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Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models (2013)
Journal Article
Price, E. J., Linforth, R. S., Dodd, C. E., Phillips, C. A., Hewson, L., Hort, J., & Gkatzionis, K. (2014). Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models. Food Chemistry, 145, 464-472. https://doi.org/10.1016/j.foodchem.2013.08.081

Yarrowia lipolytica and Kluyveromyces lactis occur as part of Stilton cheese microflora yet are not controlled during production. This study investigated the influence of their inoculum concentration on aroma production. Models of Y. lipolytica and K... Read More about Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models.

Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo (2013)
Journal Article
Fernandez-Vazquez, R., Linforth, R. S., Hort, J., Hewson, E. L., Hernanz Vila, D., Heredia Mira, F., …Fisk, I. D. (2013). Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo. LWT - Food Science and Technology, 51(1), https://doi.org/10.1016/j.lwt.2012.10.017

The impact of orange juice pulp on the physical release of limonene to the headspace of freshly prepared orange juice was evaluated both in-vitro and in-vivo. Atmospheric pressure chemical ionization mass spectrometry was used to analyse the impact o... Read More about Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo.

Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC) (2012)
Journal Article
Yang, N., Fisk, I. D., Linforth, R. S., Brown, K., Walsh, S., Mooney, S. J., …Hort, J. (2012). Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC). European Food Research and Technology, 235(6), https://doi.org/10.1007/s00217-012-1837-1

The influence of flavour solvent, propylene glycol (PG) and triacetin (TA), was investigated on the micro-structure (as measured by X-ray micro-Computed Tomography, X-ray ?CT) and aroma compound distribution (as measured by HPLC) within shortcake bis... Read More about Impact of flavour solvent on biscuit micro-structure as measured by X-ray micro-computed tomography and the distribution of vanillin and HMF (HPLC).

The interactions of CO2, ethanol, hop acids and sweetener on flavour perception in a model beer (2011)
Journal Article
Clark, R. A., Hewson, L., Bealin-Kelly, F., & Hort, J. (2011). The interactions of CO2, ethanol, hop acids and sweetener on flavour perception in a model beer. Chemosensory Perception, 4(1-2), 42-54. doi:10.1007/s12078-011-9087-3

Beer is a complex beverage. Beer flavour is a multisensory experience in which, in addition to aroma volatiles, CO2, ethanol, bitterness (hop acids) and sweetness all contribute. To investigate the interactions between these fundamental components, a... Read More about The interactions of CO2, ethanol, hop acids and sweetener on flavour perception in a model beer.

Effects of Ethanol, Carbonation and Hop Acids on Volatile Delivery in a Model Beer System (2011)
Journal Article
Clark, R., Linforth, R., Bealin-Kelly, F., & Hort, J. (2011). Effects of Ethanol, Carbonation and Hop Acids on Volatile Delivery in a Model Beer System. Journal of the Institute of Brewing, 117(1), 74-81. doi:10.1002/j.2050-0416.2011.tb00446.x

A model beer was created to investigate the effects of ethanol, carbonation and hop acids on volatile release (ethyl acetate, isoamyl alcohol and phenethyl alcohol) using both headspace analysis and in?nose measurement during consumption. None of the... Read More about Effects of Ethanol, Carbonation and Hop Acids on Volatile Delivery in a Model Beer System.