The Koulouri Thessalonikis acquires its scientific identity
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The Koulouri Thessalonikis acquires its scientific identity
An important publication highlighting the quality and significant nutritional value of the Koulouri Thessalonikis was recently published by the research team of the Sus.Agri.Food emblematic action, as part of an effort to promote sustainable and high-quality Greek agri-food products.
The publication is the first systematic scientific analysis of Koulouri Thessalonikis using modern bioanalytical and organoleptic techniques, highlighting its uniqueness as authentic Greek street food.
The results showed that Koulouri Thessalonikis is a product with high nutritional value, rich in protein, fiber and bioactive compounds, especially lignans from sesame seeds. At the same time, a complex and balanced aromatic profile was recorded, characterized by notes of roasted and dried nuts, the result of special know-how and baking conditions.
The tasting panel showed that the traditional ring-shaped koulouri were rated as crispier and more aromatic, receiving the highest acceptance from the participants. The findings scientifically substantiate the product’s reputation and underline the importance of standardizing key production parameters to ensure consistent quality and authenticity.
“The Koulouri of Thessaloniki is not just an everyday food; it is a symbol of identity and culture. With this study, we have scientifically documented its uniqueness and laid the groundwork for its protection as a product with geographical indication, in order to ensure its authenticity and enhance the reputation of the city that made it famous.”- Statement by the research team of Sus.Agri.Food.
The study is the result of collaboration between researchers from ELGO-DIMITRA, Democritus University of Thrace, Aristotle University of Thessaloniki and the Institute of Applied Biosciences -INAB of CERTH and is part of the project “Emblematic action for sustainable agri-food systems – applied research, infrastructure and service development for the sustainability of the sector – Sus.Agri.Food” project, funded by the General Secretariat for Research and Innovation of the Ministry of Development.
The research was published in the international scientific journal Journal of Food Composition and Analysis (Elsevier –https://doi.org/10.1016/j.jfca.2025.108450) under the title “Decoding the quality signature of Koulouri Thessalonikis: A metabolomic and sensory characterization of an emblematic Greek functional street food.”
For more information or to access the publication:
Institute of Genetic Improvement and Plant Genetic Resources, ELGO–DIMITRAEmail: Dr. Maria Herakli (mirakli@elgo.gr) and Dr. Ioannis Ganopoulos (iganopoulos@elgo.gr)
Thessaloniki, 14.11.2025