Article
Biotechnology & Applied Microbiology
Christopher Waymark, Annie E. Hill
Summary: The flavor of Scotch malt whisky is greatly influenced by yeast strains, however, the specific relationship between yeast strain and flavor profile is still not entirely clear. Among 24 yeast strains tested, it was found that new make spirit produced using yeast strains marketed as 'brewing' strains was preferred in terms of acceptability rating.
FERMENTATION-BASEL
(2021)
Article
Chemistry, Multidisciplinary
Martina Daute, Frances Jack, Irene Baxter, Barry Harrison, John Grigor, Graeme Walker
Summary: This paper compares the evaluation of flavour in unmatured whisky spirits using three methods: QDA, Napping, and GC-MS. Results show that QDA provides the best differentiation for low ABV spirits, while GC-MS is more effective for high ABV spirits.
APPLIED SCIENCES-BASEL
(2021)
Article
Biotechnology & Applied Microbiology
Rutele Marciulionyte, Colin Johnston, Dawn L. Maskell, Jack Mayo, David Robertson, David Griggs, Calum P. Holmes
Summary: This study investigated the feasibility and consequences of using roasted malt in whisky production. The results showed that using roasted malt can increase the aroma compounds in whisky, but it also decreases alcohol yield and wort fermentability.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2022)
Article
Biotechnology & Applied Microbiology
Campbell P. Morrissy, Margaret A. Halstead, Michael Fechir, Daniela Carrijo, Scott P. Fisk, Vern Johnson, Harmonie M. Bettenhausen, Thomas H. Shellhammer, Patrick M. Hayes
Summary: Understanding the correlation between barley variety, growing location, malt modification, and sensory outcomes is important in the study of beer flavor. This research suggests that while there is a connection between these factors, the overall contribution to the flavor of commercial-type malts and beers is nuanced.
JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS
(2023)
Article
Food Science & Technology
O. Tkachenko, N. Kameneva, T. Manoli, I. C. . Mitsovda
Summary: This study compared the chemical composition and sensory characteristics of the Telti-Kuruk grape variety grown in different terroirs and clones. The results showed that Telti-Kuruk grapes are suitable for wine production, with intense fruit aromas and delicate floral aromas. The taste characteristics of both wines are similar, with good intensity, typicality, and long aftertaste.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-UKRAINE
(2022)
Article
Food Science & Technology
Martina Daute, Irene Baxter, Barry Harrison, Graeme Walker, Frances Jack
Summary: This study conducted laboratory-scale Scotch malt whisky production experiments and found that although there were changes in flavor characteristics and volatile flavor congeners at each stage, the differentiation between samples was marginal. The analysis of fermented malt whisky wash may provide sufficient information for larger-scale industry trials.
Article
Agriculture, Multidisciplinary
Elena Garicano Vilar, Maurice G. O'Sullivan, Joseph P. Kerry, Kieran N. Kilcawley
Summary: This study explored the aromatic profiles of various seaweeds and seaweed extracts, identifying over 100 volatile compounds. Brown and red seaweeds were found to have distinct sensory properties, with individual seaweeds exhibiting different volatiles and odorants. This information may aid in the development of products incorporating dried seaweeds/extracts that are more appealing to consumers.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Aislinn M. Richardson, Andrey A. Tyuftin, Kieran N. Kilcawley, Eimear Gallagher, Maurice G. O'Sullivan, Joseph P. Kerry
Summary: The main objective of the study was to determine minimum levels of fat and sucrose required for sensory acceptance of sponge cake while enhancing its nutritional quality. Results showed that replacing sucrose had significant impacts on certain sensory properties of sponge cake, whereas fat replacement had minimal effects on these properties. Simultaneous reduction in fat and sucrose content led to sponge cakes with increased dietary fiber.
Article
Food Science & Technology
Bernard Martin Corrigan, Kieran Noel Kilcawley, Jeremiah J. Sheehan
Summary: A new fast and reliable reversed-phase high-performance liquid chromatographic method has been proposed for quantifying major casein fractions during cheese proteolysis, showing excellent separation and validation results. This method achieved comparable results to published data for urea-polyacrylamide gel electrophoresis and capillary electrophoresis in quantifying semihard and Maasdam-style cheeses.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2021)
Article
Food Science & Technology
Andrey A. Tyuftin, Aislinn M. Richardson, Maurice G. O' Sullivan, Kieran N. Kilcawley, Eimear Gallagher, Joseph P. Kerry
Summary: This study aimed to investigate the impact of different sugar size fractions on enhancing sweetness intensity of Shortbread biscuits and reducing sugar content. Results showed that samples containing 50% C-sugar were preferred over Control and F-sugar samples at the same level, without affecting the acceptability of the final product. These findings support the use of sugar particle size manipulation to create low-sugar baked biscuits that are consumer acceptable and commercially available.
JOURNAL OF FOOD SCIENCE
(2021)
Review
Food Science & Technology
Hao Ouyang, Kieran N. Kilcawley, Song Miao, Mark Fenelon, Alan Kelly, Jeremiah J. Sheehan
Summary: The article discusses the global cheese industry's focus on accessing new markets, driving the need for innovation in cheese products, especially in meeting the preferences of East Asian consumers for soft textures and mild flavors. Strategies such as incorporating polysaccharides and plant proteins are reviewed as ways to achieve desired cheese characteristics, with a focus on developing bespoke structures for these markets.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Serafeim Theocharis, Nikolaos Nikolaou, Eleftheria Zioziou, Maria Kyraleou, Stamatina Kallithraka, Yorgos Kotseridis, Stefanos Koundouras
Summary: This study investigated the effect of post-veraison irrigation on berry anthocyanin and proanthocyanidin amount and composition in field-grown Xinomavro vines in Northern Greece. The results showed that irrigation influenced yield parameters, anthocyanin levels and composition, with early post-veraison irrigation having a more pronounced effect.
Article
Agriculture, Dairy & Animal Science
H. J. Clarke, C. Griffin, D. Hennessy, T. F. O'Callaghan, M. G. O'Sullivan, J. P. Kerry, K. N. Kilcawley
Summary: This study compared the volatile compounds and sensory attributes of whole milk powders derived from cows on pasture vs. non-pasture diets during storage, finding significant differences in fatty acid concentrations, free fatty acid concentrations, and sensory attributes based on diet. Whole milk powders from pasture-fed cows were more susceptible to lipid oxidation, particularly in terms of aldehyde development, likely due to higher concentrations of conjugated linoleic acid and alpha-linolenic acid in these samples.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Halimah O. Mohammed, Michael N. O'Grady, Maurice G. O'Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry
Summary: Red seaweeds have higher protein levels, while brown seaweeds have higher moisture, ash, insoluble, and total dietary fiber contents. Nori has the lowest salt content. Seaweeds are rich in amino acids and minerals.
Review
Food Science & Technology
Holly J. Clarke, William P. McCarthy, Maurice G. O'Sullivan, Joseph P. Kerry, Kieran N. Kilcawley
Summary: This article discusses the impact of lipid oxidation on the quality of dairy powders, as well as the analytical techniques for detecting VOC. By improving the ability to identify and quantify specific VOC associated with LO, in combination with olfactory and sensory analysis, a better understanding of the quality changes in the product can be achieved.
Article
Food Science & Technology
Halimah O. Mohammed, Michael N. O'Grady, Maurice G. O'Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry
Summary: The addition of commercially available Irish seaweeds to pork sausages had an impact on the composition, physical properties, and sensory evaluation of the sausages.
Review
Food Science & Technology
Zeng Cheng, Maurice G. O'Sullivan, Song Miao, Joseph P. Kerry, Kieran N. Kilcawley
Summary: This review focuses on traditional and novel sensory methods used to research milk, milk powders, yoghurt, and butter, and also introduces the extraction techniques used in gas chromatography mass spectrometry and gas chromatography olfactometry to identify volatiles that influence sensory perception. Understanding the volatile properties of dairy products is important in countries without a dairy tradition to overcome cultural differences and challenges.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2022)
Review
Chemistry, Analytical
Elena Garicano Vilar, Maurice G. O'Sullivan, Joseph P. Kerry, Kieran N. Kilcawley
Summary: The aroma of meat is crucial for consumer acceptance and is influenced by a wide range of volatile compounds. Cooking process generates additional volatile compounds. Key volatiles in cooked beef and pork include hexanal, octanal, and nonanal. GC-MS is the preferred method for their separation and identification.
SEPARATION SCIENCE PLUS
(2022)
Review
Food Science & Technology
Chioke A. Okolo, Kieran N. Kilcawley, Christine O'Connor
Summary: To protect authentic whiskey products from fraudulent practices, robust and rapid analytical techniques are necessary. This review presents the most recent spectroscopic, chromatographic, and novel technologies used in whiskey analysis for authentication, discrimination, and quality control, and highlights the technical challenges and future trends in employing these techniques.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Review
Food Science & Technology
Thomas J. Kelly, Christine O'Connor, Kieran N. Kilcawley
Summary: The complex and diverse flavor of whiskey is a result of various reactions that create congeners. However, there is currently limited information available regarding the extensive analysis of congener profiles associated with specific whiskey styles or brands, especially in the rapidly expanding Irish context. It is important to conduct research to understand the impact of specific congeners on quality and authentication.
