Projects funded by the NCN

Information on the principal investigator and host institution

Information of the project and the call

Keywords

Equipment

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Use of comprehensive volatile compounds fingerprinting (flavoromics) for the identification of compounds responsible for the aroma of cold pressed oils and pathways of their formation.

2012/07/B/NZ9/01634

Keywords:

food flavor key odorants flavoromics cold pressed oils

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

Other projects carried out by the institution 

Principal investigator (from the host institution):

prof. Henryk Jeleń 

Number of co-investigators in the project: 5

Call: OPUS 4 - announced on 2012-09-15

Amount awarded: 476 500 PLN

Project start date (Y-m-d): 2013-07-01

Project end date (Y-m-d): 2016-06-30

Project duration:: 36 months (the same as in the proposal)

Project status: Project settled

Equipment purchased [PL]

  1. Rozbudowa posiadanego autosamplera MPS (Gerstel) o opcje SPME (65 000 PLN)
  2. Sprężarka do modulatora w GCxGC-ToFMS (15 000 PLN)

Information in the final report

  • Publication in academic press/journals (5)
  • Book publications / chapters in book publications (1)
  1. Determination of hexanal - an indicator of lipid oxidation by static headspace gas chromatography (SHS-GC) in fat - rich food matrices
    Authors:
    Mohammad Hassan Azarbad, Henryk Jeleń
    Academic press:
    Food Analytical Methods (rok: 2015, tom: 8, strony: 1727-1733), Wydawca: Springer
    Status:
    Published
    DOI:
    10.1007/s12161-014-0043-0 - link to the publication
  2. Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting
    Authors:
    Anna Gracka, Henryk H. Jeleń, Małgorzata Majcher, Aleksander Siger, Anna Kaczmarek
    Academic press:
    Journal of Chromatography A (rok: 2016, tom: 1428, strony: 292-304), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.088 - link to the publication
  3. Storage - induced changes in volatile compounds in argan oils obtained from raw and roasted kernels
    Authors:
    A. Gracka, M. Majcher, E. Kludska, J. Hradecky, J. Hajslova, H. Jeleń
    Academic press:
    Journal of American Oil Chemists Society (rok: 2018, ), Wydawca: Springer
    Status:
    Accepted for publication
    DOI:
    10.1002/aocs.12148 - link to the publication
  4. Volatile compounds and other indicators of quality for cold pressed rapeseed oils obtained from peeled, whole, flaked and roasted seeds
    Authors:
    Anna Gracka, Marianna Raczyk, Jaromir Hradecky, Jana Hajslova, Sławomir Jesiorski, Gyorgi Karlovits, Henryk Jeleń
    Academic press:
    European Journal of Lipid Science and Technology (rok: 2017, tom: 119, strony: 1600328), Wydawca: Wiley-VCH
    Status:
    Published
    DOI:
    10.1002/ejlt.201600328 - link to the publication
  5. Static Headspace Extraction with Compounds trapping for the Analysis of Volatile Lipid Oxidation Products
    Authors:
    H. Jeleń, A. Gracka, B. Myśków
    Academic press:
    Food Analytical Methods (rok: 2017, tom: 10, strony: 2729-2734), Wydawca: Springer
    Status:
    Published
    DOI:
    10.1007/s12161-017-0838-x - link to the publication
  1. Application of SPME in Food Analysis - Flavor and Off-Flavor Sampling
    Authors:
    Henryk Jeleń, Małgorzata Majcher, Anna Gracka
    Book:
    Solid Phase Microextraction: Recent Developments and Applications (rok: 2017, tom: 8, strony: 223-246), Wydawca: Springer
    Status:
    Published
    DOI:
    link to the publication

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