20.500.12556/DKUM-81899 Prepoznavanje in senzorično vrednotenje posameznih vrst medu Identification and sensory evaluation of different honey types d V diplomskem delu smo se osredotočili na problem prepoznavanja različnih vrst medu in senzoričnih lastnosti posameznih vrst medu. V okviru poskusa smo v oktobru 2020 izvedli senzorično ocenjevanje medu po hedonski lestvici. Pri tem smo vključili naslednje vrste medu: lipov, cvetlični, hojev in kostanjev. Vrste medu smo izbrali glede na raznolikost njihovih senzoričnih lastnosti. Zanimalo nas je, kako bo pri pokuševalcih potekala prepoznava medu in kakšno vlogo bosta pri oceni všečnosti posameznih lastnosti medu imela spol in starost pokuševalca. Rezultati so pokazali, da so bili mlajši pokuševalci (stari od 21 do 40 let) uspešnejši pri prepoznavanju vrste medu. Prav tako je imela starost pokuševalcev vpliv na oceno všečnost bistrosti, konsistence in pookusa medu, medtem ko na barvo, vonj, okus in skupni vtis medu ni imela vpliva. Pokazalo se je, da spol pokuševalcev ni vplival na všečnost posameznih parametrov. Rezultati so pokazali, da je največ najnižjih ocen prejel hojev med, kar lahko povežemo z njegovimi posebnostmi, kot sta npr. smolnat okus in pookus po zeliščih, kar očitno našim pokuševalcem ni ustrezalo. Največ najvišjih ocen pa je prejel kostanjev med, ki je rjavordečkaste barve, z izrazitim, nekoliko grenkim okusom in pookusom. Pri oceni skupnega vtisa razlik med vzorci nismo potrdili. In the thesis, the focus was on the problem of recognizing different types of honey and their sensory properties. As part of the experiment, a sensory evaluation of honey according to the hedonic scale was performed in October 2020. The following types of honey were included: linden, flower, fir tree and chestnut. The types of honey were chosen according to their diversity in sensory properties. The aim was to check how the tasters will recognize honey and what role the gender and age of the taster will play in assessing the likeability of individual properties of honey. The results showed that younger tasters (aged between 21 and 40 years) were more successful in identifying the type of honey. Also, the age of the tasters had an impact on the assessment of the likeability of the clarity, consistency and aftertaste of honey, while the colour, smell, taste and overall impression of the honey had no effect. It turned out that the gender of the tasters had no effect on the liking of individual parameters. The results showed that fir tree honey received the lowest marks, which can be related to its specificity, such as resinous taste and aftertaste of herbs, which obviously did not suit our tasters. Chestnut honey, which is brown reddish in colour with a pronounced, slightly bitter taste and aftertaste, received the highest marks. Differences between samples were not confirmed when assessing the overall impression. med prepoznavanje senzorične lastnosti pokuševalec honey identification sensory characteristics taster true true false Slovenski jezik Angleški jezik Diplomsko delo/naloga 2022-06-15 11:53:18 2022-07-20 13:18:00 2022-08-10 00:58:30 0000-00-00 00:00:00 2022 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 112975363 VS_Glazer_Karin_2022.pdf VS_Glazer_Karin_2022.pdf 1 2B5A26918C8BC1D3989C8841930B448D 0590a3a53335eae042aee7396a1ea11c8e4a186a4f9b9b5d81806d907f8e9cbf 57a78725-ec97-11ec-b2f6-00155d000105 20.500.12556/dkum/e04d272c-68cc-4ef1-a86a-db3198858b67 https://dk.um.si/Dokument.php?lang=slv&id=158603 Fakulteta za kmetijstvo in biosistemske vede 0 0 0