Aromatic profile of Ninski šokol : diploma thesis

Abstract

Ninski šokol je jedinstveni gastronomski proizvod jedinstvene arome, koji ima dugu tradiciju proizvodnje u gradu Ninu i širem okolnom području. Za izradu ninskog šokola vrlo važno je kvalitetno svinjsko meso, ninska sol, razni začini i tradicijski proces proizvodnje. Specifičnosti sirovine, tehnološkog postupka pripreme i zrenja rezultiraju povećanjem koncentracije hlapljivih spojeva arome. Te su komponente proizašle iz biokemijskih procesa prilikom razgradnje masnog, vezivnog i mišićnog tkiva a odgovorne su za specifična okusna i mirisna obilježja ovog proizvoda. Hlapljivi spojevi su izolirani metodom mikroekstrakcije vršnih para na krutoj fazi (HS-SPME), korištenjem triju vlakana različite polarnosti. Izolirani spojevi su analizirani spregnutom tehnikom plinska kromatografija – spektrometrija masa (GC- MS) u cilju usporedbe sličnosti i razlika dobivenih rezultata. Ukupno je identificirano 38 spojeva koji se mogu svrstati u kemijske skupine: aldehide, alkohole, alkane, estere, fenole, masne kiseline i terpene.Ninski šokol is a distinctive gastronomic meat product with an unique aroma, produced for centuries in the town of Nin and its surrounding areas. Its preparation relies on high-quality pork, local salt from Nin, various spices and traditional methods, which are crucial for achieving its distinctive flavor. The specific qualities of the raw materials and the aging process lead to a higher concentration of volatile aromatic compounds. These compounds are result of biochemical processes that occur during the breakdown of fat, connective and muscle tissues, contributing to the unique taste and aroma of the product. The volatile compounds were isolated using headspace solid-phase microextraction (HS- SPME) with three fibers of different polarities. The extracted compounds were analyzed using gas chromatography-mass spectrometry (GC-MS) to compare the similarities and differences in the results. A total of 38 compounds were identified, categorized into the chemical groups such as aldehydes, alcohols, alkanes, esters, phenols, fatty acids, and terpenes, further highlighting the complexity and richness of Ninski šokol