This thesis was prepared at the Institute of Post-Harvest Technologies of Horticulture at the Faculty of Horticulture of the Mendel University in Brno in years 2013/2014. It focuses on the physiological and anatomical descriptions of sensory organs with emphasis on the physiology of taste perception and on methods which are used for sensory analysis of foodstuffs. A section of the thesis speaks about selected organic acids (citric, lactic, tartaric and malic) which were used in it's experimental part. The practical part of the thesis is aimed at researching the influence of various acids on perception of the intensity of acidic taste, by applying the following methods of sensory analysis -- pair test, the graphic scale evaluation method and sequential test. Also the synergetic and antagonistic relations between citric acid, tannin, saccharose and sodium chloride were examined in one of the experiments.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:190406 |
| Date | January 2014 |
| Creators | Kulichová, Jana |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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