Opis arome kostanjevega medu s panelom mladih potrošnikov

diplomsko delo

Uroš Zupanc (Author), Aleš Kuhar (Reviewer), Mojca Korošec (Mentor)

Abstract

V diplomskem delu smo ugotavljali zaznavo lastnosti arome in všečnost šestih različnih vzorcev kostanjevega medu slovenskega izvora s skupino 60 mladih potrošnikov. Preskuševalci so opisali vonj in aromo vzorcev kostanjevega medu s kvalitativno opisno metodo »Označi vse, kar ustreza« (CATA) in določili všečnost senzoričnih lastnosti (vonja, arome, sladkosti in grenkobe) na 7-točkovni in skupno všečnost na 9-točkovni hedonski lestvici. Določili smo še nekatere osnovne fizikalno-kemijske parametre povezane s senzorično značilnostjo oziroma kakovostjo medu, kot so vsebnost vode, električno prevodnost, vrednost pH ter parametre barve v sistemu CIE (L*, a*, b*). Dobljene podatke smo obdelali s statističnimi metodami in tako določili opisne statistike analiziranih parametrov. Pomembne senzorične značilnosti kostanjevega medu so močno intenziven vonj in aroma po kostanjevem cvetju, karamelu, in srednje do močno intenziven grenek okus. Izražene značilnosti vzorca se odražajo v višji oceni strokovnega panela, vendar pa to ne pomeni nujno tudi visoke hedonske ocene potrošnikov. Najvišjo hedonsko oceno sta dobila vzorca K2 in K8, ki sta imela šibko do srednje intenziven vonj in aromo ter srednje sladek in nežno grenek okus (metoda CATA). Najnižjo oceno všečnosti sta dobila vzorca K4 in K5, ki sta za senzorično kakovost prejela največ točk strokovnega panela. Zanju so potrošniki z metodo CATA najpogosteje navedli, da imata srednje intenziven oziroma intenziven vonj in aromo ter nežno oziroma srednje sladek in močno grenek okus. Opisnik arome »po karamelu« je v vseh vzorcih medu zaznalo 47 % in več potrošnikov.

Keywords

med;kostanjev med;senzorične lastnosti;senzorična analiza;metoda CATA;hedonska lestvica;aroma;všečnost;mladi potrošniki;

Data

Language:	Slovenian
Year of publishing:	2019
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[U. Zupanc]
UDC:	638.162:543.92:366-057.87
COBISS:	5093752
Views:	609
Downloads:	237
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	Description of chestnut honey aroma with a panel of young consumers
Secondary abstract:	In the thesis we were checking the perception of aroma properties and the liking of six different samples of chestnut honey of Slovenian origin, with a panel of 60 young consumers. The assessors described the odor and aroma of samples with qualitative descriptive method »Check all that apply « (CATA) and determined the liking of sensory properties (odor, aroma, sweetness and bitterness) on a 7-point and overall liking on a 9-point hedonic scale. We have also determined some of the basic physico-chemical parameters associated with sensory characteristics or quality of the honey, like water content, electrical conductivity, pH value and color parameters in the CIE system (L, a, b*). The obtained data were processed by statistical methods and thus determined descriptive statistics of the analyzed parameters. The important sensory characteristics of chestnut honey are intense odor and aroma of chestnut flowers, caramel, and medium to intense bitter taste. The expressed characteristics of the sample are reflected in a higher rating of the expert panel, but this does not necessarily mean a high hedonic score from the consumers. The highest hedonic scores were given to the samples K2 and K8, which had a weak to medium intense odor and aroma, and a medium sweet and slightly bitter taste (CATA method). The lowest scores of liking received samples K4 and K5, which om the other hand received the highest number of points for the sensory quality from the expert panel. For these two samples consumers most often indicated, with the CATA method, a medium intense or intense odor and aroma, and a slightly or medium sweet and strongly bitter taste. The "caramel" aroma descriptor was checked by 47% and more consumers in all samples of honey.
Secondary keywords:	honey;chestnuts honey;sensory properties;sensory analysis;CATA method;hedonic scale;aroma;liking;young consumers;
Type (COBISS):	Bachelor thesis/paper
Study programme:	0
Embargo end date (OpenAIRE):	1970-01-01
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	X, 23 f., [6] str. pril.
ID:	11218613