20.500.12556/DKUM-82659 Aromatične spojine jagod (Fragaria x ananassa Duch) diplomsko delo Aromatic Compounds of Strawberries (Fragaria x ananassa Duch.) Jagodam daje skladen in na splošno všečen okus razmerje sladkorjev ter organskih kislin. Poleg tega so v plodovih prisotne tudi hlapne (aromatične) spojine, ki se izločajo med zorenjem in pomembno prispevajo h končni aromi dozorelih jagod. V sklopu tega zaključnega dela smo ugotavljali, katere posamezne aromatične snovi dajejo jagodam značilno aromo. Raziskovanje je potekalo na Kmetijskem inštitutu v Ljubljani od leta 2020 do leta 2022. Na podlagi validirane metode smo določali vsebnost posameznih izbranih aromatskih spojin jagode s pomočjo metode SPME v sklopu plinske kromatografije (GC-MS) za merjenje vsebnosti hlapnih komponent. Uspešno smo potrdili prisotnost 15 različnih aromatičnih spojin, razdeljenih v 5 skupin (aldehidi, estri, alkoholi, terpenoidi in ketoni). Identificirali smo 6 estrov (metil-2-metilbutirant, etil-2-metilbutirant, etil-izovalerat, metil heksonat, metil oktanoat in oktil acetat), 3 alkohole (trans-2-heksen-1-ol, cis-2-heksen-1-ol in 1-penten-3-ol), 3 terpenoide (geraniol, α-terpinol in nerolidol), 2 aldehida (trans-2-heksen-1-al in heksanal) in 1 keton (2-heptonanon). S pridobljenimi podatki, ki smo jih ustrezno obdelali, smo ugotovili, da so v jagodah sorte 'Clery' prisotne v največjem deležu hlapne snovi iz skupine aldehidov (predstavljajo 67,4 % vseh identificiranih hlapnih spojin) in da prevladujejo arome iz skupine estrov, ki dajejo okusu sadno noto. Strawberries are a very popular fruit due to the external and internal properties of the fruit. In addition to the content of sugar, organic acid and their ratio, which gives consistency to the taste, it also contains (aromatic) compounds in the fruit, which are excreted during ripening. For growers, the desired fruit flavors are essential and crucial. As part of the proposed thesis, we monitored which individual aromatic substances are the ones that give strawberries their characteristic aroma. The experiment took place at the Agricultural Institute in Ljubljana from 2020 to 2022. Based on the valid methods, the content of individually selected aromatic compounds of strawberries was determined using the SPME method in gas chromatography (GC-MS) to measure the content of aromatic components. We successfully confirmed the presence of 15 different aromatic compounds divided into 5 groups (aldehyde, ester, alcohol, terpenoid and ketone). We identified 6 esters (methyl-2-methylbutyrant, ethyl-2-methylbutyrant, ethyl isovalerate, methyl hexonate, methyl octanoate and octyl acetate), 3 alcohols (trans-2-hexen-1-ol, cis-2-hexen-1-ol and 1-penten-3-ol), 3 terpenoids (geraniol, α-terpinol and nerolidol), 2 aldehydes (trans-2-hexen-1-al and hexanal) and 1 ketone (2-heptonanone). With the obtained data, which we properly processed, we found that the 'Clery' variety strawberries contain the largest proportion of aromatic substances from the group of aldehydes and represent 67.4% of all identified aromatic compound that the aromas of fruity notes dominate. jagode arome plinska kromatografija strawberry aromas gas chromatography true true false [K. Penič] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2022-08-29 13:56:52 2022-09-16 11:07:23 2022-09-17 03:06:55 0000-00-00 00:00:00 2022 0 Maribor 0 Maribor VIII, 32, [1] f. pril. 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 634.7:543.635.62(043.2)=163.6 121603587 VS_Penic_Katarina_2022.pdf VS_Penic_Katarina_2022.pdf 1 E978577FF35C4386D247E1F07BCFA2E0 55d94570b284e3d475cad2ce4f9032663539d5616d06194d6d5d58806b31f621 4a21140d-2794-11ed-ad72-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=161057 Fakulteta za kmetijstvo in biosistemske vede 0 0 0