The aim of the diploma thesis was evaluation of sensoric attributes of blueberry and current jams sweetened by selected Steviol glycosides and their comparing with other sweeteners. For evaluation of sensoric attributes were used rebaudioside A, stevioside, aspartame, erythritol and sugar beet. Stevia rebaudiana var. Bertoni is a persistent plant, which contains sweetening Steviol glycosides, which have a use in food processing. They are available in the area of EU indicated as E960 since 2011. The most used Steviol glycosides are stevioside and rebaudioside A, which are demarcated with a high sweetness, which could be 200-400 times higher than saccharose. The usage of sweeteners is legislatively allowed, which means it is also allowed to do sensoric analyse and detect perception of added substances in food. These analyses evaluate food with the help of sense - perception. Methodical part of the work contains procedure, used methods for gaining evaluation of data from a sensoric analyse after the degustation of jams, which has taken place with the presence of ten judges - an academic students in the working compartment of University of South Bohemia. Respondents entered their evaluation into protocols, which were prepared in advance. The results of diploma thesis are evaluated by the method of Kramer, which is used for this kind of analyse. The critical scale between 20 and 40 with the value of probability P = 95% was defined according to this method. Evaluation is described with the help of graphs and tables, added with a wordily describtion. Conclusion of analyse of diploma thesis is, that the usage of Steviol glycosides is not most suitable way of sweetening jams. Acceptable valuations of jams containing Steviol glycosides were proven in parameters of colour and aroma. The reasons for less successful evaluation of Steviol glycosides could be due to bad pH of food or badly chosen dosing, without combination of other kinds of sweeteners. The best sensory characteristics traditionally showed sugar beet and aspartame followed by rebaudioside A and stevioside, which were placed on the third and forth place from five used sweeteners. The part of the diploma thesis was an evaluation of questionnaire, where the result was, that asked people preferred fruit ingredient of jams (type of fruit, amount) not their way of sweetening while choosing a jam.

Made available in DSpace on 2016-06-02T20:36:11Z (GMT). No. of bitstreams: 1 1617.pdf: 729214 bytes, checksum: 10ad5db9f5bca8eca9a3c32793d82e5c (MD5) Previous issue date: 2007-08-03 / Universidade Federal de Sao Carlos / The development of electroanalytical procedures for aspartame and sodium cyclamate determination in dietary products using a boron doped diamond (BDD) electrode and the square wave voltammetry (SWV) is reported in this work. The first procedure development is reported in related to the determination of aspartame in dietary products employing BDD electrode and the SWV technique after optimization of the experimental conditions. The recovery of aspartame from 8 samples ranged from 95.9 % to 104.4 % of the added amount. The analytical curve was linear in the aspartame concentration range from 9.9 x 10-6 mol L-1 to 5.2 x 10-5 mol L-1 with a detection limit of 2.3 x 10-7 mol L-1. The relative standard deviation for 5 successive determinations of 1.0 x 10-4 mol L-1 aspartame was 0.17 % and the relative standard deviation for 5 determinations of aspartame in different days was 2.8 %. The concentration of aspartame determined in several dietary products using the BDD electrode and those concentrations determined using a HPLC method are in close agreement (calculated t-values did not exceed the critical values at the 95 % confidence level) and within an acceptable range of error. In the sequence, the analytical determination of sodium cyclamate was studied by oxidation of this substance on BDD electrode employed the SWV. The analytical curve for sodium cyclamate was linear in the concentration range from 5.0 x 10-5 to 4.1 x 10-4 mol L-1 with a detection limit of 4.8 x 10-6 mol L-1. The relative standard deviation for five successive measurements was 1.1 % and the relative standard deviation for determinations of 3.0 x 10-3 mol L-1 sodium cyclamate in five different days was 2,4 %. The recoveries values from five samples ranged from 98.6 % to 106,0 % and the results found using the proposed method agreed at the 95% confidence level with those from a HPLC method. Finally, a procedure for simultaneous determination of aspartame and sodium cyclamate was developed, once the oxidation peak potentials of the aspartame and sodium cyclamate are 1.6 V and 1.9 V, respectively. The analytical curves were linear in the aspartame concentration range from 5.0 x 10-6 to 4.0 x 10-5 mol L-1, with detection limit of 3.5 x 10-7 mol L-1 and from 5.0 x 10-5 to 4.0 x 10-4 mol L-1, with detection limit of 4.5 x 10 -6 mol L-1 for sodium cyclamate. The simultaneous determination of these sweeteners in various dietary products was implemented with success. / Neste trabalho descreve-se o desenvolvimento de procedimentos eletroanalíticos para a determinação dos edulcorantes aspartame e ciclamato de sódio em produtos dietéticos utilizando um eletrodo de diamante dopado com boro (BDD) e a voltametria de onda quadrada (SWV). No primeiro procedimento desenvolvido determinou-se aspartame em produtos dietéticos empregando-se um eletrodo de BDD e a técnica voltamétrica por onda quadrada após otimização das condições experimentais. A recuperação de aspartame em 8 amostras variou de 95,9 % a 104,4 % dos valores adicionados. A curva analítica foi linear no intervalo de concentração de aspartame de 9,9 x 10-6 mol L-1 a 5,2 x 10-5 mol L-1 com um limite de detecção de 2,3 x 10-7 mol L-1. O desvio padrão relativo de 5 determinações sucessivas de aspartame 1,0 x 10-4 mol L-1 foi de 0,17 % (repetibilidade) e de 5 determinações em dias e soluções diferentes de aspartame foi de 2,8 % (reprodutibilidade). A quantificação de aspartame nos produtos dietéticos utilizando o eletrodo de BDD apresentou resultados concordantes com os resultados obtidos empregando-se o método cromatográfico a um nível de confiança de 95 %. Na seqüência, foi estudada a determinação de ciclamato de sódio por oxidação desta substância sobre o eletrodo de BDD, empregando-se a técnica SWV. A curva analítica para o ciclamato de sódio foi linear no intervalo de concentração de 5,0 x 10-5 e 4,1 x 10-4 mol L-1 com um limite de detecção de 4,8 x 10-6 mol L-1. O desvio padrão relativo de 5 medidas sucessivas de ciclamato de sódio 3,0 x 10-3 mol L-1 foi de 1,1 % (repetibilidade) e de 5 determinações em dias e soluções de ciclamato de sódio diferentes foi de 2,4 % (reprodutibilidade). Os valores do estudo de recuperação em 5 amostras comerciais variaram entre 98,6 % e 106 % e os resultados obtidos na XI determinação do ciclamato de sódio nessas amostras estão em concordância com os resultados obtidos empregando-se o método de referência (HPLC). Finalmente, foi desenvolvido um procedimento para a determinação simultânea de aspartame e ciclamato de sódio, uma vez que estes edulcorantes apresentaram potenciais de pico de oxidação bem distintos, 1,6 V e 1,9 V respectivamente. As curvas analíticas foram lineares no intervalo de concentração de aspartame entre 5,0 x 10-6 e 4,0 x 10-5 mol L-1, com um limite de detecção de 3,5 x 10-7 mol L-1 e de 5,0 x 10-5 a 4,0 x 10-4 mol L-1 com um limite de detecção de 4,5 x 10-6 mol L-1 para o ciclamato de sódio. A determinação simultânea destes edulcorantes em produtos dietéticos também apresentou resultados satisfatórios e concordantes com os resultados obtidos pelo método cromatográfico.

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This master´s thesis is focused on simultaneous determination of sweeteners and preservatives in energy drinks by liquid chromatography coupled with DAD and ELSD detection. The method was optimized for determination of aspartame, acesulfame K, saccharin, sucralose, steviol glycosides, benzoic acid and sorbic acid. Analyses were carried out on the Poroshell 120 EC-C18 column (4.6 x 150 mm, 2.7 m, Agilent) using mixture of methanol, acetone and water with formic acid and trimethylamine as a gradient mobile phase at a flow rate 0,5 mL•min-1. Validation parameters were determined (limit of detection, limit of quantification, repeatability and recovery). The validated method was applied on real samples.