Fully Funded PhD Position in High Impact sulphur flavour compounds in hop products
Summary of PhD Program:
This project will be focused around intensely aromatic hop sulfur compounds such as 4-methyl-mercaptopentanone (4-MMP) or 3-MH (3-mercaptohexanol). These and related compounds are responsible for the tropical, citrus and exotic fruit flavours typically present in beers dry-hopped with ‘New World’ varieties. The program of work will establish analytical protocols for these low level, high flavour impact sulfur compounds using techniques such as GC-PFPD and GC-QTOF/SCD. These will then be applied throughout the project to appraise the sulfur fractions resulting from different varieties, hop oil isolation techniques and fractionation processes, to support development of commercial products with desirable flavour properties.
