Volatile compounds profile of lemon, myrtle and orange liqueurs : master thesis

Veliki broj prirodnih spojeva u prehrambenim proizvodima nisu stabilni, osobito hlapljive tvari jer se mogu lako mijenjati prilikom procesa proizvodnje, dozrijevanja, skladištenja te uslijed djelovanja različitih vanjskih čimbenika. Zadatak ovog eksperimentalnog rada je bio identificirati hlapljive spojeve iz uzoraka domaćih likera od limuna, mirte i naranče. Izolacija hlapljivih spojeva izvedena je pomoću mikroekstrakcije vršnih para na krutoj fazi (HS-SPME) koristeći plavo i pink polimerno vlakno s ovojnicama polidimetilsiloksan/divinilbenzen (PDMS/DVB). Izolirani spojevi su analizirani kombiniranim sustavom plinska kromatografija-spektrometrija masa (GC- MS). Najzastupljeniji spojevi u ispitivanim uzorcima su bili: 3-metilbutan-1-ol (5,7 - 56,5 %), 1,8-cineol (3,4 - 53,3 %), etil-heksadekanoat (1,2 - 26,1 %), α-terpineol (10,7 - 23,8 %) te 4-terpineol (10,7 - 19,2 %). Karakteristični spojevi u uzorcima su većinom terpeni, primjerice mirtenol, mirtenil-acetat, mirtenal i dr.Many compounds of natural origin in food products are not stable, especially volatile substances, due to the fact that they can be easily changed during the process of production, maturation, storage and due to the action of various external factors. The aim of this graduate thesis was to identify volatile compounds from samples of homemade liqueurs of lemon, myrtle and orange. Isolation of volatile compounds was performed by headspace solid-phase microextraction (HS-SPME) using blue and pink fiber with polydimethylsiloxane/divinylbenzene coating (PDMS/DVB). The isolated compounds were analyzed by gas chromatography-mass spectrometry (GC-MS). The most common compounds in the tested samples were: 3-methylbutan-1-ol (5,7 - 56,5 %), 1,8- cineole (3,4 - 53,3 %), ethyl hexadecanoate (1,2 - 26,1 %), α-terpineol (10,7 - 23,8 %) and 4-terpineol (10,7 - 19,2 %). Characteristic compounds in samples are mainly terpenes, namely mirtenol, mirtenyl acetate, mirtenal, etc