Determining the basis of variation in herb flavour

Project Overview:
Herb flavour is highly variable in composition and intensity according to differences in cultivar, agronomic practice, climate and growing season. This is at odds with end-consumer expectation of a consistently flavoured product. This project will identify the extent of flavour variation in three commercially important herbs (basil, coriander and a perennial herb) so that growers can tailor their cultivation practices to optimise herb flavour in their growing system, whether this is in a protected or an open field environment; thus this proposal is relevant to both outdoor and protected crops.

Current methods of addressing the problem do not exist within the industry. Tasting is on an ad hoc basis and not set against quantitative standards. It is not done in a way that results can be compared between seasons, sites or production methods at present.

New activity is planned to enable growers to evaluate their own crop more accurately and to understand the influences that season and production system have on flavour profile. The aim of the project is to enable growers and breeders to understand the influences of environment on herb flavour and how adjustments in agronomic practice can further shift those changes towards a flavour that is desirable and liked by consumers. The following objectives will be used to meet this aim:
O1. Profile chemistry of three core herbs: coriander, basil, and a perennial herb species
O2. Examine the impact of different seasons on flavour profile over three sequential years
O3. Examine the impact of production system on flavour profile
O4. Examine the impact of inputs on flavour profile
O5. Associate flavour profiles with consumer liking

Studentship Criteria:
This studentship is open to UK/EU nationals only.

How to apply:
To apply for this studentship please submit an application for a PhD in Food and Nutritional Sciences to the University of Reading – see http://www.reading.ac.uk/graduateschool/prospectivestudents/gs-how-to-apply.aspx.

*Important note* When prompted as part of your online application, you should quote the reference ‘GS17-087’ in the ‘Scholarships applied for’ box which appears within the Funding Section of your on-line application.