Understanding aroma matrix interactions and their effect on aroma release from model beverages

The project will investigate model and real systems for potential aroma-aroma interactions that may affect the partition coefficients and solubility limits that influence aroma compound release in alcoholic beverages. The approach adopted to accomplish this will develop new and novel analytical sampling, preconcentration and analysis techniques, giving the student experience of a wide range of different chromatographic and mass spectrometry methods. These approaches will address the current sensitivity limitations of existing analytical technologies and enable the systematic study of complex aroma mixtures in water and ethanol systems under static and dynamic conditions. A key consideration of this project will be that the methods and technology developed is commercially relevant, so the student will be working closely with our industrial partner to apply the methodologies developed to challenging real-life scenarios.