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Assessment of aroma active compounds in cultivars of apples
Mahdalová, Martina ; Trachtová, Štěpánka (referee) ; Vítová, Eva (advisor)
The aim of this master‘s thesis was to determine the aroma active compounds and monitor the sensory quality of apples. The theoretical part deals with the description, composition and properties of apples, information about the aroma compounds, their determination and possibilities for sensory evaluation of apples is also given. The gas chromatography method combined with the solid-phase microextraction, utilized for the specification of aroma compounds, is described. In the experimental part, the SPME-GC-FID method was applied on selected cultivars of apples specially cultivated against apple scab (Venturia inaequalis), i.e. 24 genotypes and Golden Delicious as the control variety. In total 60 various aroma compounds were identified, 22 alcohols, 12 aldehydes, 11 ketones, 10 esters and 5 organic acids. The number and concentration of compounds identified differed according to the cultivars. Sensory analysis was performed using category ordinal scales and the profile test.
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Assessment of aroma active compounds in cultivars of apples
Mahdalová, Martina ; Trachtová, Štěpánka (referee) ; Vítová, Eva (advisor)
The aim of this master‘s thesis was to determine the aroma active compounds and monitor the sensory quality of apples. The theoretical part deals with the description, composition and properties of apples, information about the aroma compounds, their determination and possibilities for sensory evaluation of apples is also given. The gas chromatography method combined with the solid-phase microextraction, utilized for the specification of aroma compounds, is described. In the experimental part, the SPME-GC-FID method was applied on selected cultivars of apples specially cultivated against apple scab (Venturia inaequalis), i.e. 24 genotypes and Golden Delicious as the control variety. In total 60 various aroma compounds were identified, 22 alcohols, 12 aldehydes, 11 ketones, 10 esters and 5 organic acids. The number and concentration of compounds identified differed according to the cultivars. Sensory analysis was performed using category ordinal scales and the profile test.
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