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Přítomnost alergenních vonných látek v nečokoládových cukrovinkách / The presence of allergenic aroma compounds in sweets

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.

Identiferoai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:240513
Date January 2016
CreatorsPlevová, Petra
ContributorsZemanová, Jana, Vítová, Eva
PublisherVysoké učení technické v Brně. Fakulta chemická
Source SetsCzech ETDs
LanguageCzech
Detected LanguageEnglish
Typeinfo:eu-repo/semantics/masterThesis
Rightsinfo:eu-repo/semantics/restrictedAccess

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