Projects / Programmes
Arome breskev - manjkajoči parameter kvalitete sadja (Slovene)
| Code |
Science |
Field |
Subfield |
| 4.03.07 |
Biotechnical sciences |
Plant production |
Technology of vegetal origin food |
Researchers (1)
| no. |
Code |
Name and surname |
Research area |
Role |
Period |
No. of publicationsNo. of publications |
| 1. |
22304 |
PhD Mojca Bavcon Kralj |
Chemistry |
Head |
2009 - 2011 |
0 |
Organisations (1)
Significance for science
The postdoc project is relevant for the development of analytical methods for the determination of volatile aromatic compounds. It presents an effective approach to solving issues that are of particular concern in two biotechnological sciences, agricultural and food science. At the level of basic science, the experiments were targeted to fill the gaps that are critical for the development of efficient methods for the determination of volatile components.
Studies of the impact on retention of individual volatile groups, that are mostly responsible for the peach flavor, have been upgraded with the introduction of a new sampling method, which substantially increases the retention of compounds on micro-extraction fiber. In addition, the data showed a significant difference in the quantity of volatile compounds regarding how they were sampled: in fresh fruit, frozen in freezer or frozen in liquid nitrogen. With the application of the discriminative analysis, a new approach of peach varieties discrimination was presented. The principle could be always applied, when the the sensory evaluation fails and can not provide adequate differentiation.
The synergistic approach, linking agricultural, food and analytical science has had in the past year, plenty of applications. The developed method was applied also in determination of volatiles responsible for the typical aroma of Chardonnay wines, and whose presence is strongly dependent on the degree of fungal infection. In addition, the modified method was used to study the influence of different additives (SO2, citric and ascorbic acid) on the volatile aromatic compounds present in different varieties of figs, and the process of drying them.
The developed method was successful also in aroma studies of spirit drinks and wines in searching for off-flavors. We also firstly reported about the impact of starter cultures on the overall aroma goats’ and ewes’ cheeses.
Significance for the country
The analytical chemistry of aromatic compounds found in fruit is relatively new area of science in Slovenia. In my opinion, the main importance of the project results is the integration of agricultural engineering and food technology on development and promotion of quality varieties and products. With the applied method we can clearly distinguish and characterize the peach varieties, regardless of the growing season. The method is also useful for the classification of new varieties, which are in the phase of introduction, whose characterization is rather impossible, since classical quality parameters (total sugars, acidity, color and hardness) does not offer any distinguishment or/and because of similar sensory evaluation. Our knowledge and experience expanded and supplemented with various experts, from both sides, Croatian and Italian, strength and profound the Slovenian academic and professional contribution in presented topic. With the starting of the young researcher programme on the topic of Flavours of cheese - from feed to milk through the cheese (study case of Nanos cheese), I see the confirmation of correct decisions that also our food industry need modern food analysis, which enable higher added-value of the products.
Most important scientific results
Annual report
2009,
2010,
final report,
complete report on dLib.si
Most important socioeconomically and culturally relevant results
Annual report
2009,
2010,
final report,
complete report on dLib.si
