GAZETTE FUTURE, Vol. 7 No. 5-6, 2024.
Preliminary communication
https://doi.org/10.32779/gf.7.5-6.2
Sensory evaluation of lemon balm (Melissa officinalis L.) and peppermint (Mentha × piperita L.) syrups
Emilija Friganović
orcid.org/0000-0001-6871-6716
; Veleučilište "Marko Marulić" u Kninu, Knin, Republika Hrvatska
*
Ana Matin
orcid.org/0000-0002-9949-0278
; Sveučilište u Zagrebu, Agronomski fakultet, Svetošimunska cesta 25, 10000 Zagreb, Republika Hrvatska
Tanja Bogdanović
; Hrvatski veterinarski institut, Veterinarski zavod Split, Laboratorij za analitičku kemiju i rezidue, Split, Republika Hrvatska
Zvonimir Marijanović
; Sveučilište u Splitu, Kemijsko-tehnološki fakultet, Split, Republika Hrvatska
Maria Zvijerac
; Studentica stručnog prijediplomskog studija Prehrambena tehnologija
Ančica Sečan
; FUTURA – stručno-znanstvena udruga za promicanje održivog razvoja, kulture i međunarodne suradnje, Šibenik, Republika Hrvatska
Ana Perković
; Studentica stručnog prijediplomskog studija Prehrambena tehnologija
Anita Pamuković
; Veleučilište "Marko Marulić" u Kninu, Knin, Republika Hrvatska
Ljiljana Nanjara
; Veleučilište "Marko Marulić" u Kninu, Knin, Republika Hrvatska
Marko Duvančić
; Veleučilište "Marko Marulić" u Kninu, Knin, Republika Hrvatska
Boris Dorbić
; Sveučilište u Splitu, samostalni studij Mediteranska poljoprivreda, Split, Republika Hrvatska
* Corresponding author.
Abstract
Syrups for the preparation of refreshing non-alcoholic beverages can be prepared from plant extracts. The aim of this study was to prepare samples of syrups from lemon balm leaves (Melissa officinalis L.) and syrups from peppermint leaves (Mentha × piperita L.) and to determine the acceptability of beverage samples prepared from syrups by consumers. For this purpose, three syrup samples from each plant species were prepared and evaluated, differing in the duration of extraction of plant material (12, 24 or 36 hours – aqueous extract/macerate). The data obtained from the sensory evaluation were processed and analyzed in Microsoft Excel and IBM SPSS Statistics 25 programs. The results are presented as arithmetic means ± standard deviation. One-way analysis of variance (ANOVA) with Tukey's post-hoc test was used in data analysis. Syrup samples (diluted with water in a ratio of 1:7) from both plant species were highly rated by consumers. From the results of the sensory evaluation of the syrups from the lemon balm leaves it can be concluded that the most acceptable sample was the one in which the preparation of the aqueous macerate of the leaves lasted 36 hours, while from the results of the sensory evaluation of the syrups from peppermint leaves it can be concluded that the most acceptable sample was the one in which the preparation of the aqueous macerate of the leaves lasted 24 hours. The data show that for some sensory properties there are statistically significant differences between the
samples. The results of the conducted research can serve as a basis for the further development of syrups based on medicinal and aromatic plants.
Keywords
Hrčak ID:
335372
URI
Publication date:
31.12.2024.
Visits: 599 *