Prepoznavanje in senzorično vrednotenje posameznih vrst medu

Glazer, Karin

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Title:	Prepoznavanje in senzorično vrednotenje posameznih vrst medu
Authors:	ID Glazer, Karin (Author) ID Unuk, Tatjana (Mentor) More about this mentor... ID Gregorc, Aleš (Comentor) ID Vogrin, Andrej (Comentor)
Files:	VS_Glazer_Karin_2022.pdf (848,17 KB) MD5: 2B5A26918C8BC1D3989C8841930B448D PID: 20.500.12556/dkum/e04d272c-68cc-4ef1-a86a-db3198858b67
Language:	Slovenian
Work type:	Bachelor thesis/paper
Typology:	2.11 - Undergraduate Thesis
Organization:	FKBV - Faculty of Agriculture and Life Sciences
Abstract:	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.
Keywords:	med, prepoznavanje, senzorične lastnosti, pokuševalec
Place of publishing:	Maribor
Year of publishing:	2022
PID:	20.500.12556/DKUM-81899
COBISS.SI-ID:	112975363
Publication date in DKUM:	20.07.2022
Views:	1205
Downloads:	189
Metadata:
Categories:	FKBV
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Licences

License:	CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International

Link:	http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:	The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:	15.06.2022

Secondary language

Language:	English
Title:	Identification and sensory evaluation of different honey types d
Abstract:	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.
Keywords:	honey, identification, sensory characteristics, taster

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