{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,15]],"date-time":"2026-06-15T12:48:14Z","timestamp":1781527694541,"version":"3.54.1"},"reference-count":40,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2020,11,29]],"date-time":"2020-11-29T00:00:00Z","timestamp":1606608000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL have been used to describe possible antioxidant activity changes and reduce power of cookies after Lamiaceae Lindl. addition. The volatiles analysis by HS-SPME-GC\/MS, has shown that Lamiaceae addition significantly influences the volatiles composition (29 molecules) with a predominance of molecules with a positive sensorial impression. Cookies elaborated with herbs were characterized by a greater share of monoterpenes (e.g., limonene, eucalyptol), in the volatile profile than in control cookies. These compounds\u2019 occurrence was closely correlated with the appearance of herbal odor and taste among sensory attributes in cookies with herbs addition. In contrast, a decrease of negative oil aroma and the bitter aftertaste was noted by a sensory panel. Moreover, in cookies of mint and rosemary, hexanal share decreased about 13 and 9.7-times, respectively. Considering all presented experiments, rosemary addition was the most effective in forming a positive aroma profile with high sensory acceptance and increased functional properties.<\/jats:p>","DOI":"10.3390\/molecules25235626","type":"journal-article","created":{"date-parts":[[2020,11,29]],"date-time":"2020-11-29T21:55:31Z","timestamp":1606686931000},"page":"5626","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies"],"prefix":"10.3390","volume":"25","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6053-2250","authenticated-orcid":false,"given":"Ma\u0142gorzata","family":"Starowicz","sequence":"first","affiliation":[{"name":"Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ewa","family":"Lelujka","sequence":"additional","affiliation":[{"name":"Faculty of Biology and Biotechnology, University of Warmia and Mazury, 10-719 Olsztyn, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ewa","family":"Ciska","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Grzegorz","family":"Lamparski","sequence":"additional","affiliation":[{"name":"Sensory Laboratory, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-748 Olsztyn, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4304-1625","authenticated-orcid":false,"given":"Tomasz","family":"Sawicki","sequence":"additional","affiliation":[{"name":"Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury, 10-718 Olsztyn, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7418-738X","authenticated-orcid":false,"given":"Ma\u0142gorzata","family":"Wronkowska","sequence":"additional","affiliation":[{"name":"Department of Chemistry and Biodynamics of Food, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, 10-784 Olsztyn, Poland"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,11,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Vukasovi\u0107, T. 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