Assessment of aroma active compounds in unconventional fruit types

This bachelor’s thesis deals with the determination of aroma compounds in selected drinks produced from chokeberry (Aronia melanocarpa). The theoretical part is focused on the description of this plant, its chemical composition, properties, influence on the human body and possibility of utilization and processing. In the experimental part the aroma compounds in samples of sirup and liqueur from chokeberry were identified and quantified. . The aroma compounds were extracted by solid-phase microextraction and analysed by gas chromatography. A total of 43 compounds were identified. Concurrently, the sensory evaluation of samples was carried out. The profile test and evaluation using scales were used for evaluation of overall pleasantness and intensity of taste and odour. The contribution of selected descriptors (fruit, sweet, acid and other taste and odour) to overall sensory quality of samples was also judged