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V okviru magistrskega dela smo proučevali reološke, fizikalno-kemijske in senzorične lastnosti biskvitov z dodatkom sojinega izolata in sojinih tropin kot delne nadomestitve pšenične moke v različnih koncentracijah (10, 20, 30 in 40 %). Vsebnost beljakovin, pepela in maščob v biskvitih je s povečevanjem dodatka naraščala. Izboljšala se je tudi prehranska vrednost biskvitov, zaradi večje vsebnosti beljakovin in mineralnih snovi ter manjše vsebnosti ogljikovih hidratov. Teksturni parametri biskvitne mase in biskvitov so se značilno razlikovali v primeru dodatka sojinega izolata. V primeru sojinih tropin pa so bile razlike manj izrazite. Biskviti z 20 % dodatkom sojinega izolata so bili senzorično še sprejemljivi, bistvenih odstopanj od kontrolnega biskvita nismo opazili. Večje koncentracije dodatka pa so imele negativen vpliv na višino, teksturo ter priokus. Biskviti z dodatkom sojinih tropin so bili na splošno bolj podobni kontrolnemu biskvitu. Pri koncentraciji dodatka 30 % še nismo zaznali priokusa, razlika je bila predvsem v temnejši barvi sredice. Vsi biskviti so dosegali kriterij prehranske trditve »Vir beljakovin«, biskvitom z 20, 30 in 40 % dodatkom sojinega izolata pa smo lahko pripisali tudi označbo »Visoka vsebnost beljakovin.« Zaključimo lahko, da je priprava biskvitov z dodatkom sojinega izolata in sojinih tropin kot rastlinskega vira beljakovin izvedljiva, vendar v primernih koncentracijah. In this study, we investigated the rheological, physicochemical and sensory properties of sponge cakes with the addition of soy isolate and soy hulls partially replaced by wheat flour at different concentrations (10%, 20%, 30%, 40%). The protein, fat and ash content of sponge cakes increased with increasing soy addition. The nutritional value of sponge cakes has also improved due to higher protein and mineral content and lower carbohydrates. Textural parameters of sponge cake batters and baked sponge cakes differed significantly in the case of soy isolate addition. In the case of soy hulls, the differences were less pronounced. Sponge cakes with 20% addition of soy isolate were still sensory acceptable. No significant deviations from the control sponge cake were observed. Higher concentrations of the addition had a negative effect on height, texture and off-flavour. Sponge cakes with the addition of soy hulls were generally more similar to the control sponge cake. At a concentration of 30%, we did not detect an off-flavour, the difference was mainly in the darker colour of the crumb. All sponge cakes reached the criterion of the nutritional claim "Protein source", and sponge cakes with 20%, 30% and 40% of soy isolate addition could also be labelled as "High protein content." We can conclude that it is possible to prepare sponge cakes with the addition of soy isolate and soy hulls as a plant protein source, but in the right concentrations.

Namen dela je bil določiti optimalno, sprejemljivo in nesprejemljivo teksturo Kraških pršutov z zaščiteno geografsko označbo, izbrati najprimernejši reološki test za vrednotenje teksture pršutov in proučiti, kako izguba mase med sušenjem stegen in vsebnost prostih aminokislin vplivata na teksturne parametre in senzorične lastnosti pršutov. V analizo smo vključili 40 pršutov dveh težinskih razredov in treh različnih dobaviteljev prašičjih stegen, vzorčenih iz redne proizvodnje (leva stegna prašičev, 410 ± 33 dni po soljenju). S kemijsko analizo smo določali vrednost pH, vsebnost vode, maščob, beljakovin, NaCl in prostih aminokislin. Teksturne lastnosti pršutov smo instrumentalno merili z analizo profila teksture (Texture Profile Analysis, TPA) in testom relaksacije (Stress Relaxation test, SR), senzoričen profil pršutov pa je šolan panel ovrednotil z deskriptivnim testom z nestrukturirano točkovno lestvico. Na podlagi 21-ih fizikalno-kemijskih in instrumentalnih parametrov ter senzoričnih lastnosti smo z linearno diskriminantno analizo pršute 100 % pravilno porazdelili v tri skupine, na pršute z optimalno (nad 3,90), mehko (3,10 – 3,89) in gnecavo (pod 3,10) teksturo. Za instrumentalno merjenje teksture pršutov je test TPA najprimernejši od testa SR. Rezultati so pokazali, da izgube pri sušenju stegen niso tesno povezane s teksturnimi parametri pršutov, ugotovili pa smo povezavo med maso pršutov in njihovo trdoto, slanostjo in gnecavostjo. The aim of the research was to determine the optimal, acceptable and unacceptable texture of Kraški pršut (dry-cured ham) with a protected geographical indication, to find the most suitable rheological test for evaluating the texture of Kraški pršut samples, and to investigate how weight loss during ham drying and the content of free amino acids affect the texture parameters and sensory properties. The study included 40 dry-cured ham samples from two weight classes and three different pork suppliers from regular production (left thighs of pigs, 410 ± 33 days after salting). The pH value, water, fat, protein, NaCl and free amino acid contents were determined by chemical analysis. The texture profile of the samples was determined instrumentally using texture profile analysis (TPA) and stress relaxation test (SR), and the sensory profile of samples was evaluated by a panel of experts using a descriptive test with an unstructured point scale. Based on 21 physicochemical and instrumental parameters and sensory properties, the samples were 100% correctly classified into three groups using linear discriminant analysis: dry-cured ham samples with optimal (value above of 3.90), soft (value between 3.10 and 3.89) and pasty (value below 3.10) texture. For measuring the texture profile of dry-cured ham, the use of TPA is more appropriate than the SR test. The results showed that the loss of mass during drying of the hams was not closely related to the texture parameters of the dry-cured hams, but a relationship was found between the weight of the dry-cured ham and its hardness, saltiness and pastiness.

V magistrski nalogi smo zajeli in prikazali zunanje parametre kakovosti in senzorične lastnosti 49 starih sort jablane, obenem pa tudi notranje parametre kakovosti, ki skupaj z zunanjim izgledom igrajo pomembno vlogo pri odločanju potrošnika. Vsebnosti posameznih sladkorjev ter organskih kislin smo analizirali s pomočjo tekočinske kromatografije visoke ločljivosti in spektrofotometrično vsebnost skupnih fenolnih snovi. V jabolkih je bila fruktoza določena kot glavni sladkor, sledijo saharoza, glukoza in sorbitol. Pri kislinah je bila najbolj zastopana jabolčna kislina, ki je v povprečju predstavljala 87,1 % skupne vsebnosti kislin. Ostale kisline so si sledile v naslednjem zaporedju: citronska, šikimska in fumarna kislina. Kožica jabolk vsebuje večjo vsebnost skupnih fenolov v primerjavi z mesom. Razpon skupnih fenolov se je v kožici gibal med 526,9 ± 18,3 ('Dolenjska voščenka') in 6160,2 ± 519,3 ('Bobovec') mg GAE/kg sveže mase ter v mesu med 74,6 ± 9,2 ('Glockenapfel') in 574,8 ± 77,9 ('Šarlamovski') mg GAE/kg sveže mase. Stare sorte jablane imajo širok spekter različnih notranjih in zunanjih parametrov kakovosti plodov in tako predstavljajo pomemben vir genetske variabilnosti. In the master's thesis, we aimed to record and present the external quality parameters and sensory characteristics of 49 old apple cultivars, as well as the internal quality parameters, which, in addition to the external appearance, play an important role in consumer decision-making. The contents of individual sugars and organic acids were analyzed by high-pressure liquid chromatography and total phenolic content with a spectrophotometer. In apples, fructose was identified as the main sugar, followed by sucrose, glucose and sorbitol. Among acids, malic acid was the most abundant, averaging 87.1% of the total acid content. The other acids followed in the following order: citric, shikimic and fumaric acids. The peel of apples contains a higher content of total phenolics compared to the flesh. The range of total phenolics in the peel varied between 526.9 ± 18.3 ('Dolenjska voščenka') and 6160.2 ± 519.3 ('Bobovec') mg GAE/kg fresh weight, and in the flesh between 74.6 ± 9.2 ('Glockenapfel') and 574.8 ± 77.9 ('Šarlamovski') mg GAE/kg fresh weight. Old apple cultivars have a wide range of different internal and external parameters of fruit quality and thus represent an important source of genetic variability.

V okviru magistrske naloge smo pripravili biskvite z dodatkom štirih različnih vrst prehranske vlaknine (PV) v dveh koncentracijah. Koncentraciji smo izbrali na osnovi trenutne zakonodaje, saj smo želeli biskvite označiti z eno izmed naslednjih prehranskih trditev: "Vir prehranske vlaknine" oziroma "Visoka vsebnost prehranske vlaknine". Uporabili smo indijski trpotec, vlaknino citrusov, krompirjevo vlaknino in bambusovo vlaknino v koncentracijah 3 g/100 g in 6 g/100 g biskvita. Vzporedno smo pripravili tudi kontrolni biskvit, brez dodatka prehranske vlaknine. Poskus smo izvedli v treh ponovitvah. Preverili smo, kako dodatek PV vpliva na specifični volumen, parametre barve, teksturne lastnosti pred in po peki, osnovno kemijsko sestavo, energijsko vrednost in senzorično kakovost biskvitov. Na osnovi dobljenih rezultatov lahko zaključimo, da je dodatek bambusove vlaknine najprimernejši, saj se v številnih parametrih statistično značilno ne razlikuje od kontrolnega biskvita, ne glede na količino dodatka. Dodatek ostalih vrst vlaknine v koncentraciji 6 g/100 g biskvita je negativno vplival na določene teksturne parametre, predvsem na trdoto in gumijavost, prav tako tudi na senzorične lastnosti. Biskvit z dodatkom vlaknine citrusov v koncentraciji 6 g/100 g biskvita je bil senzorično nesprejemljiv, saj je bil izrazito grenkega okusa, hkrati pa je bil zbit, neenakomerno porozen in lepljiv. Vse vzorce biskvitov lahko označujemo z izbrano prehransko trditvijo, razen vzorca z dodatkom krompirjeve vlaknine. The purpose of this master thesis was to prepare sponge cakes with the addition of four different sources of dietary fibre in two different concentrations. Concentrations were chosen based on current legislation as we wanted to label the sponge cakes with one of the following nutrition claims: "Source of fibre or "High fibre”. We used psyllium husk, citrus fibre, potato fibre and bamboo fibre with concentration of 3 g/100 g and 6 g/100 g of sponge cake. With each bake, we also prepared a control sample without addition of any fibre. The experiment was repeated three times. We determined the effect of the dietary fibre on specific volume, colour parameters, texture parameters before and after baking, basic chemical composition, energy value and sensory quality of the sponge cakes. Based on the obtained results we conclude that bamboo fibre is the most suitable for the addition to sponge cakes as many determined parameters did not show any statistically significant difference compared to control sample, regardless of fibre concentration used. With other samples, we noticed that the concentration of 6 g/100 g of sponge cake had negative effect on certain textural parameters, mostly hardness and gumminess. With the concentration of 6 g/100 g we also noticed worse overall sensory quality. Sample prepared with citrus fibre with concentration of 6 g/100 g of sponge cake was unacceptable because of excessive bitterness. It also felt dense, sticky and the pores were unevenly distributed throughout. We managed to prepare sponge cakes with the desired concentration of dietary fibre to use nutritional claims except with the addition of potato fibre.

Namen magistrskega dela je bil ovrednotiti energijsko in hranilno vrednost ter senzorično sprejemljivost kosil in večerij (skupno 24 obrokov) v Dijaškem domu Tabor v Ljubljani ter oceniti njihovo skladnost s Smernicami za prehranjevanje v vzgojno-izobraževalnih zavodih. S tehtanjem posameznih jedi v ponujenih obrokih smo določili mase jedi ter s spletnim orodjem Odprta platforma za klinično prehrano (OPKP) ovrednotili vsebnost makrohranil in energijsko vrednost. Senzorično sprejemljivost obrokov med dijaki smo ugotavljali z 9-točkovno hedonsko lestvico. Povprečna energijska vrednost kosil (1. teden: 2824 ± 479 kJ, 2. teden: 2755 ± 553 kJ, 3. teden: 3201 ± 263 kJ) je bila skladna s priporočili za energijski vnos za dekleta, za fante pa je bila prenizka. Povprečna energijska vrednost večerij (1. teden: 2762 ± 685 kJ, 2. teden: 3176 ± 1276 kJ, 3. teden: 3124 ± 914 kJ) je bila za dekleta previsoka v vseh treh tednih, medtem ko je bila za fante prenizka v 1. tednu in skladna v drugih dveh tednih. Povprečni vnosi energije z beljakovinami s kosili so bili previsoki (1. teden: 19,6 ± 7,1 %, 2. teden: 18,6 ± 4,7 %, 3.teden: 19,2 ± 3,8 %), v nasprotju pa so bili povprečni vnosi energije z ogljikovimi hidrati s kosili (1 teden: 45,7 ± 10,6 %, 2. teden: 36,8 ± 6,8 %, 3. teden: 42,5 ± 7,4 %) in večerjami (1. teden: 45,3 ± 20,4 %, 2. teden: 37,6 ± 13,0 %, 3. teden: 45,5 ± 11,2 %) prenizki. Dijaki so v povprečju preveč energije z maščobami zaužili s kosili v 2. tednu (41,7 ± 6,5 %) in z večerjami v vseh treh tednih (1. teden: 38,8 ± 20,6 %, 2. teden: 47,3 ± 10,5 %, 3. teden: 39,2 ± 10,3 %). Povprečna vsebnost prehranske vlaknine v kosilih in večerjah skupaj (1. teden: 13,4 ± 4,1 g/4184 kJ, 2. teden: 11,3 ± 1,9 g/4184 kJ, 3. teden:12,1 ± 0,7 g/4184 kJ) je bila skladna s priporočili iz Smernic. Energijska vrednost kosil in večerij ni bila povezana s hedonskimi ocenami kosil (r = - 0,0300) in večerij (r = - 0,1427). The purpose of the master's thesis was to determine the nutritional and energy value and sensory acceptability of the lunches and dinners offered at the dormitory Tabor in Ljubljana and to assess their compliance with the Guidelines for Healthy Eating in Educational Institutions. The research lasted 3 weeks, from Monday to Thursday. By weighing each ingredient of the meal we determined the actual amount of offered food and determined the macronutrients contents and energy values of the lunches and dinners, using the Open Platform for Clinical Nutrition (OPKP). The average energy values of the lunches (first week: 2824 ± 479 kJ, second: 2755 ± 553 kJ, third: 3201 ± 263 kJ) was in the line with the recommendations for energy intake for the girls and lower than recommended for the boys. The average energy value of the dinners (first week: 2762 ± 685 kJ, second: 3176 ± 1276 kJ, third: 3124 ± 914 kJ) was too high for girls in all three weeks and it too low for boys in first week, but in line for the last two weeks. The values of energy consumed with proteins in lunches were higher than recommended (first week 19.6 ± 7.1%, second: 18.6 ± 4.7%, third: 19.2 ± 3.8%). The values of energy consumed with carbohydrates in lunches (first week: 45.7 ± 10.6%, second: 36.8 ± 6.8%, third: 42.5 ± 7.4%) and dinners (first week: 45.3 ± 20.4%, second: 37.6 ± 13.0%, third: 45.5 ± 11.2%) were lower than recommended. The intake of energy with fats was higher than recommended in lunches of the second week (41.7 ± 6.5) and in all three weeks' dinners (first week: 38.8 ± 20.6%, second week: 47, 3 ± 10.5%, third week: 39.2 ± 10.3%). On average, lunches and dinners contained a sufficient amount of dietary fibre (first week: 13.4 ± 4.1 g/4184 kJ, second: 11.3 ± 1.9 g/4184 kJ, third: 12.1 ± 0.7 g/4184 kJ). The energy value of lunches and dinners didn’t correlate with the hedonic ratings of lunches (r = - 0.0300) and dinners (r = - 0.1427).

V magistrskem delu smo ugotavljali praktičnost treh izbranih preskusov razlikovanja za uporabo v senzoričnih laboratorijih s poudarkom na občutljivosti preskusov ob razpoložljivem številu preskuševalcev. Z 90 potrošniki, ki so bili razdeljeni v panele po 12 oseb, smo izvedli tri preskuse razlikovanja: enostavni preskus triangel, preskus treh alternativ z izsiljeno izbiro (3-AFC) in preskus velikosti razlike (DOD), in sicer v treh zasedanjih z daljšima vmesnima premoroma. Vsak panel preskuševalcev je dobil različne vzorce na osnovi jabolčnega nektarja, ki pa so jih vsakokrat ocenjevali z uporabo drugega izmed treh izbranih preskusov. Pri vseh preskusih so morali izbrati vzorec, ki se razlikuje od ostalih dveh. Podatke senzorične analize smo statistično obdelali s testom χ2. Ugotovili smo, da se je kot najobčutljivejši preskus izkazal preskus triangel, čeprav ima preskus 3-AFC v osnovi večjo statistično moč. Tudi preskus DOD se ni izkazal kot občutljivejši preskus v primerjavi s preskusom triangel, saj imata podobno strategijo odločanja. Ugotovili smo še, da se ponovitveni preskusi niso izkazali kot občutljivejši v primerjavi s prvotnimi preskusi. Drugih vidnejših podobnosti ali razlik v občutljivosti preskusov triangel, 3-AFC in DOD nismo zaznali. Preskuševalci so enako uspešno prepoznali vse serije modificiranih vzorcev jabolčnega nektarja ter različno sestavljene triade vzorcev pri preskusu triangel. Prav tako nismo dokazali povezave med uspešnostjo izbire pravilnega odgovora in prepričanostjo preskuševalcev v odločitev podanega odgovora ter povezave med uspešnostjo izbire pravilnega odgovora in vrsto zaznane razlike. In the master's thesis, we determined the practicality of three selected discrimination tests for their use in sensory laboratories with an emphasis on their sensitivity given the number of assessors available. With 90 untrained assessors, divided into panels of 12, we conducted three discrimination tests: triangle, three-alternative forced-choice (3-AFC) and degree of difference (DOD), which were performed in two replicates with three sessions and longer intermediate breaks in order to provide each panel with a different series of apple nectar based samples each time. In all tests, they had to choose the sample that differed from the other two. Sensory analysis data were statistically processed using the χ2 test. We concluded that the triangle proved to be the most sensitive test, although the 3-AFC has inherently greater statistical power. The DOD also didn't appear to be more sensitive compared to the triangle, as they have similar decision strategies. We also found that the repeat tests did not appear to be more sensitive compared to the original tests. We didn't detect other notable similarities or differences in the sensitivity of the triangle, 3-AFC and DOD. Assessors were equally successful at recognizing all series of modified apple nectar samples as well as differently composed triads of samples in the triangle test. We also didn't prove a connection between the success in choosing the correct answer and the assessors’ confidence in the given answer, or a connection between the success in choosing the correct answer and the type of known differences.

Namen raziskave je bil ugotoviti, ali velikost postreženega vzorca kruha vpliva na njegovo hedonsko oceno in na oceno slanega okusa, ter ali potrošniki razlikujejo intenzivnost slanega okusa med vzorci kruha z različno vsebnostjo soli, pa tudi ali zaznavajo različne stopnje slanosti kruha iste vrste, ko uživajo vzorec kruha z oblogo iz sira. Na treh vzorcih predpakiranih štruc in treh vzorcih kajzeric iz bele pšenične moke smo opravili senzorično ocenjevanje s 30 članskim panelom mladih potrošnikov. Uporabili smo tri različne senzorične metode: ocenjevanje všečnosti z 9-točkovno hedonsko lestvico, lestvico Ravno prav (JAR) in Razvrščanje po intenzivnosti slanega okusa ter všečnosti vzorcev. Poleg tega smo izvedli še kemijsko analizo vsebnosti suhe snovi, pepela in določenih mineralov v ocenjevanih vzorcih. Da bi pridobili vpogled v nakupovalne in prehranjevalne navade v zvezi s kruhom, smo izvedli spletno anketo, v kateri smo zajeli 252 odraslih oseb. Na podlagi senzoričnih ocen in statistične obdelave podatkov smo ugotovili, da velikost vzorca kruha ni bistveno vplivala na hedonske ocene in všečnost vzorcev, saj nismo potrdili statistično značilnih razlik med obema velikostma vzorcev. Pri štrucah kot tudi pri kajzericah smo opazili, da je dodatek sira dvignil povprečno hedonsko oceno vzorcev, ne glede na postreženo velikost. Pri rezultatih razvrščanja vzorcev po intenzivnosti slanosti ni prišlo do bistvenih razlik glede na različni velikosti vzorcev. Poleg tega je manj kot polovica preskuševalcev pravilno razvrstila vzorce štruc in kajzeric z in brez sira glede na analizirane vsebnosti soli. S pomočjo kemijske analize smo primerjali deklarirane in analizirane vsebnosti soli, ki so bile znotraj dovoljenih odstopanj, vendar so pokazale nekoliko drugačno zaporedje vzorcev glede na vsebnost soli od prvotnega, privzetega iz deklaracij. The aim of the study was to determine whether the size of the served bread sample affects hedonic score and the evaluation of salty taste, and whether consumers differentiate the intensity of salty taste between bread samples with different salt content, as well as whether they perceive different salt contents of the same type of bread, when they eat the sample with a topping. We conducted a sensory evaluation on three samples of prepackaged white wheat breads and three samples of plain rolls with a 30-member panel of young consumers. We used three different sensory methods: hedonic liking with a 9-point hedonic scale, the Just About Right scale (JAR) and sorting by salty taste intensity and sample liking. In addition, we performed a chemical analysis of dry matter, ash and certain mineral content in the evaluated samples. To gain insight into shopping and eating habits related to bread, we conducted an online survey of 252 adults. Based on sensory estimates and statistical data processing, we found that sample size did not significantly affect the hedonic estimates and liking of the samples, as we found no statistically significant differences between the two sample sizes. In bread as well as in plain rolls, we observed that the addition of cheese raised the average hedonic score of the samples, regardless of samples size. When classifying the samples according to salt content, there were no significant differences in the results, regardless of sample size. In addition, less than half of the participants correctly classified the samples of breads and plain rolls with and without cheese, according to the analysed salt contents. The chemical analysis allowed us to compare the declared and the analysed salt contents that were within the tolerances, but showed a slightly different ranking of the samples in terms of salt content compared to the original, as assumed from the declarations.

Senzorična analiza je poleg fizikalno kemijske in mikrobiološke analize pomembna metoda za določanje kakovosti živil. Delimo jo na hedonske in analitične preizkuse, kamor spada tudi tradicionalna opisna analiza, ki pa je zelo zamudna in draga, zato se za ocenjevanje s potrošniki poslužujemo tako imenovanih hitrih ali alternativnih senzoričnih metod. Za naš poskus smo uporabili tri alternativne metode, in sicer Hitro profiliranje ali Flash profile (FP) ter 5- in 7- točkovno hedonsko lestvico. Pri 5-točkovni lestvici so bili preskuševalci osredotočeni na všečnost posameznih senzoričnih parametrov, medtem ko pri 7- točkovni lestvici na celokupno všečnost. Senzorično analizo smo izvedli z 31 nešolanimi preskuševalci in petimi strokovnimi preskuševalci, ocenjevali so tri vzorce zvrsti Metliška črnina PTP in tri vzorce zvrsti Belokranjec PTP letnika 2020. Rezultate smo primerjali s kvantitativnimi rezultati Vinske vigredi, kjer so vzorce ocenjevali po Buxbaumovi metodi. Ugotovili smo, da povprečne ocene všečnosti na 7-točkovni lestvici sovpadajo s kvantitativno oceno po Buxbaumovi metodi. Največkrat izbrana ocena pri obeh zvrsteh pri metodi 7-točkovne hedonske lestvice je bila dokaj ugaja in rahlo ugaja. Največkrat izbran opisnik pri metodi FP je bil tako pri zvrsti Metliška črnina PTP kot pri zvrsti Belokranjec PTP kislost, pri beli zvrsti sledi opisnik sadnost, pri rdeči zvrsti pa je bilo pogosteje kot sadnost navedeno specifično sadje. Rezultati 5-točkovne hedonske lestvice so pokazali, da je preskuševalcem pri obeh zvrsteh najbolj všeč izgled in najmanj okus vzorcev. In addition to physicochemical and microbiological analysis, sensory analysis is an important method to determine food quality. Sensory analysis is comprised of hedonic and analytical tests. The latter include traditional descriptive analysis, which is time-consuming and expensive, therefore we often use faster alternative descriptive methods, in particular with consumer panels. For our experiment we used three alternative methods (Flash profile (FP), 5- and 7-point hedonic scale). In 5-point hedonic scale, assessors focused on liking of individual sensory parameters and in 7-point hedonic scale on the overall liking of a sample. Sensory analysis was performed with 31 untrained assessors and five trained assessors. Three samples of the Metliška črnina PTP and three samples of Belokranjec PTP, vintage 2020 were evaluated. The results were also compared with quantitative results of Vinska vigred, where samples were evaluated according to Buxbaum method. We found that the average scores on the 7-point hedonic scale coincide with the quantitative estimates by the Buxbaum method. The most common chosen score in 7-point hedonic scale was “slightly like” and “moderately like”. The most frequently stated descriptor in FP method was acidity, for both blended wines. This was followed by fruitiness in the Belokranjec PTP samples, while in the Metliška črnina PTP samples more often that fruitiness specific fruits were stated as descriptors. The results of the 5-point hedonic scale showed that assessors most liked the appearance and least liked the taste of both Metliška črnina PTP and Belokranjec PTP samples.

Senzorična analiza je pomembno orodje za vrednotenje kozmetičnih izdelkov v celotni poti razvoja kozmetičnega izdelka, od konceptualizacije izdelka do marketinga in prodaje. Skupaj z instrumentalnimi testi daje dodatno vrednost in popolnejši profil kozmetičnega izdelka. Za razliko od instrumentalnih testov pri senzorični analizi kozmetični izdelek ocenjuje človek s svojimi osnovnimi čuti. To so vid, voh, tip, okus in sluh. Znotraj senzorične analize ločimo analitične in hedonske metode. Analitične imajo objektiven pristop, pri katerem sodeluje kvalificirano osebje, medtem ko je za hedonske metode značilen subjektiven pristop, pri katerem sodelujejo nekvalificirani prostovoljci. Znotraj vsake izmed metod ločimo več testov. Znotraj analitičnih metod ločimo diskriminatorno (trikotni test, duo-trio test, test s primerjavo v parih in uvrstitveni test) in deskriptivno (klasična kvantitativna deskriptivna analiza, metoda hitrega profiliranja, Pivot© profil metoda in metoda »označi, kar ustreza«) testiranje. Znotraj hedonskih metod ločimo afektivno in efektivno testiranje. Izbira testa je odvisna od cilja, ki ga želimo doseči. V diplomskem delu smo z anketnim raziskovanjem med devetimi slovenskimi in tujimi kozmetičnimi podjetji preučevali pristop k postavitvi senzoričnega profila izdelka. Gre za kozmetična podjetja in podjetja, ki se med drugim ukvarjajo tudi s senzorično analizo kozmetičnih izdelkov. Zanimalo nas je, na kakšen način so podjetja vpeta v senzorično analizo, katere izdelke vrednotijo in katerih testov se pri tem poslužujejo. Pridobili smo tudi podatke o lastnostih, izobrazbi in usposabljanju ocenjevalcev ter prostorih, kjer se senzorična analiza izvaja. Seznanili smo se tudi s potekom senzorične analize in vrednotenjem rezultatov le-te. Ugotovili smo, da vsa podjetja v določenem obsegu izvajajo senzorično vrednotenje kozmetičnih izdelkov, najpogosteje za kozmetične izdelke za lase. Največkrat uporabljajo hedonski pristop oz. potrošniške teste. Zanimiv odgovor sta nam podali slovenski podjetji Kozmetika Afrodita, d. o. o., in Hemptouch, d. o. o. Vprašanja, povezana s senzoriko, so namreč pri Afroditi zgolj del testiranja polizdelka v izbranih testnih skupinah. Pri tem nikoli ne sodelujejo usposobljeni preizkuševalci, temveč zgolj prostovoljci. Podjetje Hemptouch ne nameni veliko pozornosti ugodni senzorični izkušnji, saj je namen njihovih izdelkov reševanje kožnih težav. Kljub temu so se z zamenjavo sestavine zaradi neugodne senzorične izkušnje že srečali. Tako vidimo, da je senzorična analiza neizogibni in pomemben del vrednotenja kozmetičnih izdelkov. V drugem sklopu naloge smo na podlagi pridobljenih informacij v okviru anketnega raziskovanja in podatkov iz strokovne literature sestavili vprašalnik in izvedli senzorično analizo, kjer nas je zanimala predvsem povezava med zaznanimi lastnostmi ter trditvami za posamezen kozmetični izdelek. Izvedli smo hedonski oz. potrošniški test, in sicer kombinacijo afektivnega in efektivnega testa. Primerjali smo dve kremi za obraz znamke Afrodita, »Aqua MIX lahka hranljiva krema« in »Botanical MIX vlažilna gelna krema«. Kremi sta se med seboj razlikovali v določenih sestavinah, s čimer smo pojasnili razlike v senzoričnih lastnostih. Večina testirank bi raje izbrala »Botanical MIX vlažilno gelno kremo«, ki glede na informacije s strani proizvajalca dejansko dosega večji delež prodaje. V okviru testiranja smo prav tako potrdili večino navedb, s katerimi proizvajalec oglašuje oba kozmetična izdelka. V okviru diplomske naloge smo z anketnim raziskovanjem pridobili veliko informacij ter dobili vpogled v ključno vlogo senzorične analize tako pri razvoju kot marketingu kozmetičnih izdelkov. Sensory analysis is a tool for evaluating cosmetic products throughout the development path of a cosmetic product, starting from the conceptualization model to marketing and sales. Together with instrumental tests, it provides additional value and a complete profile of the cosmetic product. Unlike instrumental tests, sensory analysis is carried out by a person with its basic senses, namely sight, smell, touch, taste and hearing. Within sensory analysis, we distinguish between analytical and hedonic methods. Analytical methods have an objective approach involving qualified staff, while hedonic methods have more subjective approach involving unskilled volunteers. Within each method, there are several tests. Within analytical methods, we distinguish between discrimination (triangle test, duo-trio test, pairwise test and ranking test) and descriptive (classical quantitative descriptive analysis, flash profile method, pivot profile method and check-all-that-apply method) testing. Within hedonic methods, we distinguish between affective and effective testing. The choice of test depends on the goal we want to achieve. Within the diploma thesis, we studied the approach to setting up a sensory profile through a survey among nine Slovenian and foreign cosmetic companies. These are cosmetic companies and companies that are not cosmetic but are engaged in sensory analysis of cosmetic products. We were interested in how the companies are involved in sensory analysis, which products they value and which tests are used. We also obtained data on the characteristics, education and training of assessors and the places where sensory analysis is performed. We also got acquainted with the steps of sensory analysis and evaluation of its results. We found that each company performs a sensory evaluation of cosmetic products to a certain extent, most often for hair cosmetics. Hedonic approach or consumer tests are most often used. An interesting answer was provided by Slovenian companies Kozmetika Afrodita d. o. o. and Hemptouch d. o. o. In Afrodita sensory-related questions are only part of the testing of a semi-finished product in selected test groups. Qualified assessors are never involved, only volunteers. Hemptouch does not pay much attention to a favourable sensory experience, as the purpose of their products is to solve skin problems. Nevertheless, they have already encountered ingredient replacement due to an unfavourable sensory experience. We conclude that sensory analysis is an inevitable and important part of the evaluation of cosmetic products themselves. In the second part of the diploma thesis, based on the information obtained in the survey and data from the professional literature, we set up a questionnaire and performed a sensory analysis, where we were mainly interested in the correlation between perceived properties and claims for individual cosmetic products. We performed hedonic or consumer test, a combination of affective and effective test. We compared two Afrodita’s face creams, “Aqua MIX light nourishing cream” and “Botanical MIX hydrating gel cream”. Creams differ in certain ingredients, thus explaining the differences in sensory properties. Most opted for “Botanical MIX hydrating gel cream” over “Aqua MIX light nourishing cream”. According to the information from manufacturers “Botanical MIX hydrating cream” indeed achieves a higher share of sales. As part of the testing, we also confirmed most of the claims, with which manufacturers advertise both cosmetic products. Through survey research, we gained a lot of information and insight into the key role of sensory analysis in both the development and marketing of cosmetic products.

V živilski industriji se začimbe uporablja kot dodatek različnim živilom za izboljšanje senzoričnih lastnosti (barve, vonja, okusa in arome) ter kot antioksidante in protimikrobna sredstva. Kot začimbe uporabljamo različne dele rastlin, liste, semena, lubje, plodove in korenine. Pri ocenjevanju senzoričnih lastnosti različnih začimb si lahko pomagamo z McCormickovim senzoričnim kolesom začimb, ki vključuje senzorične opisnike za vonj in aromo. Proučili smo možnosti uporabe začimb v pekovskih izdelkih kot dodatkov za izboljšanje barve in arome ter kot antioksidativnih in protimikrobnih učinkovin. V okviru eksperimentalnega dela diplomskega dela smo želeli raziskati vpliv dodatka izbranih začimb (janeža, pimenta, ingverja in kurkume) na všečnost nekaterih senzoričnih lastnosti (videz, vonj, okus, aroma, krhkost, topnost) in celokupno všečnost piškotov. Spekli smo piškote z dodatkom začimb in jih senzorično ocenili s panelom študentov. Večje razlike med vzorci so bile pri videzu, vonju, okusu in aromi. Kontrolni vzorec brez začimb je prejel najvišje ocene pri večini senzoričnih lastnosti, razen videzu, kjer so bili bolje ocenjeni le piškoti z ingverjem. Pri ocenjevanju topnosti in krhkosti piškotov so bili rezultati med vzorci primerljivi. Pri ocenjevanju celokupne všečnosti so študenti najboljše ocenili kontrolne piškote brez dodatkov, sledili so piškoti z janežem, nato piškoti z dodatkom pimenta, najslabše so bili ocenjeni piškoti z ingverjem in s kurkumo. Pri dodatku ingverja je študente najbolj zmotil pekoč pookus piškotov, pri dodatku kurkume pa preveč intenzivna rumena barva. In food industry, spices are mostly used to improve colour, odour, taste and aroma of different foods, and as antioxidants and antimicrobial agents. Spices come from different parts of plants, such as leaves, seeds, bark, fruits, roots, berries and pods. Sensory properties of different spices can be described with McCormick's spice wheel, which includes sensory descriptors for odour and aroma. In graduation thesis we have studied the use of spices in bakery products for improvement of colour and aroma, and antioxidant and antimicrobial activity. Also we wanted to investigate the effect of the addition of selected spices (anise, allspice, ginger and turmeric) on some sensory properties (appearance, odour, taste, aroma, fragility and solubility) and overall liking of cookies. The cookies were prepared with addition of spices and then sensory evaluated with a panel of students. The major differences between the cookies were in appearance, odour, taste and aroma. The control sample (without spices) received the highest scores for most sensory properties except for the appearance, where only cookies with ginger were evaluated better. In assessing the solubility and fragility of cookies the hedonic scores were comparable between the samples. In evaluating the overall likeness, the best results were obtained for the control, followed by cookies with anise and allspice, while the lowest scores were obtained for cookies with ginger and turmeric. Cookies with ginger received lower hedonic score because of spicy, burning aftertaste, whereas cookies with turmeric were evaluated lower because of too intense yellow colour.

Namen dela je bil določiti hranilno vrednost gumi bonbonov, izvesti senzorično analizo in ugotoviti vpliv laktuloze na odvajalni učinek pri študentih po zaužitju bonbonov. V analizo smo vključili gumi medvedke z laktulozo in štiri vzorce običajnih gumi bonbonov različnih proizvajalcev s slovenskega tržišča. Hranilno vrednost smo določili s kemijsko analizo, v katero je bilo vključeno določanje vsebnosti vode, maščob, beljakovin, skupnih sladkorjev, laktuloze in pepela ter termodinamska aktivnost vode. Iz dobljenih rezultatov smo izračunali energijsko vrednost gumi bonbonov ter hranilne vrednosti primerjali z deklariranimi. Merili smo tudi teksturne lastnosti z instrumentalno analizo s testom TPA (analiza profila teksture). S senzorično analizo smo določali intenzivnost izbranih senzoričnih lastnosti gumi bonbonov z lestvico »ravno prav«, všečnost gumi bonbonov z 9-točkovno hedonsko lestvico in izvedli preskus s primerjavo v paru. S pomočjo anketnih vprašalnikov pa smo od študentov dobili informacije o pogostosti uživanja gumi bonbonov, o splošnem zdravju črevesa in o spremembah stanja prebave po zaužitju gumi bonbonov. Analize so pokazale, da se vzorci gumi bonbonov večinoma razlikujejo v hranilni vrednosti. Vzorec gumi medvedkov z laktulozo se od ostalih vzorcev razlikuje v teksturnih lastnostih. Gumi medvedki z laktulozo so v večini senzoričnih lastnosti slabše senzorično sprejemljivi v primerjavi z ostalimi vzorci. Večina vključenih študentov uživa gumi bonbone občasno in v manjših količinah. Gumi medvedki z laktulozo pospešujejo odvajanje blata, pri vključenih študentih so najpogosteje začeli delovati isti dan, manj kot 5 ur od zaužitja gumi bonbonov, učinek je trajal vsaj tri ure. The aim of the research was to determine nutritional value and sensory characteristics of gummy jellies as well as the effect of lactulose on laxation in students after ingesting gummy jellies. Lactulose gummy jellies and four samples of other gummy jellies from the Slovenian market were analysed. The nutritional value was determined by chemical analysis, which included the determination of water, fat, protein, total sugars, lactulose and ash content. Also the thermodynamic activity of water was determined. From the obtained results the energy value of gummy jellies was calculated. The nutritional values were compared with the declared ones. Texture properties of gummy jellies were measured by Texture Profile Analysis. Sensory analysis was performed to determine the intensity of selected sensory properties of gummy jellies with just about right (JAR) scale and the likeness of gummy jellies with a 9-point hedonic scale. A paired comparison test was also performed. Information about the frequency of gummy jellies consumption, the general digestive health and changes of digestion after consuming gummy jellies were obtained from students with questionnaires. Chemical analysis showed that samples of gummy jellies differed in nutritional value. Lactulose gummy jellies differed from other samples in textural properties. Lactulose gummy jellies were less sensory acceptable compared to other samples. Most of the students included in the study consume gummy jellies occasionally and in smaller amounts. Lactulose gummy jellies accelerated the defecation frequency, most often they started to work on the day of ingestion, less than five hours after ingestion the gummy jellies and the laxative effect lasted at least three hours.

Namen magistrskega dela je bil ugotoviti skladnost hranilne in energijske vrednosti celodnevnih obrokov stanovalcev v Domu starejših občanov Ljubljana - Šiška s priporočili. Sodelujočim v raziskavi smo določili indeks telesne mase (28,1 ± 5,0) ter izmerili obseg pasu (stanovalke: 95,4 ± 11,6 cm stanovalci: 89,8 ± 6,2 cm). S tehtanjem ponujenih obrokov in kasneje ostankov hrane smo določili dejansko količino zaužite hrane ter s pomočjo Odprte platforme za klinično prehrano (OPKP) določili vsebnost energije in makrohranil v celodnevnih zaužitih obrokih. Rezultati kemijske analize celodnevnih ponujenih obrokov so nam omogočili primerjavo rezultatov, dobljenih z OPKP ter ujemanje s priporočili. Na osnovi celokupnih srednjih vrednosti je večina sodelujočih v raziskavi s celodnevnimi zaužitimi obroki (prvi teden: 7545 ± 860 kJ drugi: 7133 ± 1049 kJ) dosegala priporočene dnevne energijske vnose, določene glede na spol, starost in ocenjeno raven telesne dejavnosti. Velja sicer poudariti, da bi bilo natančno doseganje obstoječih kriterijev za vsakega sodelujočega mogoče določiti le na osnovi individualnih podatkov. Pri večini sodelujočih v raziskavi smo določili nizko raven telesne dejavnosti. Rezultati so pokazali, da je odstotek energije iz ogljikovih hidratov v celodnevnih zaužitih obrokih prenizek (prvi teden: 44,5 ± 3,7 % drugi: 47,5 ± 7,2 %). Nasprotno je bil odstotek energije iz maščob previsok (prvi teden: 39,3 ± 4,6 % drugi: 35,5 ± 6,2 %). Odstotek energije iz beljakovin (prvi teden: 16,3 ± 2,6 % drugi: 17,0 ± 2,8 %) je bil skladen s priporočili, prav tako tudi vnosi beljakovin (prvi teden: 71 ± 10 g drugi: 71 ± 13 g) pri večini sodelujočih v raziskavi glede na njihovo telesno maso. Pri sodelujočih v raziskavi smo preverili tudi všečnost kosil in večerij ter njihove ocene primerjali z ocenami strokovnega panela. Oboji so dodelili visoke povprečne ocene za obroke med katerimi niso obstajale statistično značilne razlike pri p ⡤ 0,05. The purpose of the master's thesis was to determine macronutrient and energy consistency of full-day meals of residents in the Elderly nursing home Ljubljana – Šiška with the recommendations. We determined body mass index of the participants included in the research (28,1 ± 5,0) and measured waist circumference (female: 95.4 ± 11.6 cm male: 89.8 ± 6.2 cm). By weighing the offered meals and later leftovers, we determined the actual amount of consumed food and determined the energy and macronutrients content of the whole day's meals, using the Open Platform for Clinical Nutrition (OPKP). The results obtained with the OPKP were compared with the results of chemical analysis of whole-day’s offered meals, as well as recommendations. Based on the overall median values, the majority of participants included in the research met the recommended daily energy intake determined by gender, age and estimated physical activity level with their full-day meals (first week: 7545 ± 860 kJ second: 7133 ± 1049 kJ). It has to be stressed, however, that the exact accordance with the existing criteria for each participant should be based on individual, not mean data. We found a low physical activity level in most of the participants included in the research. We have come to the conclusion that the energy content of carbohydrates in full-day meals was too low (first week: 44.5 ± 3.7 % second: 47.5 ± 7.2 %). On the contrary, the energy content of fats was too high (first week: 39.3 ± 4.6 % second: 35.5 ± 6.2 %). Protein energy has been shown to be in line with the recommendations (first week: 16.3 ± 2.6 % second: 17.0 ± 2.8 %), as the protein intake (first week: 71 ± 10 g second: 71 ± 13 g) met recommended daily intake for the majority of the participants according to their body weight. The lunches and dinners offered were assessed by both the residents and expert panel. Both have given high average marks for meals between which there were no statistically significant differences at p ⡤ 0.05.

Namen magistrskega dela je bila izdelava piščančjih posebnih klobas z zmanjšano vsebnostjo maščob in dodatkom prehranske vlaknine. To smo dodajali v količini potrebni za zadostitev pogojev uporabe prehranskih trditev »Vir prehranske vlaknine« in »Visoka vsebnost prehranske vlaknine«. V ta namen smo uporabili inulin, izolirano ovseno vlaknino in luščine indijskega trpotca. Klobasam smo določili osnovno kemijsko sestavo z uporabo NIR ter klasičnih metod določanja vsebnosti beljakovin in maščob, vsebnost prehranske vlaknine je bila določena z encimsko-gravimetrično metodo. Teksturne lastnosti smo določili z instrumentalno in senzorično analizo. Klobase smo senzorično ocenili tudi s kvantitativno opisno analizo s šolanim panelom ter analizo s potrošniki. Ugotovili smo, da dodatek prehranske vlaknine omogoča izboljšanje hranilne sestave klobas in zmanjšanje vsebnosti maščob. Vsebnost prehranske vlaknine je v vseh primerih zadoščala pogojem uporabe prehranskih trditev. Glede na rezultate je kot vir prehranske vlaknine in nadomestek maščob v klobasah najprimernejši inulin, saj so klobase z dodatkom 3 g/100 g ali 6 g/100 g po senzoričnih lastnostih in sprejemljivosti primerljive s kontrolnim vzorcem. Ovsena vlaknina ima v primeru dodatka 3 g/100 g potencial uporabe za ta namen, vendar bi bila potrebna izboljšava recepture. Indijski trpotec se je izkazal za neprimernega zaradi negativnih učinkov na teksturne in senzorične lastnosti klobas. The purpose of this research was to prepare cooked chicken sausages with reduced fat content and addition of dietary fibre. The latter was added in quantity needed for the use of nutrition claims »Source of fibre« and »High fibre«. For this purpose, inulin, isolated oat fibre and psyllium were used. The chemical composition of sausages was determined with NIR and with chemical methods for determination of protein and fat the dietary fibre content was determined with enzymatic-gravimetric method. Texture was determined with instrumental and sensory analysis. The sensory properties of sausages were also analysed using quantitative descriptive analysis with a trained panel, and with consumers. The results have shown that the addition of dietary fibre improves the nutritional composition of sausages and reduces the fat content. Dietary fibre content of all samples was sufficient for the use of nutrition claims. Based on our results, inulin is the most appropriate source of dietary fibre and fat substitute in cooked chicken sausages, as sausages with the addition of 3 or 6 g inulin/100 g had comparable sensory properties and acceptability to the control. Oat fibre showed good potential when added in concentration of 3 g/100 g, but the sausage would need recipe optimization. Due to its negative effect on textural and sensory properties of sausages, psyllium was found to be inappropriate for the use in cooked chicken sausages.

Senzorična analiza čokolade je pogosto predmet raziskav, vendar večinoma s panelom šolanih preskuševalcev. Raziskav senzorične analize čokolade s potrošniki pa je relativno malo, nekatere predstavljamo v diplomskem delu. Uporablja se lahko najrazličnejše metode in tehnike: označi vse kar ustreza, hedonske lestvice, profiliranje po lastni presoji, EsSense Profile®, in druge, pogosto so vključeni tudi vprašalniki o pogostosti uživanja čokolade. Podatke, ki jih dobimo s strani potrošnikov, lahko uporabimo za analizo sprejemljivosti čokolade, občutkov ob uživanju in kako bo sprejeta določena vrsta čokolade na trgu. S panelom potrošnikov, ki so podali opisnike za čokolado, so izdelali senzorični leksikon in ga vizualno upodobili s senzoričnim kolesom. Kolo je sestavljeno iz štirih glavnih kategorij, razdeljenih na 21 podkategorij, ki vsebujejo 61 opisnikov za belo, mlečno in temno čokolado. Kolo je uporabno v industriji čokolade za razvoj novih živil, spremljanje kakovosti in zagotavljanje kakovosti. Z merjenjem čustvenega odziva ugotovimo kako čokolada vpliva na potrošnike, ali so ob uživanju srečni, zadovoljni, nostalgični in ali zaznajo druga pozitivna čustva in občutke. Čustva imajo močan pomen pri nakupu čokolade in rezultate teh raziskav lahko proizvajalci čokolade uporabijo za razvoj različnih vrst čokolad, ki bodo čim bolj sprejemljive za potrošnike. Sensory analysis of chocolate is often the topic of research, usually performed with a panel of trained sensory assessors. There is relatively little research available on sensory analyses of chocolate with consumers and some will be presented in bachelor`s thesis. There are various methods in use: check all that apply, hedonic scales, free choice profilling, EsSense Profile® and others, often also questionnaires concerning the frequency of chocolate consumption. The results obtained from the consumers can be used to analyse the acceptability of chocolate, the sensations during consumption of chocolate and how a particular type of chocolate will be accepted on the market. Through the use of consumer panel that provided descriptors for chocolate, a sensory lexicon for chocolate was created and visualized with a sensory wheel. The chocolate sensory wheel consists of four main categories, divided into 21 subcategories which contain 61 descriptors for white, milk and dark chocolate. Sensory wheel is applicable in the chocolate industry for development of new products, quality control and quality assurance. By measuring emotional responses, we learn how chocolate can affect the consumers and their feelings during consumption. Emotions play important role in buying chocolate and the results of their research can be used in chocolate industry to create a chocolate that will be most acceptable for consumers.

Opisna analiza je najbolj izpopolnjena metoda za senzorično ocenjevanje vin. Vendar se zaradi dolgotrajnega postopka šolanja ter posledično časovno in cenovno bolj potratne analize v določenih primerih nadomešča z alternativnimi metodami.. Za naš poskus smo uporabili metodi Označi vse, kar ustreza ali CATA ter Hitro profiliranje ali Flash profile. Dodatno smo uporabili tudi 9-točkovno hedonsko lestvico za ugotavljanje všečnosti vzorcev. Senzorično analizo smo izvedli z 12 nešolanimi preskuševalci. Ocenjevali so pet vzorcev sortnega vina malvazija, letnika 2018. Vsi vzorci so bili nefiltrirani in nestabilizirani. Razlikovali so se po dodatku hranil za kvasovke med pridelavo. Preskuševalcem smo za zagotovitev nepristranskosti podali informacije zgolj o sorti in letniku vina. Najpogosteje uporabljeni opisniki pri metodi Hitro profiliranje so bili kislina, po marelici, po citrusih, alkohol ter po oreških. Pri metodi CATA so preskuševalci v največji meri zaznavali opisnike po jabolkih, po lešnikih/orehih, po medu, srednje intenzivna aroma, o citrusih ter po marelici. Največje število posameznih zaznanih opisnikov smo zabeležili pri metodi CATA, kjer so preskuševalci zgoraj omenjene opisnike skupno zaznali od 14 do 28-krat. Rezultati se skladajo z običajnimi senzoričnimi lastnostmi vina sorte malvazija. Uporabljeni senzorični opisniki se med metodama CATA in Hitro profiliranje v manjši meri ujemajo, pri določenih opisnikih smo ugotovili povezave med pogostostjo uporabe opisnika pri metodi CATA in označeno intenzivnostjo pri metodi Hitro profiliranje. Descriptive analysis is the most perfected method for wine sensory analysis. Although, due to the long-lasting process of training and consequently a longer and more expensive analysis, new alternative methods are being enforced. For our analysis we used Flash profile and “Check all that apply” (CATA) method. Additionally, 9-point hedonic scale was used to assess the liking of the samples. The sensory analysis was conducted with 12 untrained assessors. They assessed five samples of Malvasia wine, vintage 2018. All the samples were unfiltered and unstabilized. They differed in the addition of yeast nutrients during production. To prevent bias, only information about grape variety and vintage was given to the assessors. The most often used descriptors with Flash profile method were acidity, apricot and citrus aroma, alcohol and nutty aroma. With CATA, descriptors like apple, hazelnut/walnut aroma, honey, medium intense aroma, citrus and apricot aroma were used more often. CATA method produced a larger number of chosen individual descriptors, where the above-mentioned descriptors recorded from 14 to 28 total choices. The results comply with the known sensorial characteristics of Malvasia wine. The descriptors in both methods match in a lesser extent. In certain descriptors, relations between the frequency of descriptor choice in CATA method and the intensity in Flash profile method were found.

Opisna senzorična analiza je kompleksna senzorična metoda za opis živil glede na zaznane senzorične lastnosti in njihovo intenzivnost. Pomembno vlogo pri izvajanju opisne senzorične analize imajo senzorični leksikoni, ki vključujejo opisnike, definicije in referenčne standarde za opisovanje senzoričnih lastnosti živila (videza, vonja, okusa, arome, teksture). Senzorične leksikone razvijajo visoko usposobljeni strokovnjaki, razvoj poteka v dveh fazah. Prva faza, ki je namenjena pripravi na razvoj senzoričnega leksikona, vključuje izbor članov panela in reprezentativnih vzorcev ter razvoj protokolov. V drugi, razvojni fazi, člani panela oblikujejo opisnike in definicije za izbrano živilo ter določijo referenčne standarde. Senzorični leksikoni se lahko v živilstvu uporabljajo na različnih področjih, kjer lahko služijo kot komunikacijsko orodje, kot pomoč pri razvoju novih in izboljšanju že obstoječih živil, za kontrolo kakovosti, za nadzor sprememb med skladiščenjem živil in za gojenje novih sort rastlin. Kot komunikacijsko orodje se lahko uporabljajo tudi senzorična kolesa, ki so vizualna predstavitev senzoričnih leksikonov. Razviti so senzorični leksikoni za opis zaznave senzoričnih lastnosti različnih kategorij živil, kot so sadje, zelenjava, oreški, pijače, mlečni izdelki, mesni izdelki, kot tudi leksikoni za posamezna živila. Razvit senzorični leksikon za čaj mate vsebuje 38 opisnikov, definicij in referenčnih standardov za videz, vonj, okus, aromo in pookus čaja mate. S pomočjo senzoričnega leksikona proizvajalci čaja mate lažje zagotavljajo kakovostno živilo. Descriptive sensory analysis is complex sensory method for describing foods according to perceived sensory properties and their intensity. Sensory lexicons, which include descriptors, definitions and reference standards for describing the sensory properties of a food product (appearance, odour, taste, aroma, texture) have an important role in performing descriptive sensory analysis. Sensory lexicons are developed by highly trained professionals. Lexicon development undergo two stages. First stage (preparation stage) includes the selection of panelists and representative samples, and the development of protocols. In the second, development stage, panelists develop descriptors and definitions, and select reference standards. Sensory lexicons can be used as a communication tool, for new product development, quality control, foods improvement, measuring changes of foods during storage, and breeding new plant cultivars. Sensory wheels are a visual representation of sensory lexicons and can also be used as a communication tool. Numerous lexicons have been developed to describe sensory characteristics of a variety of food products, such as fruits, vegetables, nuts, beverages, dairy products, meat product, etc. Developed sensory lexicons for mate tea includes 38 descriptors, definitions and references for mate tea appearance, odour, taste, aroma and aftertaste. Sensory lexicon can be useful for producers of mate tea, as they can provide quality products.

V diplomskem delu smo ugotavljali zaznavo lastnosti arome in všečnost šestih različnih vzorcev kostanjevega medu slovenskega izvora s skupino 60 mladih potrošnikov. Preskuševalci so opisali vonj in aromo vzorcev kostanjevega medu s kvalitativno opisno metodo »Označi vse, kar ustreza« (CATA) in določili všečnost senzoričnih lastnosti (vonja, arome, sladkosti in grenkobe) na 7-točkovni in skupno všečnost na 9-točkovni hedonski lestvici. Določili smo še nekatere osnovne fizikalno-kemijske parametre povezane s senzorično značilnostjo oziroma kakovostjo medu, kot so vsebnost vode, električno prevodnost, vrednost pH ter parametre barve v sistemu CIE (L*, a*, b*). Dobljene podatke smo obdelali s statističnimi metodami in tako določili opisne statistike analiziranih parametrov. Pomembne senzorične značilnosti kostanjevega medu so močno intenziven vonj in aroma po kostanjevem cvetju, karamelu, in srednje do močno intenziven grenek okus. Izražene značilnosti vzorca se odražajo v višji oceni strokovnega panela, vendar pa to ne pomeni nujno tudi visoke hedonske ocene potrošnikov. Najvišjo hedonsko oceno sta dobila vzorca K2 in K8, ki sta imela šibko do srednje intenziven vonj in aromo ter srednje sladek in nežno grenek okus (metoda CATA). Najnižjo oceno všečnosti sta dobila vzorca K4 in K5, ki sta za senzorično kakovost prejela največ točk strokovnega panela. Zanju so potrošniki z metodo CATA najpogosteje navedli, da imata srednje intenziven oziroma intenziven vonj in aromo ter nežno oziroma srednje sladek in močno grenek okus. Opisnik arome »po karamelu« je v vseh vzorcih medu zaznalo 47 % in več potrošnikov. In the thesis we were checking the perception of aroma properties and the liking of six different samples of chestnut honey of Slovenian origin, with a panel of 60 young consumers. The assessors described the odor and aroma of samples with qualitative descriptive method »Check all that apply « (CATA) and determined the liking of sensory properties (odor, aroma, sweetness and bitterness) on a 7-point and overall liking on a 9-point hedonic scale. We have also determined some of the basic physico-chemical parameters associated with sensory characteristics or quality of the honey, like water content, electrical conductivity, pH value and color parameters in the CIE system (L*, a*, b*). The obtained data were processed by statistical methods and thus determined descriptive statistics of the analyzed parameters. The important sensory characteristics of chestnut honey are intense odor and aroma of chestnut flowers, caramel, and medium to intense bitter taste. The expressed characteristics of the sample are reflected in a higher rating of the expert panel, but this does not necessarily mean a high hedonic score from the consumers. The highest hedonic scores were given to the samples K2 and K8, which had a weak to medium intense odor and aroma, and a medium sweet and slightly bitter taste (CATA method). The lowest scores of liking received samples K4 and K5, which om the other hand received the highest number of points for the sensory quality from the expert panel. For these two samples consumers most often indicated, with the CATA method, a medium intense or intense odor and aroma, and a slightly or medium sweet and strongly bitter taste. The "caramel" aroma descriptor was checked by 47% and more consumers in all samples of honey.

Sladila imajo sladek okus in se razlikujejo po sladkosti. Zaradi zdravstvenih težav je pomembno, da se sladkor zamenja z intenzivnimi sladili, s čimer se zmanjša vnos sladkorja in istočasno ohrani sladkost hrane. Intenzivna sladila so nizkokalorična sladila, ki so lahko sintetična ali naravna. Hranilna sladila so presnovljiva in zagotavljajo kalorije. Zaznavanje okusa poteka preko receptorskih celic, ki se nahajajo na jeziku. Sposobnost okušanja grenkih komponent je genetsko opredeljena, preskuševalci pa se delijo na tiste, ki so občutljivi na spojino 6-n-propiltiouracil (PROP), in na tiste, ki niso občutljivi na to spojino. Občutljivost na grenkobo spojine PROP je povezana tudi z zaznavo sladkega okusa, in sicer naj bi ljudje, ki zaznavajo PROP v nizkih koncentracijah, imeli tudi nižji prag za prepoznavanje sladkega okusa. Pri eksperimentalnem delu smo opravili senzorično analizo različnih sladil v vodni raztopini in v obliki modelnih pijač pri predmetu Senzorične metode na Biotehniški fakulteti in na Tehnološki fakulteti v Novem Sadu, kjer so bili preskuševalci študentje prehrambne tehnologije. S senzoričnimi preskusi smo določili intenzivnost in všečnost sladkega okusa različnih sladil v pripravljenih modelnih pijačah ter ocenili intenzivnost zaznanega kovinskega okusa. Intenzivnost kovinskega, sladkega, grenkega okusa in všečnost sladil smo določili tudi v vodnih raztopinah sladil. Sposobnost okušanja grenkih spojin posameznega preskuševalca pri senzorični analizi smo določili s testom s 6-n-propiltiouracilom (PROP) in želeli preveriti povezavo s hedonsko oceno vzorcev raztopin sladil. Sweeteners have a sweet taste and vary in their sweetness. Due to health problems, it is important that sugar can be replaced by intensive sweeteners, which can reduce the intake of sugar, while at the same time preserving the sweetness of food. Intensive sweeteners are low calorie sweeteners, which can be synthetic or natural. Nutritional sweeteners are digestible and provide calories. The perception of taste takes place via receptor cells that are present on the tongue. The ability to taste bitter compounds is genetically determined, and the tasters are then divided into those that are sensitive to the 6-n-propylthiouracil (PROP) compound and to those that are not sensitive to this compound. The sensitivity to the bitterness of PROP is also associated with the preception of the sweet taste, thus people who perceive PROP in low concentrations also have a lower threshold for recognizing the sweet taste. In the experimental part a sensory analysis of various sweeteners in aqueous solution and the form of model drinks was carried out at the Biotechnical Faculty during the subject of Sensory methods and at the Faculty of Technology in Novi Sad, where the panel of consumers were students of Food Technology and Nutrition department. With various sensory tests, a panel of consumers determined the intensity and hedonic likeness of the sweet taste of various sweeteners that were prepared like model drinks. They determined the intensity of metallic aftertaste. The intensity of metallic, sweet, bitter taste and the likeness of sweeteners was also determined in the aqueous solution of sweeteners. The individual capability of tasting the bitter compounds was determined by sensory analysis with the 6-n-propylthiouracil (PROP test) and we wanted to check the association with the hedonic evaluation of samples of sweetener solutions.

Namen naše raziskave je bila karakterizacija senzoričnih lastnosti ajdovega medu, ki spada med manj znane vrste slovenskega medu. V raziskavo smo vključili 10 vzorcev ajdovega medu letnika 2017 in 2018. S strokovnim panelom šolanih preskuševalcev smo ovrednotili senzorični profil ajdovega medu z metodo kvantitativne opisne analize in vzorce ocenili s točkovanjem senzoričnih lastnosti - videza, vonja, okusa in arome s sistemom 30-ih točk. Pri senzoričnem profiliranju smo določili prevladujočo animalno aromo, ki sta ji sledila topla in kemijska aroma. Cvetlična aroma je dosegla najnižjo intenzivnost na 10 cm lestvici. S potrošniškim panelom študentov smo vzorce ajdovega medu senzorično ocenili z metodo kvalitativne opisne analize CATA (»Označi vse kar ustreza«) in ovrednotili senzorične lastnosti s hedonsko lestvico. Študentje so z metodo CATA od podanih opisnikov najpogosteje izbrali srednje intenziven vonj, srednjo intenzivno aromo ter vonj in aromo po suhem sadju in karamelu. Okus je bil največkrat označen kot srednje sladek, nežno in srednje kisel ter nežno grenek. Potrošniki so najpogosteje uporabili opisnike cvetlične skupine za opis vonja in arome. Hedonsko ocenjevanje senzoričnih lastnosti je pokazalo, da je všečnost ajdovega medu slabša zaradi neprijetnega, animalnega vonja. The purpose of our research was to define the sensory properties of buckwheat honey, the less known type of Slovenian honey. Ten samples of buckwheat honey from the years 2017 in 2018 were included in the study. A panel of trained assessors evaluated the sensory profile of buckwheat honey using the quantitative descriptive analysis method. The samples were also assessed by scoring the sensory properties (appearance, odour, taste and aroma) with a system of 30 points. Sensory profile of buckwheat honey is characterized predominantly by animal aroma, followed by warm and chemical aroma. Floral aroma is present in low intensities. With a panel of consumers, students at Biotechnical faculty, samples of buckwheat honey were evaluated using qualitative descriptive analysis (CATA Check all that apply) method. Students also evaluated sensory properties of this honey type with hedonic scales. Descriptors that were most often chosen by the students to describe the odour and aroma of buckwheat honey samples were medium intense odour and aroma, referring to dried fruit and caramel. The taste was mostly marked as medium sweet, mild to medium sour and slightly bitter. Results showed that a panel of students more often used descriptors of the floral group to describe the odour and aroma of buckwheat honey. The hedonic assessment of sensory properties has shown that the overall likeness of buckwheat honey is worse due to the unpleasant, animal-like odour.

Ghee je indijsko ime za prekuhano maslo, ki so ga pripravljali tudi v naših krajih, ko na voljo še ni bilo ustreznih možnosti hlajenja. S postopkom počasnega kuhanja (48 ur) pri temperaturi pod 100 °C se iz surovega masla odstranijo ogljikovi hidrati, kazein, beljakovine, laktoza, nečistoče in voda. Na koncu ostane le čista mlečna maščoba. Zanimala nas je senzorična sprejemljivost tega izdelka med mlajšimi potrošniki. Analizirali smo vzorce masla ghee štirih različnih proizvajalcev, ki so na voljo na slovenskem trgu. S pomočjo panela 46 mlajših potrošnikov smo opravili senzorično analizo vzorcev. Uporabili smo kvalitativno opisno senzorično metodo »Označi vse kar ustreza« (CATA), 9-točkovno hedonsko lestvico za oceno stopnje ugajanja, metodo razvrščanja po všečnosti za vzorce masla ghee in vzorce masla ghee, namazane na kruh. Pregledali smo tudi deklarirane hranilne vrednosti vzorcev, jih primerjali med seboj in z vrednostmi surovega masla slovenskega proizvajalca. Med sodelujočimi v senzorični analizi smo izvedli tudi anketo o poznavanju masla ghee. Z anketo smo ugotovili, da več kot polovica anketirancev masla ghee še ni poskusila, rezultati senzorične analize pa so pokazali, da jim maslo ghee ni všeč. Ghee is an Indian name for cooked butter, which was also prepared in our countries, before the invention of the cooling systems. By slow cooking (48 hours) at a temperature below 100 °C, the carbohydrates, casein, proteins, lactose, impurities and water are removed from the raw butter. In the end, only pure milk fat remains. We were interested in the sensory acceptability of the product among younger consumers. We analyzed ghee butter samples of four different producers, which are available on Slovenian market. The four samples of ghee were sensory assessed by a panel of 46 younger consumers. We used a qualitative descriptive method Check All That Apply (CATA), a 9-point-hedonic scale, ranking of samples according to their liking and ranking of ghee samples spread on bread according to the liking. We also reviewed the declared nutritional values of the samples and compared them with each other and with values for a raw butter of the Slovenian producer. We also conducted a survey on the knowledge of ghee butter among participants in the sensory analysis. With the survey, we found out that more than half of the participants have not tried ghee yet and results of sensory tests showed that they do not like it.

Namen dela je bil preučiti vpliv dodatka prehranske vlaknine v pijače na senzorično sprejemljivost pri mlajših potrošnikih-študentih. V senzorično ocenjevanje smo vključili kavo z mlekom in pomarančni nektar z dodatkom gumi arabike ter komercialnega pripravka NUTRIOSE®. Prehransko vlaknino smo v pijače dodali v količini, ki zadostuje za označevanje izdelka s prehransko trditvijo »vir prehranske vlaknine«. Študenti so največje spremembe v intenzivnosti senzoričnih lastnosti zaznali pri vzorcih pijač z dodatkom gumi arabike, vzorci z dodatkom NUTRIOSE® pa so bili pri ocenjevanju intenzivnosti senzoričnih lastnosti primerljivi s kontrolnimi vzorci (kava z mlekom in pomarančni nektar brez dodatka prehranske vlaknine). Najbolj všečna vzorca pijač sta bila sodelujočim študentom kontrolna vzorca brez dodane prehranske vlaknine, najmanj všečna pa kava z mlekom in pomarančni nektar z dodatkom gumi arabike. V vzorcih pijač smo na koncu z encimsko-gravimetrično metodo dodatno preverili vsebnost prehranske vlaknine, ki je v vseh z vlaknino obogatenih vzorcih zadostovala za označevanje pijač s trditvijo »vir prehranske vlaknine«. The aim of this research was to study the influence of dietary fibre addition to beverages on sensory acceptance among young consumers-students. Coffee with milk and orange nectar with added gum arabic and commercial soluble dietary fibre NUTRIOSE® were included in the sensory analysis. The amount of dietary fibre added was sufficient to enable the labelling of beverages with nutrition claim »source of fibre«. Consumers detected the greatest changes in the intensity of sensory properties in beverages with the addition of gum arabic, while NUTRIOSE® enriched beverages were comparable to control samples (coffee with milk and orange nectar without fibre addition). The most preffered samples of beverages were control samples with no added fibre, while coffee with milk and orange nectar with added gum arabic were the least liked among the participated students. In addition, dietary fibre content in samples was determined with enzyme-gravimetric method. All enriched samples of beverages could be labeled with claim »source of fibre«.

Dojenčki imajo prirojeno nagnjenje za sladek okus, zaradi prevelikega vnosa sladkorjev, lahko pride tudi do pretiranega nagnjenja za sladek okus. Na to lahko vplivajo tudi mlečne formule, ki vsebujejo različne količine sladkorja. Obravnavali smo 27 vzorcev mlečnih formul za zdrave dojenčke, ki smo jih razdelili v 4 skupine glede na starost otrok, ki so jim namenjene. Zaznano intenzivnost sladkega okusa vzorcev mlečnih formul vsake skupine smo ocenili z metodo razvrščanja, z 29 članskim panelom. S primerjavo rezultatov razvrščanja in deklariranih vrednosti za vsebnost skupnih sladkorjev in laktoze smo želeli preveriti, ali obstaja povezava med vsebnostjo laktoze v mlečnih formulah in zaznavanjem sladkega okusa. Določili smo tudi vsebnost beljakovin, pepela ter vode v vzorcih mlečnih formul ter analizirane vsebnosti primerjali s tistimi, ki so bile navedene na embalaži vzorcev. Na osnovi rezultatov senzoričnega preskusa razvrščanja smo ugotovili, da sta imela v skupini formul za donošene dojenčke vzorca N3 in N4 večjo intenzivnost sladkega okusa kot vzorci N5, N10 ter N8. V skupini formul za dojenčke od šest do deset mesecev je imel vzorec N11 večjo intenzivnost sladkega okusa od vzorcev N14, N18 in N13. V skupini mleka za malčke po desetem oziroma dvanajstem mesecu sta imela vzorca N21 in N19 večjo intenzivnost sladkega okusa od vzorcev N25, N22, N24, N20. Mlečne formule se sicer razlikujejo v intenzivnosti sladkega okusa znotraj skupin, nismo pa potrdili značilnih povezav med deklarirano vsebnostjo sladkorja in zaznano intenzivnostjo sladkega okusa. Infants have a naturally occurring tendency to sweet taste, and because of excessive sugar intakes, they may have excessive tendency to sweet taste. This can also be caused by milk formulas, because they contain different amounts of sugar. We examined 27 samples of milk formulas for healthy babies, which were divided into 4 groups according to the age of children for whom they are intended. The detected intensity of the sweet taste of samples of milk formulas of each group was evaluated by a sorting method with a 29 member panel. By comparing the classification results and the declared values for the total sugars and lactose content, we wanted to verify that there is a noticeable correlation between the amount of lactose in milk formulas and in the perception of sweet taste. We also determined the protein, ash and water content in samples of milk formulas and compared the analysed contents with those indicated on the sample packaging. Based on the results of the sensory grading test, we found that in the milk formulas for infants up to six months, the samples N3 and N4 had a higher intensity of sweet taste than the samples N5, N10 and N8. In the formulas for infants from six to ten months N11 sample had a higher intensity of sweet taste than the samples N14, N18 and N13. In the milk for toddlers after ten or twelve months the samples N21 and N19 had a higher intensity of sweet taste than samples N25, N22, N24, N20. The milk formulas differ in the intensity of sweet taste within the groups, but we did not confirm the characteristic correlations between the declared sugar content and the perceived intensity of sweet taste.

Uvod: Dojenje je najbolj idealen način prehrane dojenčka v prvih šestih mesecih življenja. Če ima dojenček zdravstvene težave, potrebuje specialne mlečne formule (SMF). SMF z višjo intenzivnostjo sladkega okusa lahko okrepijo dojenčkovo prirojeno nagnjenje k sladkemu okusu. Vsebnost in sestava sladkorjev z embalaže ni jasno razvidna. Namen in metode: S senzorično metodo razvrščanja ugotoviti razlike v intenzivnosti sladkosti 8 začetnih,13 SMF od rojstva dalje in 1 nadaljevalne SMF ter s fizikalno-kemijskimi analizami določiti vsebnost vode, pepela in beljakovin. Rezultati: 8 vzorcev začetnih SMF po sladkosti razdelimo v 3 skupine, značilno se razlikujejo vzorci 1. in 3. skupine (p < 0,05). Od vseh vzorcev SMF od rojstva dalje in vzorca nadaljevalne SMF je bil en vzorec bolj sladek od 9 vzorcev z najnižjimi vsotami rangov (p < 0,05).Trije vzorci so bili značilno manj sladki od 10 vzorcev z največjimi vsotami rangov (p < 0,05). Vsebnost beljakovin in pepela (povprečje ± SD (g/100 mL)) znaša: a) v začetnih SMF: 1,44 ± 0,17 in 0,22 ± 0,1 b) v SMF od rojstva dalje in nadaljevalni SMF: 1,56 ± 0,28 g in 0,26 ± 0,07. Zaključek: SMF se razlikujejo v intenzivnosti sladkega okusa. Med deklariranimi in analiziranimi vrednostmi beljakovin ni statistično značilnih razlik, medtem ko je med deklariranimi in analiziranimi vrednostmi pepela prišlo do statistično značilnih razlik. Introduction: Human milk represents the best nutrtition for infants in the first six months of their life. If the baby can not be breastfed due to nutritional problems, infant or follow-on special milk formulas (SMF) should be used. Even though the SMFs with higher intensity of sweetness reinforce the infants innate susceptibility to sweetness, the type and content of sugar is not always clearly marked on the packaging. Methods: Sensory analysis method of classification was used to find the differences in sweetness intensity of 8 infant SMF (0-6 months), 13 infant formula for special medical purposes (0-12 months) and 1 follow-on SMF (6-12 months).Physico-chemical analysis was used to determine the content of water, minerals and proteins in all 22 samples. Results: 8 infant SMF samples were divided into 3 groups according to sweetness intensity. Statisticaly significant differences were observed between 1st and 3rd group (p < 0,05). Out of 13 infant formula for special medical purposes and 1 follow-on SMFs analysed samples, 1 was significantly sweeter than 9 with the lowest sum of ranks (p < 0,05) and 3 samples were significantly less sweet than 10 with the highest sum of ranks (p < 0,05). Content of protein and minerals (average ± SD (g/100 mL)) was: a) Infant SMFs 1,44 ± 0,17 g/100 mL and 0,22 ± 0,1 g/100 mL b) Infant formula for special medical purposes and follow-on SMF 1,56 ± 0,28 g/100 mL and 0,26 ± 0,07 g/100 mL. Conclusion: Sensory analysis method of classification revealed differences in sweetness intensity between various samples. There was no significant differences between analysed and declared protein values, while there was significant differences between analysed and declared mineral values.

Kemijske in senzorične lastnosti vina so poleg genetskih danosti ter geo-klimatskih okoliščin odvisne tudi od strategije tehnologije pridelave, ki jo izbere vinar. V to strategijo spada tudi izbira seva kvasovke. Vinski trg postaja vse bolj zahteven in željan nečesa novega, zato vse več vinarjev poskuša pridobiti drugačne lastnosti vin z uporabo drugačnih sevov kvasovk, oziroma z uporabo kombinacij različnih vrst kvasovk. V diplomski nalogi smo preučevali vpliv različnih kombinacij kvasovk na potek fermentacije ter na osnovne kemijske in senzorične lastnosti pridelanega jabolčnega vina. Poskus je bil izveden na laboratorijski skali. Rezultati poskusa so pokazali, da različne vrste kvasovk različno vplivajo na senzorične lastnosti vina, nekoliko manj pa na kemijske lastnosti. Rezultati nakazujejo, da različne kvasovke različno hitro porabljajo sladkorje, kar vpliva tudi na hitrost poteka fermentacije. Ob opazovanju osnovnih kemijskih lastnostih smo opazili razlike med kvasovkami oz. kombinacijami kvasovk pri parametrih kot so hlapne kisline in reducirajoči sladkorji, medtem ko v vsebnosti alkohola in pH vrednostih končnih jabolčnih vin med obravnavanimi fermentacijami nismo opazili razlik. Senzorična analiza vonja in barve jabolčnih vin je potrdila vpliv kvasovk na barvo, intenzivnost, trajnost in vrsto vonja. In addition to genetic predisposition and geo-climatic growing conditions, the chemical and sensory properties of wine depend also on the production strategies chosen by the winemaker. These strategies include the decisions on yeast strains used for the fermentation. The wine market is becoming increasingly demanding and often desires something new, therefore more and more winemakers are trying to acquire different properties of wines by using different strains of yeasts or combinations of different types of yeasts. In the diploma thesis we studied the influence of various yeast combinations on the course of fermentation and the basic chemical and sensory properties of the produced apple wine. The work was done on laboratory scale. The results indicated different types of yeasts to have stronger influence on sensory properties than on the observed chemical characteristics of the wine. We have found that various yeasts use sugars in a different manner and therefore the rate of fermentation is different. Within chemical properties, the biggest differences were found in the content of volatile acidity and reducing sugars, whereas the differences in pH and alcohol level were only minor. Sensory analysis confirmed the yeasts influence theon color, intensity, persistence and type of flavour.

S senzoričnimi metodami lahko ocenimo veliko število vzorcev vina, ter opredelimo njihove lastnosti in kakovost. Senzorično analizo smo razdelili na dva dela. Prvi del se sestoji iz ocenjevanja 78 vzorcev mladih belih vin sorte malvazija. Ocenjeni so bili z Buxbaumovo metodo s 35 preskuševalci, razdeljenimi v dve skupini. Preskuševalci so bili moškega in ženskega spola, stari od 23 in 25 let. V drugem delu pa smo za analizo petih vzorcev mladih belih vin sorte chardonnay uporabili metodo CATA, hitro profiliranje in hedonsko ocenjevanje. Ta del je potekal z devetimi preskuševalkami in tremi preskuševalci, ki so bili enake starosti kot predhodni ocenjevalci. Namen dela je bil oceniti in opredeliti različne vzorce vin, jih medsebojno primerjati, ugotoviti najpogosteje uporabljene opisnike in skladnost ocen istih vzorcev. Sveža, sadna, cvetlična aroma ter različno sadje, kot so citrusi, marelica itd. so najpogostejši in najintenzivnejši opisniki. Pri Buxbaumovi metodi so si bili rezultati medsebojno precej podobni, večje razlike opazimo pri hedonski metodi, kjer je objektivnost izključena. Boljše ocene so pri obeh metodah dobivali manj pekoči, bolj sladki in uravnoteženi vzorci z manjšo koncentracijo ogljikovega dioksida. With sensory analysis we can analyse a lot of wine samples and define their properites and quality. We divided the analysis into two parts. The first part consisted of the analysis of 78 samples of young white Malvasia wines. Samples were analysed with the Buxbaum method, by 35 male and female assessors, aged from 23 to 25 years, divided into two groups. In the second part we used CATA method, Flash Profiling and hedonic evaluation for the analysis of five young white Chardonnay wine samples. These were evaluated by nine female and three male assessors, which were the same age as assessors in the first part. The purpose of the analysis was to estimate, define and compare different wine samples, to find out descriptors, which are used most often and compliance of the results of the same samples. Fresh, fruity, floral aroma and different types of fruit, like citrus fruits, apricot etc. are the most common and intense descriptors. The results of the analysis with Buxbaum method are mutually very similar. We can see bigger differences between results of the hedonic evaluation, where objectivity is excluded. Samples with higher scores in both methods had less of the burning aftertaste, higher sugar content, less carbon dioxide and were balanced.

Jajca spadajo med živila z veliko biološko in prehransko vrednostjo. So bogat vir beljakovin, vitaminov in mineralov ter esencialnih maščobnih kislin in aminokislin. Barva jajčnih rumenjakov je eden od parametrov kakovosti jajc, odvisna je od sestave krme, predvsem vsebnosti barvil, načina reje kokoši ter genetskih vplivov. V eksperimentalnem delu diplomskega dela smo ovrednotili barvo rumenjakov s pomočjo barvne pahljače, instrumentalno s kromometrom Minolta ter s spektrofotometrično določitvijo vsebnosti β-karotena z metodo AOAC. Rezultati so pokazali, da se pojavljajo razlike v barvi rumenjaka glede na način reje kokoši. Najbolj opazne razlike so bile med jajci ekološke in baterijske reje. Rumenjaki jajc iz ekološke reje so bili najsvetlejši in so vsebovali najmanj karotenoidov, rumenjaki jajc iz baterijske reje pa so bili najtemnejši, z največjo vsebnostjo karotenoidov. Barvo rumenjakov smo ovrednotili tudi senzorično. Senzorični panel so sestavljali študenti študija Živilstva in prehrane, ki so razvrščali rumenjake po intenzivnosti in všečnosti barve. Prednost so dali rumenjakom oranžno-rumene barve. Dodatno so študenti izpolnili tudi anketni vprašalnik o uživanju in nakupu jajc. Rezultati ankete so pokazali, da študentje jajc ne uživajo pogosto. Z jajci se preskrbujejo z nakupom v trgovini ali pa jih dobijo od sorodnikov, znancev. Večina uživa jajca iz proste in talne reje. Najpomembnejši kriterij za nakup jajc večini anketiranih predstavlja način reje. Eggs are nutrient-dense food with high biological value. They are a rich source of protein, vitamins, minerals, essential fatty acids and amino acids. The colour of egg yolks is an important parameter of egg quality. It is affected by the composition of poultry feed, mostly the pigment content, egg farming method and genetic effects. In the experimental part the colour of egg yolks was evaluated using a DSM colour fan and Minolta chromometer, and the spectrophotometric determination of β-carotene content with the AOAC method. The results showed that there are differences in egg yolks colour according to the egg farming method. The most noticeable differences were detected between organic and caged eggs. Organic egg yolks were the brightest and contained the least carotenoids, while cage eggs yolks were the darkest, with the highest content of carotenoids. The colour of egg yolks was also evaluated with sensory analysis. The sensory panel consisted of students of Food Science and Nutrition who ranked the samples according to the intensity and likeness of the yolk colour. The students gave preference to orange-yellow colour of egg yolk. They also completed a questionnaire about consumption and purchase of eggs. The results showed that students do not consume eggs often. They buy eggs in the markets or get them from relatives or acquaintances. Most of the students consume free-range or barn eggs. The most important criterion for the purchase is egg farming method.

V okviru diplomskega dela smo želeli raziskati kako dodatek cvetnega prahu osmukanca, propolisa ter zgoščenega soka rdeče in rumene pese v med, vpliva na vsebnost vode, skupnih fenolnih spojin in flavonoidov, antioksidativno učinkovitost in senzorično sprejemljivost med potrošniki. Vsebnost vode se je v medu z dodatki zmanjšala v primerjavi z medom brez dodatkov. Dodatki čebeljih pridelkov in zgoščenega soka pese so povzročili povečanje vsebnosti skupnih fenolnih spojin in flavonoidov ter antioksidativne učinkovitosti. Največ skupnih fenolnih spojin, skupnih flavonoidov in največjo antioksidativno učinkovitost smo določili v gozdnem medu z dodatkom zgoščenega soka rdeče pese. Dokazali smo, da med vsebnostjo skupnih fenolnih spojin in antioksidativno učinkovitostjo, določeno s FRAP in DPPH metodo, obstaja značilna korelacija, korelacijska koeficienta znašata 0,992 oz. 0,938. Rezultati senzorične analize z 9-točkovno hedonsko lestvico so pokazali, da so medovi z dodatki slabše senzorično sprejemljivi. Študentom sta bila najbolj všečna cvetlični in gozdni med brez dodatkov. The aim of this graduation thesis was to explore how the addition of bee pollen, propolis and concentrated red and yellow beetroot juice affects the contents of water, total phenolic compounds and flavonoids, antioxidant activity and sensory acceptability of honey among consumers. The addition of bee products and concentrated beetroot juice resulted in lower water content and in an increase in the total phenolic and flavonoid contents, and antioxidant activity. The highest values of observed parameters were determined in forest honey with the addition of concentrated red beetroot juice. There was a significant correlation between the total phenolic content and antioxidant activity as determined by FRAP and DPPH method, the correlation coefficient amounte to 0.992 and 0.938, respectively. The sensory analysis with a 9-point hedonic scale showed that honeys with additives were less sensory acceptable. The students gave the highest liking scores to multifloral and forest honey without additives.

The present thesis is based on a survey of literature on grain amaranth (i) an experiment aimed at defining allelopathic potential of grain amaranth (ii) pot experiments conducted to determine the effect of various soil and climatic conditions on percentage of live seed emergence (PLSE) and seedling weight of four amaranth species (iii) a pot experiment conducted to study the effect of drought – induced at different phenological stages – on growth, yield performance, and leaf gas exchange (iv) a four-year field experiment conducted to investigate the effects of sowing date and nitrogen fertilisation on yields, protein content and amino acid composition (v) and on experiments with various amaranth-containing composite flours conducted to evaluate the rheological properties of dough (vi), and baking performance and sensory characteristics of resulted breads (vii). The survey of literature summarizes grain amaranth importance, botany, nutritive value and properties of crop processed as food (i). The seeds of garden cress were germinated with aqueous extracts of pigweed (A. retroflexus) and grain amaranth prepared from fresh roots, stems, leaves, and inflorescence with seeds, used either undiluted or at varying concentrations (ii). Although all the extracts delayed germination, leaf extracts of both species and inflorescence extracts of grain amaranth proved the most potent. Compared to pigweed, grain amaranth, which is known for its phytotoxic activity, exerted an even stronger inhibitory effect. The results of pot experiments (iii) revealed that the 15 mm sowing depth gave the highest seedling weight on sand and the highest PLSE on loam. A. caudatus gave the highest PLSE whereas A. cruentus gave the lowest PLSE but the heaviest seedlings. PLSE was severely reduced on the loam where topsoil crusting occurred after a decrease in soil moisture content, but not on the silt loam even when dry conditions were maintained throughout the experiment. PLSE was above 80 % with temperatures > 21 °C. Light regime with 12 h illumination gave the highest PLSE. In the greenhouse pot experiment (iv) amaranth plants were exposed to different soil water regimes: constant adequate moisture (W1), drought throughout the growing period (W2), drought initiated at crop inflorescence formation (W3), drought until inflorescence formation (W4), and drought from the beginning of inflorescence formation to the beginning of flowering (W5). Water shortage during inflorescence formation (W3 and W5) appeared to be critical, but soil drying after sowing until the beginning of inflorescence formation (W4) showed a pronounced ability to restore net photosynthesis, and provoke and improve the assimilate allocation to the aboveground biomass, particularly grain. In the field experiment (v) two sowing dates, May and June, and three target levels of soil mineral nitrogen (Nmin) were tested. There was a lower grain yield, higher protein content in grain, and lower EAA in grain protein of plants sown in June. Nmin target value of 140 kg N ha–1 raised grain yield, protein concentration in grain, and maintained the content of EAA in protein. The composite flours were made by mixing 0, 10, 20, and 30 % (w/w) wholegrain amaranth flours with refined wheat, refined spelt, or wholegrain spelt as basic flours. By increasing the amaranth replacement ratio, the gelatinisation temperature, water absorption, development time, and stability increased, whereas the dough softening was only slight. The amaranth addition strengthened the dough (vi). Composite breads made with 10 % amaranth flour had higher (refined wheat and spelt) or unaltered (wholegrain spelt) volume and specific loaf volume than sole basic flours. Samples made from refined spelt flour and samples with 10 % amaranth addition were considered as good, with slight deviation in quality (vii). According to the information obtained in the scope of investigation, grain amaranth is recognised as a perspective crop suitable for production of highly nutritive food also under our conditions. Doktorska disertacija vključuje sedem poglavij: pregled literature o zrnatem ščiru (i), poskus izveden z namenom preučiti alelopatski potencial zrnatega ščira (ii), lončni poskus izveden z namenom preučiti vpliv različnih talnih in klimatskih dejavnikov na odstotek vznika kalivih semen (PLSE) in maso vzniklih rastlinic štirih vrst zrnatega ščira (iii) lončni poskus izveden z namenom preučiti vpliv suše - inicirane v različnih razvojnih fazah ščira - na rast, pridelke in parametre fotosinteze (iv) štiriletni poljski poskus, v katerem je preučen vpliv roka setve in gnojenja z dušikom na pridelke, vsebnost beljakovin in aminokislinsko sestavo zrnja ščira (v) in poskuse z mešanimi mokami z različnim deležem zrnatega ščira, na katerih so preučene reološke lastnosti testa (vi) in pekovske ter senzorične lastnosti mešanih kruhov (vii). Pregled literature povzema pomen, botaniko, prehransko vrednost in lastnosti zrnatega ščira kot komponente v humani prehrani (i). Semena vrtne kreše so kalila z vodnimi ekstrakti iz svežih korenin, stebel, listov in socvetij s semeni plevelnega (A. retroflexus) in zrnatega ščira v različnih koncentracijah (ii). Čeprav vsi ekstrakti upočasnijo kalitev, imajo ekstrakti iz listov obeh testiranih vrst in ekstrakti socvetja zrnatega ščira izrazito negativni učinek na kalitev. V primerjavi s plevelnim ščirom, ki je znan po svoji fitotoksičnosti, deluje zrnati ščir celo bolj zaviralno. Rezultati lončnih poskusov (iii) kažejo, da je pri globini setve 15 mm masa sejancev največja na peščenih in PLSE najvišji na ilovnatih tleh. A. caudatus ima najvišji PLSE in A. cruentus najnižji PLSE ter sejance z najvišjo maso. PLSE je značilno znižan na ilovici, ko polni kapaciteti tal za vodo sledijo sušne razmere, vendar ne na meljastih tleh, kjer so sušne razmere vzdrževane ves čas trajanja poskusa. PLSE nad 80 % je dosežen pri temperaturah > 21 oC. Režim z 12-urno osvetlitvijo rezultira z najvišjim PLSE. V lončnem poskusu (iv) so bili v rastlinjaku preučevani različni režimi talne vlage: konstantna optimalna talna vlaga (W1) in konstantna suša skozi vso rastno dobo (W2), suša inicirana v fazi oblikovanja socvetja (W3), sušne razmere v fazah do oblikovanja socvetja (W4) in sušne razmere v obdobju od oblikovanja socvetja do začetka cvetenja (W5). Pomanjkanje vlage v fazi oblikovanja socvetja (W3 in W5) je za rast in razvoj ščira ključnega pomena, medtem ko ima pomanjkanje vode v vegetativnih fazah razvoja, ki mu sledi stanje optimalne talne vlage po oblikovanju socvetja (W4), za posledico obnovitev fotosintetske aktivnosti in izboljšano alokacijo asimilatov v nadzemne dele, predvsem v zrnje. V poljskem poskusu (v) je bil preučevan vpliv roka setve (maj, junij) in oskrbe posevka z dušikom (tri ciljne vrednosti talnega mineralnega dušika – Nmin). V primerjavi z majskimi setvami je pridelek zrnja junijskih setev nižji, vsebnost beljakovin in vsota esencialnih aminokislin v beljakovinah (EAA) pa višja. Gnojenje do Nmin ciljne vrednosti 140 kg N ha-1 ima za posledico višje pridelke zrnja, višjo koncentracijo beljakovin, na vsebnost EAA v beljakovinah pa ne vpliva. Osnovnim mokam (beli pšenični, ali beli in polnozrnati pirini moki) je bila, v različnih masnih deležih (0, 10, 20 in 30 %), dodana ekološko pridelana polnozrnata ščirova moka. S povečanjem deleža ščira se zviša temperatura zaklejitve, poveča se vpijanje vode, čas razvoja in stabilnost testa. Dodajanje ščirove moke poveča čvrstost testa (vi). V primerjavi s kruhi iz osnovnih mok imajo mešani kruhi z 10 % ščirove moke višji (bela pšenična in pirina moka) ali enak (polnozrnata pirina moka) volumen in specifični volumen. Kruhi iz bele pirine moke in kruhi z 10 % deležem ščirove moke so ocenjeni kot dobri, z rahlim odstopanjem v kakovosti (vii). Rezultati raziskav kažejo, da je zrnati ščir perspektivna rastlina za pridelavo visokokakovostne hrane, primerna za pridelavo tudi v naših razmerah.

Število mednarodnih ocenjevanj vin se je v zadnjih pet leti podvojilo. Ocenjevanje v Ljubljani ima najdaljšo tradicijo, 41 let in je referenčno po tradiciji in strokovni pristojnosti za Mednarodni urad za trto in vino v Parizu (OIV). Pojavljajo se tri ocenjevalne metode: 1. Metoda negativnih točk, avtor Vedel, ki je priporočena s strani OVI. Izračun ocene je mediana. 2. Metoda UIE pozitivne točke (100 točk), ki je dovoljena s strani OIV. Izračun ocene je aritmetična sredina. 3. Opisna metoda kombinirana z UIE pozitivno metodo, ki nima niti priporočila, niti dovoljenja OIV, ni pa prepovedana. Izračun ocene oziroma razvrstilev na lestvico se opravi takoj po oceni csakega cina, z glasovanjem. Vsem metodam je anonimnost vzorcev vin glavna značilnost. Pri vseh treh metodah je predstavitev vzorcev vin samo z nasladnjimi podatki: barva, letnik, kategorija. Ocenjuje se vino kot vino v pravem pomenu besede ne glede na konvencije, ne glede na sorto, tipiko in poreklo.