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Information of the project and the call

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Key compounds responsible for odor and taste of selected Brassicaceae vegetables. Formation and changes in technological processes

2015/18/M/NZ9/00372

Keywords:

Bassicaceae vegetables aroma taste odor sensomics

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: 10

Call: HARMONIA 7 - announced on 2015-06-15

Amount awarded: 1 389 600 PLN

Project start date (Y-m-d): 2016-04-28

Project end date (Y-m-d): 2020-04-27

Project duration:: 48 months (the same as in the proposal)

Project status: Project settled

Project description

Download the project description in a pdf file

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 (9)
  1. Bitter taste of Brassica vegetables: the role of genetic factors, receptors, isothiocyanates, glucosinolates, and flavor context
    Authors:
    M.N. Wieczorek, M. Walczak, M. Skrzypczak-Zielińska, H.H. Jeleń
    Academic press:
    Critical Reviews in Food Science and Nutrition (rok: 2019, tom: 58, strony: 3130-3140), Wydawca: Taylor & Francis
    Status:
    Published
    DOI:
    10.1080/10408398.2017.1353478 - link to the publication
  2. Determination of the odor threshold concentrations and partition coefficients of isothiocyanates from Brassica vegetables in aqueous solution
    Authors:
    M. Marcinkowska. H.H. Jeleń
    Academic press:
    LWT - Food Science and Technology (rok: 2020, tom: 131, strony: 109793-109800), Wydawca: Elsevier
    Status:
    Published
    DOI:
    10.1016/j.lwt.2020.109793 - link to the publication
  3. Phytochemical composition of raw and cooked broccoli, cauliflower, Brussel sprouts and kohlrabi, and its relation to selected sensory traits
    Authors:
    M.N. Wieczorek, A. Dunkel, A. Szwengiel, K. Czaczyk, A. Drożdżyńska, R. Zawirska-Wojtasiak, H.H. Jeleń
    Academic press:
    LWT , Wydawca: Elsevier
    Status:
    Submitted
    DOI:
    brak - link to the publication
  4. Volatile compounds of selected raw and cooked Brassica vegetables
    Authors:
    Wieczorek M., Jeleń H.
    Academic press:
    Molecules (rok: 2019, tom: 24, strony: 391-403), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/molecules24030391 - link to the publication
  5. Chemical changes in the broccoli volatilome depending on the tissue treatment
    Authors:
    M.N. Wieczorek, P.M. Pieczywek, J. Cybulska, A. Zdunek, H.H. Jeleń
    Academic press:
    Food & Function , Wydawca: RSC
    Status:
    Submitted
    DOI:
    brak - link to the publication
  6. Inactivation of thioglucosidase from Sinapis alba (White mustard) seed by metal salts
    Authors:
    M. Marcinkowska, H.H. Jeleń
    Academic press:
    Molecules (rok: 2020, tom: 25, strony: 45304), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/molecules25194363 - link to the publication
  7. Comparison of three extraction techniques for the determination of volatile flavor components in broccoli
    Authors:
    M.N. Wieczorek, M. Majcher, H. Jeleń
    Academic press:
    Foods (rok: 2020, tom: 9, strony: 398-409), Wydawca: MDPI
    Status:
    Published
    DOI:
    10.3390/foods9040398 - link to the publication
  8. Identification of aroma compounds in raw and cooked broccoli
    Authors:
    M.N. Wieczorek, M.A. Majcher, H.H. Jeleń
    Academic press:
    Flavour and Fragrance Journal (rok: 2021, ), Wydawca: John Wiley & Sons Ltd.
    Status:
    Published
    DOI:
    10.1002/ffj.3669 - link to the publication
  9. Odorants of raw and cooked green kohlrabi (Brassica oleracea var. gongylodes L.)
    Authors:
    M. Marcinkowska, S. Frank, M. Steinhaus, H. Jeleń
    Academic press:
    Journal of Agricultural and Food Chemistry , Wydawca: American Chemical Society
    Status:
    Submitted
    DOI:
    brak - link to the publication

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