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Assessment of aroma active compounds in unconventional fruit types
Melikantová, Marcela ; Pšenáková, Ivana (referee) ; Vítová, Eva (advisor)
The aim of this bachelor thesis is the assessment of aroma active compounds in unconventional fruit types, sea buckthorn (Hippopha rhamnoides L.) was chosen as a model sample. The first part is focused on the description of these plants, their chemical composition and use. The experimental part is focused on identification and quantification of aroma compounds in chosen cultivars of sea buckthorn using SPME-GC-FID method. In total, eleven cultivars were analysed. The cultivar Krasna was found as having the most aromatical profile (the highest content of aroma compounds identified). Ethanol, 3-hydroxy-2-butanone, ethanal, butyl acetate and acetic acid were the most often occuring compounds.
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Aroma profile of cheese analogues
Součková, Šárka ; Pšenáková, Ivana (referee) ; Vítová, Eva (advisor)
This Bachelor’s thesis deals with the issue of processed cheese analogues. It will explain what they are, their chemical composition and properties. The aim is to examine a number of cheese analogue samples with added various types of vegetable fats and identify and quantify the volatile aroma active substances present. Aroma compounds were isolated from samples using the Solid Phase Microextraction (SPME), a fiber with polar stationary phase (CARTM/PDMS) was used and the captured substances were then determined by gas chromatography. The evaluated cheese analogues varied in the type of the contained fat. In total 27 aroma active compounds in different amounts were identified. Cheese analogue with sunflower oil contained the most compounds (24) and the smallest number of aroma substances (16) has been detected in the cheese analogue with coconut fat. The highest concentration of aromatic compounds was found in the analogue with coconut fat and lowest in the cheese analogue with palm fat. Ethanol occurred in all types of analogues in the largest concentration. In conclusion it can be argued that the various analogues varied in the type and the amount of aromatic compounds, depending on the type of fat used.
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Influence of aroma active compounds on flavour of fermented dairy products
Tvrdková, Denisa ; Pšenáková, Ivana (referee) ; Vítová, Eva (advisor)
The theme of this thesis is to determine the aroma active compounds in fermented dairy products. These substances significantly influence the palatability of these dairy products. Five kinds of dairy products were analyzed. Two types of creamy yogurts, and three types of yoghurt milks were produced at the dairy Ekomilk Ltd. in Frydek - Mistek and four types of acidified milk, five kinds of creamy yogurts, two kefir milks and two clabbered milks come from production of the company Kunin, Inc. Ostrava - Martinov. The SPME extraction method was used for the determination of aromatics, subsequent analysis was performed using gas chromatography. Compounds contained in fermented milk products were identified and quantified on the basis of the measured standards. Total 39 compounds, including 16 alcohols, 7 acids, 6 aldehydes, 6 ketones and 4 esters were identified. Fermented dairy products were twice subjected to sensory evaluation by the ranking test and scale test. The assessors were chosen from students, postgraduate students and staff of faculty of chemistry BUT. Consumers evaluated very positively yogurts, yogurt drinks and acidified milks, while kefir milks and clabbered milks did not suit in some aspects.
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Influence of aroma active compounds on flavour of fermented dairy products
Tvrdková, Denisa ; Pšenáková, Ivana (referee) ; Vítová, Eva (advisor)
The theme of this thesis is to determine the aroma active compounds in fermented dairy products. These substances significantly influence the palatability of these dairy products. Five kinds of dairy products were analyzed. Two types of creamy yogurts, and three types of yoghurt milks were produced at the dairy Ekomilk Ltd. in Frydek - Mistek and four types of acidified milk, five kinds of creamy yogurts, two kefir milks and two clabbered milks come from production of the company Kunin, Inc. Ostrava - Martinov. The SPME extraction method was used for the determination of aromatics, subsequent analysis was performed using gas chromatography. Compounds contained in fermented milk products were identified and quantified on the basis of the measured standards. Total 39 compounds, including 16 alcohols, 7 acids, 6 aldehydes, 6 ketones and 4 esters were identified. Fermented dairy products were twice subjected to sensory evaluation by the ranking test and scale test. The assessors were chosen from students, postgraduate students and staff of faculty of chemistry BUT. Consumers evaluated very positively yogurts, yogurt drinks and acidified milks, while kefir milks and clabbered milks did not suit in some aspects.
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Assessment of aroma active compounds in unconventional fruit types
Melikantová, Marcela ; Pšenáková, Ivana (referee) ; Vítová, Eva (advisor)
The aim of this bachelor thesis is the assessment of aroma active compounds in unconventional fruit types, sea buckthorn (Hippopha rhamnoides L.) was chosen as a model sample. The first part is focused on the description of these plants, their chemical composition and use. The experimental part is focused on identification and quantification of aroma compounds in chosen cultivars of sea buckthorn using SPME-GC-FID method. In total, eleven cultivars were analysed. The cultivar Krasna was found as having the most aromatical profile (the highest content of aroma compounds identified). Ethanol, 3-hydroxy-2-butanone, ethanal, butyl acetate and acetic acid were the most often occuring compounds.
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Aroma profile of cheese analogues
Součková, Šárka ; Pšenáková, Ivana (referee) ; Vítová, Eva (advisor)
This Bachelor’s thesis deals with the issue of processed cheese analogues. It will explain what they are, their chemical composition and properties. The aim is to examine a number of cheese analogue samples with added various types of vegetable fats and identify and quantify the volatile aroma active substances present. Aroma compounds were isolated from samples using the Solid Phase Microextraction (SPME), a fiber with polar stationary phase (CARTM/PDMS) was used and the captured substances were then determined by gas chromatography. The evaluated cheese analogues varied in the type of the contained fat. In total 27 aroma active compounds in different amounts were identified. Cheese analogue with sunflower oil contained the most compounds (24) and the smallest number of aroma substances (16) has been detected in the cheese analogue with coconut fat. The highest concentration of aromatic compounds was found in the analogue with coconut fat and lowest in the cheese analogue with palm fat. Ethanol occurred in all types of analogues in the largest concentration. In conclusion it can be argued that the various analogues varied in the type and the amount of aromatic compounds, depending on the type of fat used.
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