrate content, alliin concentration, total nitrogen content, total color pigment (ASTA), pH of aqueous extract, total fat content, and concentration of selected elements (Ca, Cu, Fe, K, Mn, Mg, Na, P, Zn). The instrumental techniques used were molecular absorption spectrometry, inductively coupled plasma optical emission spectrometry and high performance liquid chromatography. The obtained data were statistically processed by analysis of variance (ANOVA) and principal component analysis (PCA). Using statistical analysis significant differences between samples that came from more distant areas were found. However, samples from closer areas could not be distinguished. The researched hypothesis could not be unequivocally confirmed or refuted. Metabolic fingerprint of carrot samples was determined using non-targeted analysis. Metabolic analysis was performed using the tandem LC-TOF-MS technique. The data were processed by recursive peak extraction (BRE) and subsequently uvaluated with PCA. The samples were divided into clusters according to their origin. Targeted and non-targeted techniques have great potential in verifying the geographical authenticity of different types of spices. However, the main condition is consistent and sufficient sampling, guaranteed information on the origin of the sample and obtaining a sufficient amount of input data for statistical analysis.
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Characteristics of Moravian wines of the Pálava variety
Horáková, Lenka ; Divišová, Radka (referee) ; Diviš, Pavel (advisor)
This bachelor thesis deals with the chemical characterization of Palava wines from the Moravian region and the possibility of using chemical analysis of wines to verify the geographical origin of the Palava variety. The theoretical part of the bachelor thesis describes the wine-growing areas in the Czech Republic and the origin of the Palava variety. The theoretical part discusses the chemical composition of wine and the issue of wine adulteration and methods used to check the authenticity of wines. The experimental part of the bachelor thesis is focused on elementary analyses, analyses of selected phenolic compounds, organic acids, total phenolic compounds and antioxidant activity of wines. The measured data were evaluated using statistical analysis techniques. Analysis of variance, principal component analysis and discriminant analysis were used. The results of this work showed that with the help of chemical analyzes and statistical techniques it was not possible to distinguish samples of Pálava wines according to individual Moravian subregions. However, this study proved that the wines of the Pálava variety have a characteristic chemical composition and it can be distinguished on the basis of chemical analysis from other white wines from the wine-growing region of Moravia.
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|
|
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.
|
|
|
Analytical methods for verifying the authenticity of the wine
Flegr, Šimon ; Štursa, Václav (referee) ; Diviš, Pavel (advisor)
This bachelor’s thesis deals with the authenticity of wine, focusing on the authenticity of geographic origin. The theoretical part of this work summarises the main components of wine and their changes during the production proces. Control techniques are introduced, including the ones used by the goverment’s control bureau (SZPI) and other documented methods. Areas recognised for growing wine are described, including the Morava area in Czechia and its imminent adjacent areas in Austria and Slovakia. Experimental part deals with the trace amount analysis of selected elements and phenolic compounds. The element analysis was conducted using mass spectrometry and optical emission spectrometry, whilst the phenolic compounds were separated using high-pressure liquid chromatography with spectrophotometric detection. The results were analysed using discrimination analysis to separate groups with different areas of origin, with the aid of data from former research.
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