The aim of this diploma thesis was to determine the aroma active compounds in different varieties of black elderberry (Sambucus nigra L.) and in elder juices that were mixed in different proportions with grape juice. The sensory analysis of these juices was subsequently performed with focusing on their tastiness. The theoretical part deals with the description of the black elderberry, its occurrence, composition and use at home and in industrial processing, as well as a description of aroma active compounds, which have been previously identified in elder by various authors. In the experimental part aroma active substances were identified and quantified in seven selected varieties of elder. Solid Phase Microextraction method was used for their isolation and subsequent analysis was performed by gas chromatography. 39 aroma active compounds were identified totally in fruits of the black elderberry, of which 15 alcohols, 11 aldehydes, 7 ketones, 5 esters and 1 acid. 45 aroma active compounds were identified totally in elderberry juices, of which 19 alcohols, 8 aldehydes, 5 ketones, 7 esters and 6 acids. The sensory analysis of elder juices was performed using ranking test and evaluation using the scales.

This diploma thesis is focused on determination the aroma profile of selected species of fruit juices (apple, grape, carrot, orange, blackcurrant and elderberry juice). The theoretical part deals with the composition and properties of selected species of fruits and their juices, then deals with juice‘s technological process and selected methods for the determination of aroma active compounds. The experimental part describes the instrumental and sensory analysis. The six pure fruit juices and five mixed fruit juices were used for instrumental evaluation. The aroma active compounds were extracted by SPME and subsequently identified and quantified by gas chromatography. The sensory evaluation was performed by ranking test and evaluation using hedonic scale.

This master thesis deals with the assessment of aroma active compounds in fruits of currant (Ribes spp.). The theoretical part was focused on basic characteristics and chemical composition of currants, as well as the basic principles of techniques used: solid phase micro extraction (SPME), gas chromatography (GC) and sensory analysis. The main aim of the experimental part was to determine aroma active compounds in currants using SPME-GC-FID method. The profile and scale tests were used for assessment of sensory quality and tastiness of fruits. In total 18 varieties, among them 6 white, 6 red and 6 black currants, were evaluated. Fifty aroma active compounds were identified including 21 alcohols, 10 aldehydes, 2 acids, 8 ketones and 9 esters. The results were statistically evaluated using principal component analysis (PCA) to investigate the influence of single compounds on sensory quality of fruits.

This diploma thesis is focused on the problematic of assessment of allergenic aroma compounds in various matrices. In the frame of European legislation 26 of potentially allergenic compounds are stated, whose content in cosmetic products is limited. In the case of foods there is not such restriction so far. In the experimental part, the allergenic aroma compounds in chosen samples of cosmetic and food samples were identified and quantified using Solid phase microextraction in conjunction with gas chromatography. Sensory evaluation of aroma or taste is also included.

\par The thesis deals with the statistical evaluation of data gained by the sensory analysis of the foodstuff. It brings a selection of the suitable statistical tests, a detailed analysis of these tests and their comparision based on the particular power functions for given parameters. As an important part of the thesis, there is a creating of custom software for the evaluating of sensorial data.

This thesis deals with the determination of aroma active compounds in non-chocolate confectionery and their influence on the sensory properties of these sweets. The theoretical part is focused on the 26 potentially allergenic substances and their determination by SPME-GC-FID (a solid phase microextraction, gas chromatography with flame ionisation detector) and sensory analysis. In the experimental part SPME-GC-FID method was used to identify and quantify aroma active substances contained in the selected samples of confectioneries commonly available in food market and find out influence of presence and amounts of these substances on sensory profile of selected confectionery.

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Abstract Aim. To see if different auditory conditions affect the perceived intensity of the sensory attributes scent, acidity, sweetness, fruitiness, minerality and liking of wine, additionally the aim is to see if the effect is the same for different wines made from the same grape. Background. Previous research shows that the final experience of eating and drinking is formed in a complex correlation between all the senses. Research also shows that sound, the lighting in a room as well as the color of a wine can affect the intensity of specific flavors, scents and liking of the wine. Additionally, sounds perceived as congruent with specific foods and drinks can increase the intensity of their flavors, scents as well as the liking of them. Method. A quantitative study was conducted where 30 people tried three different wines made from the Riesling grape with three different auditory conditions (one congruent, one incongruent and one silent). The participants rated their perception of intensity of the six different sensory attributes of the wines, together with every auditory condition separately on a hedonic scale. The collected data was analyzed using repeated measures ANOVA. Results. The intensity of all sensory attributes except sweetness was perceived as significantly higher with the congruent auditory condition when compared to the other two. The mean age of the participants was 28.5 years, 11 were male and 19 female, none of them had olfactory-, taste- or auditory impairments. Conclusion. Sound has an effect on the perceived intensity of basic tastes as well the intensity of specific flavors and scents in wine. It also seems to be possible to tailor specific sounds to intensify specific flavors and scents in wine. The key to intensify these seem to be to find a perceived congruence between them. / Sammanfattning Syfte. Att se om olika ljudförhållanden påverkar den upplevda intensiteten av de sensoriska attributen doft, syra, sötma, fruktighet, mineralitet samt gillande av vin, dessutom är syftet att se om effekten är densamma för olika viner gjorda av samma druva. Bakgrund. Tidigare forskning visar att den slutgiltiga upplevelsen av att äta och dricka formas i en komplex korrelation mellan alla sinnen. Forskning visar också att ljud, belysningen i ett rum samt färgen på ett vin kan påverka intensiteten av specifika smaker, dofter och gillandet av vinet. Dessutom kan ljud som uppfattas som kongruenta med specifika livsmedel och drycker öka intensiteten i deras smaker, dofter samt gillandet av dem.  Metod. En kvantitativ studie genomfördes där 30 personer provade tre olika viner gjorda på Riesling-druvan med tre olika ljudförhållanden (ett kongruent, ett inkongruent och ett tyst). Deltagarna skattade deras upplevda intensitet av de sex olika sensoriska attributen hos vinerna, tillsammans med varje ljudförhållande separat på en hedonisk skala. De insamlade uppgifterna analyserades med hjälp av beroende ANOVA. Resultat. Intensiteten hos alla sensoriska attribut utom sötma uppfattades som signifikant högre med det kongruenta ljudförhållandet jämfört med de två andra. Medelåldern på deltagarna var 28,5 år, 11 var män och 19 kvinnor, ingen av dem hade nedsatt doft-, smak- eller hörselförmåga. Slutsats. Ljud har en effekt på den upplevda intensiteten av grundsmaker samt intensiteten av specifika smaker och dofter i vin. Det verkar också vara möjligt att skräddarsy specifika ljud så att de intensifierar specifika smaker och dofter i vin, nyckeln till att intensifiera dessa verkar vara att hitta en upplevd kongruens mellan dem.

Descriptive sensory analysis is essential to understanding how differing varietals, viticultural techniques, enological techniques, vintage, regions, etc. impact the sensory characteristics found in wines. These studies analyzed the sensory impacts of vine age, whole cluster and stem addition influences, the frequency of cap management regimes, and selected fermentation variables, on 2019 Zinfandel, 2020 Syrah, 2020 Tannat, 2020 Cabernet Sauvignon, and 2021 Graciano wines respectively, from the Central Coast of California, USA. The investigation of Old vine Zinfandel indicated that these wines were defined as complex due to the wide variety of descriptors used to characterize them, having high color saturation and long length, while the Young vine wines were described as considerably less aromatically diverse, yet being defined by high intensity wet topsoil and pomegranate aromas. Acknowledging the absence of literature on classifying Californian Tannat, descriptors such as high color saturation, purple hue, cooked blue fruit, violet, raisin, bitterness, and astringency may serve as descriptors to these uncommon wines. Regarding stem addition, Dried stem wines exhibited the highest color saturation, purple hue, and astringency intensities in both the Syrah and Tannat wines. Generally, the Green stem wines were less lifted, however the presence of stems added a sense of freshness. The Whole cluster and Control wines generally opposed each other. With reference to cap management, as punch down (PD) increased, perceptions of the overall astringency, bitterness, and velvety characteristics increased. Concerning the various fermentation variables, dirty (unwashed grapes prior to fermentation) wines were described by the earthy aroma, washed (washed grapes prior to fermentation) wines by the floral aroma, and spontaneous (uninoculated) wines by the fruity aromas; however, fruity was the predominant aroma across most wines.