Assessment of aroma active compounds in chosen fruit types

This diploma thesis deals with the determination of aroma compounds in selected species of less known fruits (sea buckthorn, cornelian cherry, rowanberry, medlar, japanese quince and chokeberry). The theoretical part is focused on the description of these plants, their chemical composition, possibility of utilization and processing. Aroma compounds were identified and quantified in experimental parts. The aroma compounds were extracted by solid-phase microextraction and analysed by gas chromatography. A total of 45 compounds were identified. This compounds included 17 alcohols, 9 ketons, 8 aldehydes, 6 acids and 5 esters. Concurrently, the sensory evaluation of these fruits was carried out. The profile test and evaluation using graphical scales were used for evaluation of pleasantness and intensity of taste and odour