Projects funded by the NCN

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Odour sensory quality of herbs as an outcome of volatile constituents composition and plant matter correlation – described on Mentha spp.

2019/35/N/NZ9/01237

Keywords:

sensory analysis aromatic profiles enantiomers essential oils gas chromatography herbs HS-SPME mass spectrometry odour-active compounds plant matter quality,

Descriptors:

  • NZ9_007:
  • ST4_002:

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 we Wrocławiu, Wydział Biotechnologii i Nauk o Żywności

woj. dolnośląskie

Other projects carried out by the institution 

Principal investigator (from the host institution):

dr Jacek Jarosław Łyczko 

Number of co-investigators in the project: 3

Call: PRELUDIUM 18 - announced on 2019-09-16

Amount awarded: 209 640 PLN

Project start date (Y-m-d): 2020-06-25

Project end date (Y-m-d): 2023-06-24

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

Project status: Project settled

Project description

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Note - project descriptions were prepared by the authors of the applications themselves and placed in the system in an unchanged form.

Information in the final report

  • Publication in academic press/journals (2)
  1. Chemistry behind Quality—Emission of Volatile Enantiomers from Mentha spp. Plant Tissue in Relationship to Odor Sensory Quality
    Authors:
    Jacek Łyczko, Anna Kiełtyka-Dadasiewicz, Hanán Issa-Issa, Mariusz Skrzyński, Renata Galek, Ángel A. Carbonell-Barrachina, Antoni Szumny 1ORCID
    Academic press:
    Foods (rok: 2023, tom: 12, strony: 2057), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/foods12102057 - link to the publication
  2. Chemistry behind quality – The usability of herbs and spices essential oils analysis in light of sensory studies
    Authors:
    Jacek Łyczko, Anna Kiełtyka-Dadasiewicz, Mariusz Skrzyński, Krzysztof Klisiewicz, Antoni Szumny
    Academic press:
    Food Chemistry (rok: 2023, tom: 411, strony: 135537), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.foodchem.2023.135537 - link to the publication

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