Nepeta cataria var. citriodora Beck. (catmints) is a source industrial production of citral and attractive raw material for food industry and cooking. Aerial part of Nepeta are characterized by high antimicrobial activity and fungicidal action against mold fungi, used in folk medicine, as ingredient in recipes for sausages, liqueurs and soft drinks, vegetable and fruit canned food, in the manufacture of vermouth. Ukrainian variety 'Melody' was created specifically for growing in the Forest-Steppe zone, and variety 'Peremozhets' – in the Steppe zone. Data on the yield aerial part and essential oil Nepeta was determined. The dry aerial part of plants N. cataria we used to create a dry spicy mixture for sweet dessert dishes. Quantitative content and qualitative composition of essential oil of plants by organs and phases of vegetation are presented in the article. In our research we used essential oils obtained by hydro distillation procedure for 2 h using Clevendger-type apparatus from the flowering parts of plants N. cataria 'Peremozhets' and 'Melody'. Investigate of components was carried out by high effective gas chromatography with HP 6890 chromatograph coupled with HP 5972 mass selective detector. The most abundant components of Nepeta essential oil was citral, geraniol, as well as nerol, citronellol, citronellal, carvacrol, camphor, eugenol. We proposed fractional distillation of essential oils to obtain a line of flavors with stable sensory and physicochemical indicators for food industry. The separation of essential oils into fractions was carried out on a pilot installation of fractional distillation DFD (Device of Fractional Distillation). Calculations of parameters controlled dispersal of essential oils (residual pressure, temperature regimes, number of theoretical plates, reflux number) were carried out. During fractionation of essential oil of N. cataria four fractions were obtained with a content of 96 ±0.5% to the total mass of samples. Sensory and physicochemical analysis of aromatic fractions announced them as promising flavours for food industry.

The achenes’ micromorphological structure of six Artemisia species (A. absinthium, A. annua, A. argyi, A. dracunculus, A. marschalliana, and A. vulgaris) distributed in Ukraine was investigated with the aim to identify taxonomically significant carpological features for the studied species.Fruits were collected from wild plants growing in the recreation areas of Kyiv and from the plants hosted in the living collection of the M.M. Gryshko National Botanical Garden of the NAS of Ukraine. Macromorphological features were studied with a binocular microscope Stemi 2000 Carl Zeiss. The ultrastructure of the surface was studied using a scanning electron microscope JSM-6700F JEOL, in the mode of secondary electron emission. Carbon spraying was performed using vacuum thermal evaporation of the vacuum universal post VUP-5M SELMI; platinum spraying was performed with an ion-plasma etching device JFC-1600 JEOL.All investigated species have a well-expressed, true, multicellular, symmetrical, multi-row carpopodium but differ by its shape. The surface of A. annua achenes is reticulate-pitted due to the specific structure of the exocarp and the exotests located below it. Species with lobed and continuous apical rim and species without a rim around the place of attachment of the corolla were found. It was established that the primary ultrastructure of investigated fruits is caused by the shape and character of mucous cell arrangement; epidermal cells of the exocarp are mostly compressed, without clear boundaries. Mostly a thin and inconspicuous cuticle, sometimes wrinkled, with layers and small outgrowths, causes the secondary ultrastructure of these fruits. We believe that the mentioned carpological features may be used as additional criteria in combination with other features to identify studied species.

Basic quality indicators studied: acidity, peroxide, anisidine value and integrated value of complete fat oxidation. Butter paste was selected as a reference, consisting of butter, skim milk powder and fat-soluble emulsifiers. Peroxide value during storage at the temperature of (4 ±2 °С) for the first 4 days did not exceed 5.0 1/2 О mmol.kg-1, on the 15th day fat peroxide value of butter paste with milk-vegetable protein exceeded permissible limits that is indicative of milk fat contamination. At the temperature of (-3 ±1 °С) butter paste fat couldn't be qualified as fresh when storing during 15 days, peroxide value exceeds permissible limits on the 25th day of storage. Rising of the peroxide value above 5 1/2 О mmol.kg-1 was detected on the 25th day of storage, exceeding of threshold value was on the 45th day. It was established that rate of oxidation processes in butter pastes with vegetable protein is the highest among all studied samples in each particular control and observation point. It was determined that the rate of secondary lipid oxidation depends on the storage temperature and is observed when storing butter paste samples at a temperature of (-3 ±1 °С) on the 10th day, (-24 ±2 °С) – on the 30th day of storage. Acid value did not exceed recommended limits (2.5 °K) and was on average – 2.3 °K when storing butter paste during 10 days at a temperature of (4 ±2 °С); 2.1 °K during 20 days at the temperature of (-3 ±1 °С), 2.4 °K during 40 days at the temperature of (-24 ±2 °С). In view of obtained results of fat phase stability evaluation of studied butter pastes, the following storage maximum time is recommended: at the temperature of (4 ±2 °С) ‒ 7 days, at the temperature of (-3 ±1 °С) – 15 days, at the temperature of (-26 ±2 °С) ‒ 30 days.

The problem of balanced nutrition is one of the most important social problems in our time. In the context of changes in population nutrition and protein deficits, increasing attention is being paid to increasing the use of protein resources for nutritional purposes, including the creation of new products. The value of such products is determined not only by the amount of protein, but also by its quality. Goat's milk is rich in casein and albumin, which contain important amino acids for the human body. Soft-ripened cheese based on goat milk is characterized with high nutrition and biological value, as well as, nutrient availability. Peculiarities of fractional composition of casein of goat milk determine the necessity of searching for methods of adjusting the technological properties of milk during production of cheese. The studies have substantiated feasibility of using spices -turmeric, ginger and fenugreek in the technology of soft-ripened cheese based on goat milk. It is proved, that adding these spices in the dry state with the particles sized up to 0.4 mm to a normalized mixture before thermal conditioning in amount of 1.0 ±0.1% reduces the indicator of active acidity of normalized mixtures and amount of whey, excreted in the course of processing, by an average of 0.2 рН, provides formation of a more dense clot, speeds up the excretion of whey and increases the product yield by an average of (5.0 ±0.2%). The formation of a dense clot in the control sample occurred within 60 min, while in the model specimens containing 1% of spices in the dry state -in 45 minutes and hydrated -in 50 minutes. Such a technological effect is apparently associated with adsorption of the components of spices on casein micelle surface and, as a consequence, with reducing their surface potential and subsequent aggregation. The quality indices of goat's soft cheese made from goat's milk with spices for at least 5 days at temperature (4 ±2 °С) and relative humidity (85 ±5%) were established.

One of the crucial factors for the improvement of people's health is the rationalization of nutrition. The unbalanced food ration, along with some ecological problems becomes the reason for serious disorders in the functioning of a human body. The appearance of these disorders depends greatly on food quality, the contents of essential substances in it, safety as well as its chemical composition. Vegetable oils belong to the most widely used products of the everyday food ration.They comprise essential fat-containing acids, which is why they have to be regularly consumed with food. Vegetable oils are the main source of natural plant sterols in the diet and contain minor components, such as squalene and sphingolipids, all of which may provide a range of health benefits [Félix et al. 2020].Culinary oils and the products made from them, such as fat spreads, have a role in a healthy, balanced diet, even though they are energy dense and contain a high proportion of fat. They are particularly important sources of vitamins D and E