Rapid Flavour profiling for sustainable food product development.

用于可持续食品开发的快速风味分析。

• 批准号: 2885408
• 金额: --
• 依托单位: University of York
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2885408
• 关键词: Rapid; Flavour; profiling; sustainable; food

The flavours and aroma of food derive in part from human sensing of complex mixtures of volatile organic compounds (VOCs). Flavour is critical for consumers yet is challenging to define quantitatively; small changes in the amounts and types of VOCs in a foodstuff can profoundly alter how it is perceived by consumers. Evaluating aroma chemistry is currently very time consuming and labour intensive, often needing panels of highly training individuals to directly sample and evaluate products one by one. This is often a rate limiting step in new product development. This joint PhD project between University of York and Nestle Confectionary will explore how state of the art analytical instrumentation, particularly on-line and real-time mass spectrometry, can help automate flavour detection and accelerate more sustainable product testing and development in the food industry. On-line chemical ionisation mass spectrometry will be combined with innovative data techniques, including machine learning, to provide new methods for reliable categorisation of products and other critical diagnostics such as consumer perception and impurity detection. The PhD will be based in the Wolfson Atmospheric Chemistry Laboratories, part of the Department of Chemistry. The labs provide world leading analytical facilities for gas and aerosol measurements and have a long history of leading new developments in the detection of VOCs in air, combustion emissions, fuels, personal care and food products. The PhD will blend periods of laboratory analytical science with development of data driven methods and be linked closely to commercial applications and end user at Nestle (also located in York).

食物的风味和香气部分源自人类对挥发性有机化合物 (VOC) 复杂混合物的感知。风味对消费者来说至关重要，但定量定义却很困难；食品中挥发性有机化合物的含量和类型的微小变化可以深刻地改变消费者对食品的看法。目前评估芳香化学非常耗时且费力，通常需要由训练有素的人员组成的小组来直接对产品进行一一取样和评估。这通常是新产品开发中的速率限制步骤。约克大学和雀巢糖果公司之间的这个联合博士项目将探索最先进的分析仪器，特别是在线和实时质谱仪，如何帮助自动化风味检测并加速食品行业更可持续的产品测试和开发。在线化学电离质谱将与包括机器学习在内的创新数据技术相结合，为产品的可靠分类和其他关键诊断（例如消费者认知和杂质检测）提供新方法。博士学位将在沃尔夫森大气化学实验室（化学系的一部分）进行。这些实验室提供世界领先的气体和气溶胶测量分析设施，并且在空气、燃烧排放、燃料、个人护理和食品中的挥发性有机化合物检测方面拥有领先新发展的悠久历史。该博士学位将把实验室分析科学与数据驱动方法的开发相结合，并与雀巢（也位于约克）的商业应用和最终用户密切相关。