Projects funded by the NCN
Identification of flavor compounds pathway formation in Polish regional dairy foods produced in a traditional way. Influence of microflora and method of production.
2011/01/B/NZ9/00129
Keywords:
aroma development flavor compounds Polish regional dairy products multidimentional gas chromatography olfaktometry
Descriptors:
- NZ9_7: Nutrition and food sciences
Panel:
NZ9 - Fundamentals of applied life sciences and biotechnology: agricultural, forestry, horticulture, animal production and fishery, food and nutrition sciences, industrial biosciences, environmental biotechnology and remediation
Host institution :
Uniwersytet Przyrodniczy w Poznaniu, Wydział Nauk o Żywności i Żywieniu
woj. wielkopolskie
Principal investigator (from the host institution):
Number of co-investigators in the project: 5
Call: OPUS 1 - announced on 2011-03-15
Amount awarded: 368 669 PLN
Project start date (Y-m-d): 2011-12-09
Project end date (Y-m-d): 2014-12-08
Project duration:: 36 months (the same as in the proposal)
Project status: Project settled
Equipment purchased [PL]
- komputer przenośny laptop (3 500 PLN)
- Autosampler CTC Combipal z przystawką do analizy fazy nadpowierzchniowej headspace (121 770 PLN)
Information in the final report
- Publication in academic press/journals (1)
- Identification of key odorants of fried cottage cheese and contribution of Galactomyces geotrichum MK017 to the formation of 2-phenylethanol and related rose-like aroma compoundsAuthors:Małgorzata Majcher, Kamila Myszka, Justyna Kubiak, Henryk JeleńAcademic press:International Dairy Journal (rok: 2014, tom: 39, strony: 324-329), Wydawca: ElsevierStatus:PublishedDOI:10.1016/j.idairyj.2014.08.008 - link to the publication