Masters by Research - Investigating the Effect of Alcohol Concentration on the Perception of Flavour in Spirits and Reduced Alcohol Beverages at Edinburgh Napier University on FindAPhD.com

This project is no longer listed on FindAPhD.com and may not be available.

Click here to search FindAPhD.com for PhD studentship opportunities

Dr D Carmichael, Dr F Skelton, Dr Irene Baxter No more applications being accepted Self-Funded PhD Students Only

Edinburgh United Kingdom Neuroscience Nutrition Food Sciences Psychology

School of Applied Sciences, Edinburgh Napier University

About the Project

Consumer demand for reduced and alcohol-free beverages is increasing. The spirit drinks industry is responding to this, developing new products with lower alcohol contents. Such changes have an unavoidable impact on the trigeminal (mouthfeel) characteristics of a product, with a reduction in the tingling/ burning sensations associated with alcohol. However, the level of alcohol can also influence how we perceive other flavours. Different types or categories of flavours may not be affected in the same way or to the same degree. So, creating a product with the desired flavour profile can be challenging.

The aim of this project is to determine the impact of alcohol content on the perception of a range of different types of flavours, of relevance to spirit drink products. This will be achieved by determining their perceived intensity in various alcohol/water mixtures and will be carried out using a combination of evaluations by untrained assessors and an expert sensory panel. The information gained from this investigation will significantly aid spirit drink manufacturers, helping fast-track the development of reduced alcohol beverages.

This project will be supervised by Edinburgh Napier University and The Scotch Whisky Research Institute in Edinburgh, benefiting from their joint expertise in psychology, sensory science, and spirit composition and flavour.

Academic qualifications

A first degree (at least a 2.1) ideally in psychology, life sciences, food science/technology or other relevant area of study.

English language requirement

IELTS score must be at least 6.5 (with not less than 6.0 in each of the four components). Other, equivalent qualifications will be accepted. Full details of the University’s policy are available online.

Essential attributes:

· Experience of fundamental quantitative research processes.

· Competent in research planning, execution, and reporting.

· Knowledge of relevant research methods, and multivariate quantitative data analysis using appropriate software (e.g., SPSS, R).

· Good written and oral communication skills.

· Strong motivation, with evidence of independent research skills relevant to the project.

· Good time management.

Desirable attributes:

• Interest in flavour perception, interest and/or experience of working in the spirit drinks industry.

Funding Notes

Tuition fees paid at UK rate only. International candidates will be required to cover the difference between UK fees and full international fees.

References

Wanikawa, A. Flavors in Malt Whisky: A Review. J. Am. Soc. Brew. Chem., 2020, 78 (4), 260–278. https://doi.org/10.1080/03610470.2020.1795795.
Jack, F. R. Whiskies: Composition, Sensory Properties and Sensory Analysis. In Alcoholic Beverages; Piggott, J., Ed.; Woodhead Publishing Limited: Cambridge, 2012; pp 379–392. https://doi.org/10.1533/9780857095176.3.379.
Conner, J. M.; Birkmyre, L.; Paterson, A.; Piggott, J. R. Headspace Concentrations of Ethyl Esters at Different Alcoholic Strengths. J. Sci. Food Agric., 1998, 77 (1), 121–126. https://doi.org/10.1002/(SICI)1097-0010(199805)77:1<121::AID-JSFA14>3.0.CO;2-V.