The aim of this study was to produce non-fermented preserved sea fennel leaves in different pickle juices prepared with apple cider vinegar, wine vinegar and alcoholic vinegar, and to compare their chemical parameters (pH, titratable acidity and salt content), organoleptic properties (color and texture parameters; volatile aromatic compound profiles) and sensory attributes. The pH of the samples ranged from 3.49 to 3.64, the lowest being in the alcoholic vinegar sample and the highest being in the wine vinegar sample, while the titratable acidity and salinity were higher in the alcoholic vinegar pickle juice than those in the other two samples. The volatile aromatic compounds of the samples were also detected. The reddish color of the wine vinegar negatively affected the sea fennel color parameters (L* and b*), and was also negatively evaluated by the panelists, while the alcoholic vinegar maximally preserved the green tones of the leaf (a*). Firmness influences the quality perceived by consumers and was therefore also tested as one of the most important parameters for evaluating the textural and mechanical properties of the different products. All sensory parameters of the sea fennel preserved in alcoholic vinegar, namely color, texture, taste, aroma and overall impression, were given the highest scores, while the sample preserved in wine vinegar received the lowest scores. The intense aroma of the wine vinegar was described as a negative characteristic (off-flavor) of the sample.

Crackers and cookies have become the most widely consumed snacks due to their low production costs, long shelf life, and ability to deliver essential nutrients. Increasing consumer health consciousness has shifted preferences toward foods perceived as natural and beneficial. This shift elevates demand for cracker formulations with novel, health-promoting natural ingredients. This study examined the effects of incorporating freeze-dried olive leaf powder (FDOLP) into crackers on their physicochemical properties, phenolic and volatile compound profiles, antioxidant capacity, and sensory acceptability. Total polyphenol content of crackers was determined using the Folin–Ciocalteu method, while antioxidant capacity was evaluated by FRAP and DPPH assays. The UHPLC-ESI-HRMS analysis evaluated olive-derived compounds, including tyrosol, oleuropein derivatives, and pinoresinol 4-O-glucoside, present in olive leaf-enriched crackers. The characterisation of volatile compounds in crackers was performed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC-MS). A darker colour was observed in the enriched crackers compared to the control samples. Results demonstrated that increasing the proportion of FDOLP led to enhanced phenolic composition and antioxidant activity, as well as changes in the volatile profile of the crackers. Sensory analyses indicated that crackers enriched with moderate levels of FDOLP maintained acceptable overall sensory scores, suggesting a potential for the development of functional snacks. These findings demonstrate that olive leaves can be effectively utilised as a natural functional ingredient in cracker formulations to enhance their nutritional value and bioactive properties.

“Lumblija” is a Croatian autochthonous sweet bread which recently obtained a European Protected Geographical Indication (PGI) label. The peculiarity of “Lumblija” is the use of ingredients such as concentrated grape must, rose or herbal brandy, and various herbs and spices, mostly produced and collected in the area of the island of Korčula. To the author’s knowledge, the volatile compounds of “Lumblija” have not been investigated till now. The aim of this study was to characterise the volatile compounds responsible for the distinctive aroma of the traditional sweet bread “Lumblija”, which is widely appreciated for its unique sensory properties. Four samples of “Lumblija” were investigated. Headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry analysis (HS-SPME/GC-MS) was applied for volatile compound characterisation of “Lumblija” samples. A total of 50 volatile compounds were identified in the “Lumblija” samples. Volatile compounds belong to different chemical classes: terpenes, phenylpropanoids, alcohols, aldehydes, esters, ketones, aromatic hydrocarbons, and carboxylic acids. Among them, terpenes and phenylpropanoids were the most numerous and the most abundant volatile compounds. Most differences in the volatile compound profile of “Lumblija” samples can be attributed to some specific ingredients such as spices. The results of this study could be useful to establish a volatile compound profile of “Lumblija”, which could serve as an indicator of the authenticity and quality of this autochthonous bakery product.

Djevičansko maslinovo ulje se za razliku od većine biljnih ulja dobiva pomoću niza mehaničkih tehnoloških operacija kojima je svrha izdvojiti nastale kapljice ulja u stanicama pulpe ploda maslina. Dobiveno ulje je prirodno stvorena masnoća u plodu masline i odlikuje se jedinstvenim kemijskim sastavom i specifičnom ugodnom aromom. Zato se može konzumirati izravno bez ikakvog daljnjeg rafinacijskog tretmana. Cilj ovog rada bio je utvrditi kako vrijeme skladištenja utječe na aromatični profil djevičanskog maslinovog ulja. Istraživanje je provedeno na tri uzorka ekstra djevičanskog maslinovog ulja, nakon prerade te svaka tri mjeseca u periodu od godine dana čuvanja u zatvorenoj tamnoj staklenoj boci, na suhom i tamnom mjestu pri sobnoj temperaturi. U ovom radu izolacija hlapljivih spojeva ulja provedena je mikroekstrakcijom vršnih para na krutoj fazi (HS-SPME) korištenjem sivog vlakna s DVB/CAR/PDMS ovojnicom. Analiza izoliranih hlapljivih spojeva provedena je spregnutom tehnikom plinske kromatografije-masene spektrometrije (GC-MS). Identificirani hlapljivi spojevi pripadaju sljedećim kemijskim skupinama: aldehidi, alkoholi, ketoni, kiseline, alifatski ugljikovodici i terpeni. Među hlapljivim spojevima dominantni su bili aldehidi, a najzastupljeniji spoj u svim uzorcima bio je (E)-heks-2-enal koji je okarakteriziran mirisom na zelenu i svježe pokošenu travu. Dobiveni rezultati ukazali su na promjene u aromatičnom profilu djevičanskih maslinovih ulja tijekom vremena skladištenja. Uglavnom su se odnosile na smanjenje udjela C-6 aldehida (E)-heks-2-enala te rast udjela C-6 alkohola (heksanola) odgovornih za „zelene“ i svježe note.