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Sensory quality of chosen types of beer
Lišková, Michaela ; Divišová, Radka (referee) ; Vítová, Eva (advisor)
This bachelor thesis deals with the sensory guality of chosen types of beer. The teoretical part was focused on the production of malt and beer and raw materials needed and also an introduction to sensory analysis was described. The experimental part was focused on evaluation itself. Nineteen untrained assesors were invited for sensory evaluation, who evaluated five selected beer kinds using the preprepared form. Unstructured graphic scale with a verbal description of anchor points was used to evaluate the appearance and color, taste and odour, fullness, bite, foaming, bitterness and any off-taste or off-odour of each sample. Five-point category ordinal scale was used for assessment of the overal acceptability of the samples. Results of the analysis were then evaluated graphically and statistically.
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Evaluation of the sensory quality of bread
Mahdalová, Martina ; Vránová, Dana (referee) ; Vítová, Eva (advisor)
This work deals with the evaluation of sensory quality of selected samples of bread. The samples of bread were bought in TESCO Stores a. s. ČR in Brno. Totally five samples were evaluated, two of them were rye-wheat and three of them were wheat-rye. All products were packaged and sliced. Purchased samples were subjected to sensory evaluation by the ranking test and scale tests. The assessors judged three main organoleptic properties of bread – taste, odour (aroma) and texture. The results were written down in the questionnaires and consequently graphically and statistically evaluated. The assessors which took part in sensory analysis were chosen from students of Faculty of chemistry BUT.
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Alcohol-free beers with herbal extracts
Vyskočilová, Terezie ; Lichnová, Andrea (referee) ; Márová, Ivana (advisor)
This bachelor thesis deals with alcohol-free beers and herbal extracts, which are the beers flavoured with. In the theoretical part the methods of non-alcoholic beer production and the representation of the active ingredients in herbs are described. A total of 7 herbal extracts were prepared and added into 3 non-alcoholic Czech beers. Each variant was examined in order to detect changes of the content of active substances before and after the addition of the herbal extract. The content of polyphenols, flavonoids, bitter substances and iso-bitter acids as well as antioxidant activity were analyzed spectrophotometrically. Using HPLC/UV-VIS analysis a content of catechins was assayed. The two selected flavours were encapsulated into liposome; the particles were tested of size and stability. Sensory analysis of all herbal extracts including the encapsulated ones was performed to determine the response of consumers and flavour preferences.
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Cereal raw materials, products and their significance
Hamrlová, Romana ; Divišová, Radka (referee) ; Omelková, Jiřina (advisor)
This bachelor thesis deals with cereal raw materials, products and their significance. The dominant theme of work is a breakfast cereals. The theoretical part focuses on the characterization of a cereal grains, a cereal chemistry and nutritional value. A breakfast cereals are also defined in this part as well as major cereals raw materials for their production, production technology and cereal products. At the end of this section the laboratory methods for evaluation of cereal products and raw material are described. The practical part describes the operating laboratory control of cereal and related materials. This section also includes a titrimetric determination of peroxide number, which provides rancid fats used in the manufacture of cereal products. The practical part also contains the sensory analysis of cereal products - concretely mu¨sli. There is also evaluation of the attached questionnaire about breakfast cereals and sensory evaluation of the quality of three products of various producers.
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Viscosity and acidity of selected type of natural yoghur
BÁRTOVÁ, Zuzana
The aim of the thesis was to evaluate the acidity and viscosity of natural yoghurt depending on the different addition of skimmed milk powder and using of the methods of sensory analysis to evaluate the perception of these properties by young consumers. Part of this work was to analyse acidity and viscozity in selected kinds of natural yoghurts purchased in the market network of the Czech Republic (CR). The literature search mentions basic characteristic of yoghurts and their classification, acidity and rheological properities of yoghurts including the factors, which affect them and sensory analysis. In the experimental part of the study the acidity value, total solids and viscosity measurements were detected by physico-chemical analyses of samples of natural yoghurts. At samples of yoghurts with different content of skimmed milk powder the sensory evaluation was also subjected and the graphs of sensory profile were compiled. The observed results showed, that from the samples of yoghurts made in the laboratory was the most satisfactory sample containing 10 % of skimmed milk powder. At samples purchased in the market network of CR were detected very low leveles of titratable acidity.
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Use of sweeteners in soft drinks and their effect on the sensory quality
ČIHÁKOVÁ, Tereza
The subject of this thesis was to evaluate the use of sweeteners in a selected group of soft drinks in terms of influencing sensory quality. Using selected methods of sensory analysis were five kinds of non-alcoholic drinks evaluated - four orange lemonades and one mandarin, which contained different composition of sweeteners. Three out of five samples were suitable for diabetics, because they only contained synthetic alternative sweeteners, one sample contained fructose-glucose syrup and the last sample contained sucrose. Individual samples were assessed by evaluators divided into three groups according to age. First group were evaluators at the age of 11-14, pupils from primary school Kosova Hora, second group - students of University of South Bohemia and the last group were evaluators above 40. The aim of this thesis was to lead to different results in different groups, depending on the attitudes and habits. There were big differences recorded among studied samples. It is interesting that neither group had failed to identify the best sample E, which is only sucrose. The top rated samples were sample A containing aspartame and acesulfame K, and the sample D with fructose-glucose syrup. The worst samples were clearly identified samples B and C, containing three and four kinds of synthetic sweeteners. Last but not least the paper includes a questionnaire for consumers, whose aim was to find out what influences the respondents while buying soft drinks and what is their attitude towards subsitute sweeteners.
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Olfaktorická interakce člověka a dřeva
Shorná, Radka
Theoretical part of this thesis, deals with issues of odor substances found in the interior environment with special focus on solid wood odors and their relationship with VOCs. Although there is no direct impact of odors on human health, they can severely affect physical and mental well-being of the individual and lead to secondary complications and accidents. Subjective evaluation of odor perception is one of the factors that can be decisive when choosing furnishing elements. It is assumed that the human and wood olfactoric interaction could play an important role in marketing strategies of furniture manufacturers and distributors. Therefore, there was also practical part to this project, which deals with subjective odor evaluation of solid wood samples using sensory analysis. Then evaluation of short questionnaires. The obtained data were used to finalize results applicable in practice and useful for further olfactory research. Final part of this thesis deals with possible practical applications of those results, different means of aromatisation and their concrete rendering.
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Význam technických norem pro senzorické hodnocení
Hradílková, Blanka
This bachelor thesis with the topic "The Importance of Technical Standards for Sensory Analysis" has been written in the years of 2013/2014 at the Department of Post-Harvest Technology of Horticultural Products at the Faculty of Horticulture at the Mendel University in Brno. The main purpose of this thesis is to establish a list of technical standards important for sensory analysis, divide them based on their main focus and describe their goals. Moreover, it is the aim of this thesis to also compare and characterize the chosen standardized methods of sensory analysis. The following pages include information about how sensory analysis can be used to evaluate the results of both national and international competitions in several food commodities such as vine, beer, meat, bread and jam. These competitions support the development of high quality food companies as well as their products and enable them to reach higher competitiveness in their markets.
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Využití ovoce a zeleniny pro výrobu kalných šťáv
Badinková, Lenka
Bachelor's thesis "Use of fruit and vegetables for turbid juice production" was written in 2013/2014 on Department of post harvest technologies of horticultural products on Horticultural faculty of Mendel University in Brno. Literary section provides an overview of the importance of fruits, vegetables and juices made from them in nutrition, which focuses on the substance composition and distribution of fruits and vegetables, technological processes for the production of murky juices and methods of juices preservation. In the experimental part were described procedures for processing fruits and vegetables for the production of murky juices. The resultant juices were laboratory and sensory evaluated. Furthermore, an assessment range of murky juices were evaluated in the three market companies.
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Vliv vybraných kyselin na senzorické vnímání kyselosti
Kulichová, Jana
This thesis was prepared at the Institute of Post-Harvest Technologies of Horticulture at the Faculty of Horticulture of the Mendel University in Brno in years 2013/2014. It focuses on the physiological and anatomical descriptions of sensory organs with emphasis on the physiology of taste perception and on methods which are used for sensory analysis of foodstuffs. A section of the thesis speaks about selected organic acids (citric, lactic, tartaric and malic) which were used in it's experimental part. The practical part of the thesis is aimed at researching the influence of various acids on perception of the intensity of acidic taste, by applying the following methods of sensory analysis -- pair test, the graphic scale evaluation method and sequential test. Also the synergetic and antagonistic relations between citric acid, tannin, saccharose and sodium chloride were examined in one of the experiments.
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