Dr Hebe Parr, a research scientist in the Flavour Research Group, will assess flavour profiles of UK gins by separating, identifying, and quantifying the flavour compounds in the samples by gas chromatography over a year-long project.
Understanding the flavour composition of a gin range can help with product development by identifying unique aspects of each range. This form of analysis can also identify undesirable flavour compounds, enabling the targeted reduction of their perception.
The project has already started with samples from gin makers in Derbyshire and Nottinghamshire: but Dr Parr now wants to expand her research and is calling on distillers from across the UK to get involved. The UK is leading gin producer and innovator, with the number of distillers increasing 15% from 2020-2022.
Dr Parr, a beverage flavour development specialist who gained her PhD in the flavor of roasted malts in beers, said: “We are looking for 5ml samples of as many gins as possible, but my target is around 1,000 different gins. The samples will not be consumed and will be used for instrumental analysis only. We can share a summary of this analysis with the producer of the gin.”
The samples can be purchased if required and Dr Parr can either visit the distillery or producer or arrange delivery of sample bottles with a prepaid return label. She is looking for samples from distillers and gin producers of all sizes, and adds no manufacturer is too small: “If it’s commercially available, I would like a small sample of it.”
The Flavour Research Group is part of the International Flavour Research Centre at the University of Nottingham, with its research focused in food and flavour chemistry.
UK gin producers are invited to contact Dr Parr via hebe.parr1@nottingham.ac.uk