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Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems (2022)
Journal Article
Yeo, H., Linforth, R., MacNaughtan, W., Williams, H., Hewson, L., & Fisk, I. D. (2023). Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems. Food Research International, 164, Article 112373. https://doi.org/10.1016/j.foodres.2022.112373

The effect of monosaccharides (glucose, fructose and galactose) and disaccharides (sucrose and lactose) at 10, 20 and 30 % w/v on the in-vitro aroma partitioning of C - C aldehydes and ethyl esters, as well as limonene (concentration of aroma compo... Read More about Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems.

Thermodynamics of semi-specific ligand recognition: the binding of dipeptides to the E.coli dipeptide binding protein DppA (2021)
Journal Article
Zainol, M. K., Linforth, R. J., Winzor, D. J., & Scott, D. J. (2021). Thermodynamics of semi-specific ligand recognition: the binding of dipeptides to the E.coli dipeptide binding protein DppA. European Biophysics Journal, 50(8), 1103-1110. https://doi.org/10.1007/s00249-021-01572-y

This investigation of the temperature dependence of DppA interactions with a subset of three dipeptides (AA. AF and FA) by isothermal titration calorimetry has revealed the negative heat capacity (ΔCpo) that is a characteristic of hydrophobic interac... Read More about Thermodynamics of semi-specific ligand recognition: the binding of dipeptides to the E.coli dipeptide binding protein DppA.

Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing (2021)
Journal Article
Lester, S., Cornacchia, L., Corbier, C., Taylor, M. A., Ayed, C., Yang, N., …Fisk, I. (2021). Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing. Scientific Reports, 11(1), Article 16518. https://doi.org/10.1038/s41598-021-95915-6

Undernutrition is prevalent in the older adult population. Oral nutritional supplements (ONS) are a clinically effective nutritional intervention, however, patient acceptance of ONS can be limited by their palatability. While sensory attributes such... Read More about Identification of aroma compounds in a commonly prescribed oral nutritional supplement and associated changes in olfactory abilities with human ageing.

Influence of essential inorganic elements on flavour formation during yeast fermentation (2021)
Journal Article
Ribeiro-Filho, N., Linforth, R., Powell, C. D., & Fisk, I. D. (2021). Influence of essential inorganic elements on flavour formation during yeast fermentation. Food Chemistry, 361, Article 130025. https://doi.org/10.1016/j.foodchem.2021.130025

The relative concentration of available inorganic elements is critical for yeast growth and metabolism and has potential to be a tool leading to directed yeast flavour formation during fermentation. This study investigates the influence of essential... Read More about Influence of essential inorganic elements on flavour formation during yeast fermentation.

Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics (2020)
Journal Article
Ramsey, I., Dinu, V., Linforth, R., Yakubov, G. E., Harding, S. E., Yang, Q., …Fisk, I. (2020). Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics. Scientific Reports, 10(1), Article 20855. https://doi.org/10.1038/s41598-020-77697-5

© 2020, The Author(s). Consumer sensory evaluation, aroma release analysis and biophysical protein analysis were used to investigate the effect of ethanol on the release and perception of flavour in beer (lager and stout) at different ethanol levels... Read More about Understanding the lost functionality of ethanol in non-alcoholic beer using sensory evaluation, aroma release and molecular hydrodynamics.

A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis (2020)
Journal Article
Ren, Y., Linter, B. R., Linforth, R., & Foster, T. J. (2020). A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis. Food and Function, 11(6), 5333-5345. https://doi.org/10.1039/d0fo00115e

Contribution of methylcellulose (MC), psyllium seed husk powder (PSY), and water addition level to gluten free bread quality and correlations between dough rheological properties and bread qualities were investigated by response surface design and pr... Read More about A comprehensive investigation of gluten free bread dough rheology, proving and baking performance and bread qualities by response surface design and principal component analysis.

Characterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation (2019)
Journal Article
Gadon, A., Linforth, R., Harding, S. E., & Cook, D. (2019). Characterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation. Scientific Reports, 9(1), Article 12650. https://doi.org/10.1038/s41598-019-49171-4

We report the novel application of Analytical Ultracentrifugation (AUCF) to characterise the polymeric proanthocyanidin fraction of hops. Extraction of hop samples with 70% acetone (aq) followed by a C-18 Solid Phase Extraction yielded polyphenolic f... Read More about Characterisation of high molecular weight hop proanthocyanidins using Analytical Ultracentrifugation.

Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry ( APCI ‐ MS ) (2019)
Journal Article
ElMasry, G., Morsy, N., Al‐Rejaie, S., Ayed, C., Linforth, R., & Fisk, I. (2019). Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry ( APCI ‐ MS ). International Journal of Food Science and Technology, 54(11), 2983-2997. https://doi.org/10.1111/ijfs.14210

The aim of this study was to use gas chromatography-mass spectrometry (GC-MS) and APCI-MS techniques to detect adulteration in honey. The key volatile compounds in the headspace of the adulterated honeys were marked by GC-MS and their representative... Read More about Real‐time quality authentication of honey using atmospheric pressure chemical ionisation mass spectrometry ( APCI ‐ MS ).

Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese (2019)
Journal Article
Mugampoza, D., Gkatzionis, K., Linforth, R. S., & Dodd, C. E. (2019). Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese. Food Chemistry, 287, 222-231. https://doi.org/10.1016/j.foodchem.2019.02.082

The effect of Lactobacillus plantarum isolates from Stilton cheese on aroma profiles of milk fermentation was examined. Representative Lb. plantarum isolates were cultured alone and in combination with acid-producing and non-acid producing Lactococcu... Read More about Acid production, growth kinetics and aroma profiles of Lactobacillus flora from Stilton cheese.

Impact of water-soluble precursors leaching from green beans on aroma generation during coffee roasting (2018)
Conference Proceeding
Liu, C., Yang, N., Linforth, R., & Fisk, I. D. (2018). Impact of water-soluble precursors leaching from green beans on aroma generation during coffee roasting. In Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium (119-122). https://doi.org/10.3217/978-3-85125-593-5-25

In this investigation green Robusta coffee beans were pre-soaked with different time-temperature profiles before roasting in normal conditions and grinding to a standardized particle size. Aroma profile of roasted coffee beans and water soluble precu... Read More about Impact of water-soluble precursors leaching from green beans on aroma generation during coffee roasting.

Understanding the impact of sodium on the structural properties of sweet biscuits (2018)
Conference Proceeding
Ayed, C., Lim, M., Macnaughtan, W., Linforth, R., & Fisk, I. D. (2018). Understanding the impact of sodium on the structural properties of sweet biscuits. In Flavour science: Proceedings of the XV Weurman Flavour Research Symposium (73-76). https://doi.org/10.3217/978-3-85125-593-5-14

The impact of sodium inclusion on the structural properties of sweet biscuits was investigated. Mass loss behaviour of four biscuit doughs (four levels of added salt) during baking (rate of loss, mass loss) was monitored using TGA, and texture proper... Read More about Understanding the impact of sodium on the structural properties of sweet biscuits.

Can flavour enhancement modulate appetite and food intake in women? (2018)
Conference Proceeding
Yin, W., Fisk, I., Hewson, L., Linforth, R., & Taylor, M. (2018). Can flavour enhancement modulate appetite and food intake in women?. In Flavour Science: Proceedings of the XV Weurman Flavour Research Symposium (269-274). https://doi.org/10.3217/978-3-85125-593-5-57

Food flavour might be helpful for weight management by regulating appetite sensation and food intake. This chapter investigated whether the enhancement of flavour intensity or flavour complexity can modulate appetite sensation and food intake within... Read More about Can flavour enhancement modulate appetite and food intake in women?.

Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean (2018)
Journal Article
Liu, C., Yang, N., Yang, Q., Ayed, C., Linforth, R., & Fisk, I. D. (2019). Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean. Food Chemistry, 281, 8-17. https://doi.org/10.1016/j.foodchem.2018.12.080

© 2018 Elsevier Ltd This study attempted to improve Robusta sensory properties by modifying the beans chemical composition. Building on our previous work, which modified bean pH through acid pre-treatment, a model system was developed where, sugar so... Read More about Enhancing Robusta coffee aroma by modifying flavour precursors in the green coffee bean.

Modifying Robusta coffee aroma by green bean chemical pre-treatment (2018)
Journal Article
Liu, C., Yang, Q., Linforth, R., Fisk, I. D., & Yang, N. (2019). Modifying Robusta coffee aroma by green bean chemical pre-treatment. Food Chemistry, 272, 251-257. https://doi.org/10.1016/j.foodchem.2018.07.226

Green Robusta beans were subjected to pre-treatment with the aim of reducing the perceived aroma difference between Arabica and Robusta coffee. Treatment was a short soaking procedure with varying concentrations of acetic acid (up to 5%). Samples wer... Read More about Modifying Robusta coffee aroma by green bean chemical pre-treatment.

Canopy and ear traits associated with avoidance of Fusarium head blight in wheat (2018)
Journal Article
Jones, S., Farooqi, A., Foulkes, J., Sparkes, D. L., Linforth, R., & Ray, R. V. (2018). Canopy and ear traits associated with avoidance of Fusarium head blight in wheat. Frontiers in Plant Science, 9, Article 1021. https://doi.org/10.3389/fpls.2018.01021

Doubled haploid and elite wheat genotypes were ground inoculated in three field experiments and head spray inoculated in two glasshouse experiments, using mixed Fusarium and Microdochium species, to identify crop canopy and ear traits associated with... Read More about Canopy and ear traits associated with avoidance of Fusarium head blight in wheat.

The role of phenolic compounds in olive oil aroma release (2018)
Journal Article
Genovese, A., Yang, N., Linforth, R. S., Sacchi, R., & Fisk, I. D. (2018). The role of phenolic compounds in olive oil aroma release. Food Research International, 112, https://doi.org/10.1016/j.foodres.2018.06.054

In this study, atmospheric pressure chemical ionisation-mass spectrometry (APCI-MS) was successfully applied to understand the effect of phenolic compounds on the release of olive oil aroma compounds. Eight aroma compounds were monitored under in-viv... Read More about The role of phenolic compounds in olive oil aroma release.

Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce (2018)
Journal Article
Devanthi, P. V. P., Linforth, R., El Kadri, H., & Gkatzionis, K. (2018). Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce. Food Chemistry, 257, https://doi.org/10.1016/j.foodchem.2018.03.022

This study investigated the application of water-oil-water (W1/O/W2) double emulsions (DE) for yeast encapsulation and sequential inoculation of Zygosaccharomyces rouxii and Tetragenococcus halophilus in moromi stage of soy sauce fermentation with re... Read More about Water-in-oil-in-water double emulsion for the delivery of starter cultures in reduced-salt moromi fermentation of soy sauce.

Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation (2017)
Journal Article
Devanthi, P. V. P., Linforth, R., Onyeaka, H., & Gkatzionis, K. (2018). Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation. Food Chemistry, 240, https://doi.org/10.1016/j.foodchem.2017.07.094

The use of Tetragenococcus halophilus and Zygosaccharomyces rouxii as starter cultures is essential for desirable volatiles production during moromi stage of soy sauce fermentation. In this study, the effect of simultaneous and sequential inoculation... Read More about Effects of co-inoculation and sequential inoculation of Tetragenococcus halophilus and Zygosaccharomyces rouxii on soy sauce fermentation.

Investigating the oronasal contributions to metallic perception (2017)
Journal Article
Skinner, M., Lim, M., Tarrega, A., Ford, R. A., Linforth, R. S., Thomas, A., & Hort, J. (2017). Investigating the oronasal contributions to metallic perception. International Journal of Food Science and Technology, 52(6), 1299-1306. https://doi.org/10.1111/ijfs.13417

Metallic taints elicited when consuming food can be unpleasant for the consumer, and are therefore problematic to food manufacturers. Although metallic has been proposed as a taste in the past, evidence remains inconclusive. This study investigates... Read More about Investigating the oronasal contributions to metallic perception.

Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake (2017)
Journal Article
Yin, W., Hewson, L., Linforth, R. S., Taylor, M. A., & Fisk, I. D. (in press). Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake. Appetite, 114, https://doi.org/10.1016/j.appet.2017.04.005

Food flavour is important in appetite control. The effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake, were studied. Twenty-six females (24 ± 4 years, 20.9 ± 1.9 kg⋅m-2) consumed, over 15 min... Read More about Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake.