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  1. Article ; Online: Recent advances in whiskey analysis for authentication, discrimination, and quality control.

    Okolo, Chioke A / Kilcawley, Kieran N / O'Connor, Christine

    Comprehensive reviews in food science and food safety

    2023  Volume 22, Issue 6, Page(s) 4957–4992

    Abstract: In order to safeguard authentic whiskey products from fraudulent or counterfeit practices, high throughput solutions that provide robust, rapid, and reliable solutions are required. The implementation of some analytical strategies is quite challenging or ...

    Abstract In order to safeguard authentic whiskey products from fraudulent or counterfeit practices, high throughput solutions that provide robust, rapid, and reliable solutions are required. The implementation of some analytical strategies is quite challenging or costly in routine analysis. Qualitative screening of whiskey products has been explored, but due to the nonspecificity of the chemical compounds, a more quantitative confirmatory technique is required to validate the result of the whiskey analysis. Hence, combining analytical and chemometric methods has been fundamental in whiskey sample differentiation and classification. A comprehensive update on the most relevant and current analytical techniques, including spectroscopic, chromatographic, and novel technologies employed within the last 5 years in whiskey analysis for authentication, discrimination, and quality control, are presented. Furthermore, the technical challenges in employing these analytical techniques, future trends, and perspectives are emphasized.
    MeSH term(s) Alcoholic Beverages/analysis ; Spectrum Analysis ; Quality Control
    Language English
    Publishing date 2023-10-12
    Publishing country United States
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 2185829-9
    ISSN 1541-4337 ; 1541-4337
    ISSN (online) 1541-4337
    ISSN 1541-4337
    DOI 10.1111/1541-4337.13249
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  2. Article: Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review

    Ouyang, Hao / Kilcawley, Kieran N. / Miao, Song / Fenelon, Mark / Kelly, Alan / Sheehan, Jeremiah J.

    Critical reviews in food science and nutrition. 2022 Sept. 8, v. 62, no. 16

    2022  

    Abstract: The focus of the global cheese industry on accessing new markets for cheese is currently driving a greater need for innovation in cheese products. Research to date suggests that, for example, East Asian consumers prefer cheeses that have a soft texture, ... ...

    Abstract The focus of the global cheese industry on accessing new markets for cheese is currently driving a greater need for innovation in cheese products. Research to date suggests that, for example, East Asian consumers prefer cheeses that have a soft texture, with mild and milky flavors. Strategies for achieving such cheese characteristics are reviewed in this article. For example, incorporation of polysaccharides into cheese results in cheese with higher moisture levels and softer textures; this also results in modification of other properties such as adhesiveness, meltability and flavor release. Hydrated polysaccharides may be considered as filler particles within cheese matrices, and therefore filled gel models with suitable filler particles can be used to establish the effect of filler volume, size and surface properties on the fractural and rheological properties of cheese matrices, thus guiding the use of polysaccharides. Addition of plant proteins such as soy and pea protein can also result in cheeses with softer texture. Furthermore, it has been suggested that heat-induced gelation of soy or pea protein with casein results in a gel structure consisting of two independent protein gels, thus facilitating the design of bespoke structures by adjusting the ratio of the two proteins. Finally, it is proposed that incorporation of ingredients with sensory properties familiar to East and Southeast Asian consumers and with the capacity to achieve bespoke textures offer potential for the development of cheese products for consumers in these markets.
    Keywords adhesion ; casein ; cheese industry ; cheeses ; flavor ; gelation ; gels ; pea protein ; polysaccharides ; texture ; South East Asia
    Language English
    Dates of publication 2022-0908
    Size p. 4342-4355.
    Publishing place Taylor & Francis
    Document type Article
    ZDB-ID 1037504-1
    ISSN 1549-7852 ; 1040-8398
    ISSN (online) 1549-7852
    ISSN 1040-8398
    DOI 10.1080/10408398.2021.1874869
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    In stock of ZB MED Bonn / Germany

    Z 2732: Show issues

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  3. Article ; Online: Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review

    Cheng, Zeng / O'Sullivan, Maurice G. / Miao, Song / Kerry, Joseph P / Kilcawley, Kieran N

    International Journal of Dairy Technology. 2022 Nov., v. 75, no. 4 p.761-790

    2022  

    Abstract: Countries with an established dairy tradition consume milk, milk powder, yoghurt and butter directly or as an ingredient; however, in countries without this tradition the lack of familiarity and unknown expectations can be challenging to overcome. ... ...

    Abstract Countries with an established dairy tradition consume milk, milk powder, yoghurt and butter directly or as an ingredient; however, in countries without this tradition the lack of familiarity and unknown expectations can be challenging to overcome. Therefore, having a better understanding of the volatile properties that influence their sensory appeal can aid overcoming these challenges. This review focusses on traditional and novel sensory methods used to research milk, milk powders, yoghurt and butter as well as the extraction techniques used in gas chromatography mass spectrometry and gas chromatography olfactometry to identify volatiles in these products that influence sensory perception.
    Keywords butter ; dairy technology ; dried milk ; gas chromatography-mass spectrometry ; ingredients ; milk ; olfactometry ; sensation ; yogurt
    Language English
    Dates of publication 2022-11
    Size p. 761-790.
    Publishing place John Wiley & Sons, Ltd
    Document type Article ; Online
    Note REVIEW
    ZDB-ID 1363788-5
    ISSN 1364-727X
    ISSN 1364-727X
    DOI 10.1111/1471-0307.12898
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    In stock of ZB MED Bonn / Germany

    Z 3092: Show issues

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  4. Book ; Online: Identification of volatile organic compounds emitted by Sitka spruce and determination of their emission pathways and fluxes

    Furnell, Hayley / Wenger, John / Wingler, Astrid / Kilcawley, Kieran N. / Mannion, David T. / Skibinska, Iwona / Kammer, Julien

    eISSN:

    2024  

    Abstract: The biogenic volatile organic compounds (BVOCs) emitted by Sitka spruce (Picea sitchensis) trees, housed in a plant growth chamber, were characterised by a combination of on-line (time-of-flight chemical ionisation mass spectrometry) and off-line (gas ... ...

    Abstract The biogenic volatile organic compounds (BVOCs) emitted by Sitka spruce (Picea sitchensis) trees, housed in a plant growth chamber, were characterised by a combination of on-line (time-of-flight chemical ionisation mass spectrometry) and off-line (gas chromatography-mass spectrometry) techniques. In total, 74 BVOCs were identified in the Sitka spruce emissions, 52 of which were oxygenated compounds, with piperitone (C 10 H 16 O), an oxygenated monoterpene, being the dominant emission. Other prevalent emissions included isoprene and five monoterpenes (myrcene, β-phellandrene, δ-limonene, α-pinene, and camphene). Temperature, photosynthetic photon flux density (PPFD) and stress were all found to alter the emission profiles, with different BVOCs exhibiting different responses. Three different plant growth cycles were used to identify the emission pathways (pooled or biosynthetic) for each BVOC, through determination of the relationships of the emission flux with temperature and with PPFD. The majority of the BVOCs emitted by Sitka spruce were found to originate from biosynthetic and pooled pathways simultaneously, with those from a stressed tree having a much lower contribution from the biosynthetic pathway than a healthy tree. Standardised emission fluxes (temperature 30 °C and PPFD 1000 µmol m -2 s -1 ) were calculated for all BVOCs using the appropriate standardisation model (pooled, biosynthetic or combined). Annual emission fluxes for all Stika spruce plantations in Ireland were determined for piperitone (8,200 tonne year -1 ), isoprene (13,000 tonne year -1 ) and monoterpenes (1,600 tonne year -1 ). At the current conditions of the Irish climate the annual BVOC flux for isoprene was found to exceed that for piperitone, although this is expected to change in a warming climate.
    Subject code 333
    Language English
    Publishing date 2024-01-30
    Publishing country de
    Document type Book ; Online
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  5. Article: Effect of konjac glucomannan and soy soluble polysaccharides on the rheological, microstructural and syneretic properties of rennet gels

    Ouyang, Hao / Kilcawley, Kieran N. / Miao, Song / Fenelon, Mark A. / Kelly, Alan L. / Sheehan, Jeremiah J.

    Lebensmittel-Wissenschaft + Technologie. 2022 Oct. 01, v. 168

    2022  

    Abstract: This study investigated the rheological, microstructural and syneretic properties of rennet gels as influenced by the addition of soy soluble polysaccharides (2.5 g/kg, 5 g/kg) or konjac glucomannan (0.2 g/kg, 0.4 g/kg) to skim milk. The addition of all ... ...

    Abstract This study investigated the rheological, microstructural and syneretic properties of rennet gels as influenced by the addition of soy soluble polysaccharides (2.5 g/kg, 5 g/kg) or konjac glucomannan (0.2 g/kg, 0.4 g/kg) to skim milk. The addition of all polysaccharides enhanced rennet coagulation properties, by reducing rennet coagulation time (RCT) and increasing development of gel firmness. There were also interactive effects between polysaccharide concentration and coagulation pH on parameters such as RCT, showing that the dynamics of gelation of such systems can be modulated by changing polysaccharide concentration and pH. Rennet gels containing 0.4 g/kg konjac glucomannan had significantly higher levels of syneresis (p < 0.05) than the other gels, which was linked to low yield stress and strain and a more open and porous microstructure. Quantitative analysis of 3-D confocal laser scanning microscopy image stacks showed that rennet gels containing konjac glucomannan had a significantly larger (p < 0.05) pore size than the other rennet gels. The ability of these polysaccharides to change the structure of rennet gels and their ensuing syneretic processes may provide a platform for development of novel cheese textures appealing to international consumers who may not be traditional cheese consumers.
    Keywords cheeses ; coagulation ; firmness ; gelation ; gels ; konjac mannan ; microscopy ; microstructure ; pH ; porosity ; quantitative analysis ; rennet ; skim milk
    Language English
    Dates of publication 2022-1001
    Publishing place Elsevier Ltd
    Document type Article
    ZDB-ID 241369-3
    ISSN 0460-1173 ; 0023-6438
    ISSN 0460-1173 ; 0023-6438
    DOI 10.1016/j.lwt.2022.113905
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    In stock of ZB MED Bonn / Germany

    Z 2634: Show issues

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  6. Article ; Online: Meta-analysis of cheese microbiomes highlights contributions to multiple aspects of quality.

    Walsh, Aaron M / Macori, Guerrino / Kilcawley, Kieran N / Cotter, Paul D

    Nature food

    2020  Volume 1, Issue 8, Page(s) 500–510

    Abstract: A detailed understanding of the cheese microbiome is key to the optimization of flavour, appearance, quality and safety. Accordingly, we conducted a high-resolution meta-analysis of cheese microbiomes and corresponding volatilomes. Using 77 new samples ... ...

    Abstract A detailed understanding of the cheese microbiome is key to the optimization of flavour, appearance, quality and safety. Accordingly, we conducted a high-resolution meta-analysis of cheese microbiomes and corresponding volatilomes. Using 77 new samples from 55 artisanal cheeses from 27 Irish producers combined with 107 publicly available cheese metagenomes, we recovered 328 metagenome-assembled genomes, including 47 putative new species that could influence taste or colour through the secretion of volatiles or biosynthesis of pigments. Additionally, from a subset of samples, we found that differences in the abundances of strains corresponded with levels of volatiles. Genes encoding bacteriocins and other antimicrobials, such as pseudoalterin, were common, potentially contributing to the control of undesirable microorganisms. Although antibiotic-resistance genes were detected, evidence suggested they are not of major concern with respect to dissemination to other microbiomes. Phages, a potential cause of fermentation failure, were abundant and evidence for phage-mediated gene transfer was detected. The anti-phage defence mechanism CRISPR was widespread and analysis thereof, and of anti-CRISPR proteins, revealed a complex interaction between phages and bacteria. Overall, our results provide new and substantial technological and ecological insights into the cheese microbiome that can be applied to further improve cheese production.
    Language English
    Publishing date 2020-08-13
    Publishing country England
    Document type Journal Article
    ISSN 2662-1355
    ISSN (online) 2662-1355
    DOI 10.1038/s43016-020-0129-3
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  7. Article: A Systems-Wide Analysis of Proteolytic and Lipolytic Pathways Uncovers The Flavor-Forming Potential of The Gram-Positive Bacterium

    Mazhar, Shahneela / Kilcawley, Kieran N / Hill, Colin / McAuliffe, Olivia

    Frontiers in microbiology

    2020  Volume 11, Page(s) 1533

    Abstract: Macrococcus ... ...

    Abstract Macrococcus caseolyticus
    Language English
    Publishing date 2020-07-07
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2587354-4
    ISSN 1664-302X
    ISSN 1664-302X
    DOI 10.3389/fmicb.2020.01533
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  8. Article: The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit.

    Kyraleou, Maria / Herb, Dustin / O'Reilly, Grace / Conway, Neil / Bryan, Tom / Kilcawley, Kieran N

    Foods (Basel, Switzerland)

    2021  Volume 10, Issue 2

    Abstract: The impact of barley variety and its geographical growth location (environment) on the flavour of new make spirit was investigated to determine if "terroir" can be applied in the production of single malt whisk(e)y. New make spirits were produced at ... ...

    Abstract The impact of barley variety and its geographical growth location (environment) on the flavour of new make spirit was investigated to determine if "terroir" can be applied in the production of single malt whisk(e)y. New make spirits were produced at laboratory scale under controlled conditions from two different barley varieties (Olympus and Laureate) grown at two distinct environments (Athy, Co Kildare and Bunclody, Co Wexford) in Ireland over two consecutive seasons (2017 and 2018). The spirit samples were analysed by gas chromatography mass spectrometry olfactometry and descriptive sensory analysis. Forty-two volatiles were detected with eight deemed as very influential and fifteen deemed as influential to the aroma of new make spirit. Sensory attributes were influenced by barley variety, environment, and the interactions thereof over both seasons, with environment and the interaction of variety x environment having a greater impact than variety alone. Chemometric analysis of the olfactometry and sensory data found that both environment and season had a greater impact on the aromatic sensory perception of the new make spirits than variety alone. Therefore, this study clearly demonstrates a "terroir" impact on the flavour of new make spirit and highlights its potential importance especially in relation to single malt whisk(e)y.
    Language English
    Publishing date 2021-02-18
    Publishing country Switzerland
    Document type Journal Article
    ZDB-ID 2704223-6
    ISSN 2304-8158
    ISSN 2304-8158
    DOI 10.3390/foods10020443
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  9. Article ; Online: Exploring the potential of polysaccharides or plant proteins as structuring agents to design cheeses with sensory properties focused toward consumers in East and Southeast Asia: a review.

    Ouyang, Hao / Kilcawley, Kieran N / Miao, Song / Fenelon, Mark / Kelly, Alan / Sheehan, Jeremiah J

    Critical reviews in food science and nutrition

    2021  Volume 62, Issue 16, Page(s) 4342–4355

    Abstract: The focus of the global cheese industry on accessing new markets for cheese is currently driving a greater need for innovation in cheese products. Research to date suggests that, for example, East Asian consumers prefer cheeses that have a soft texture, ... ...

    Abstract The focus of the global cheese industry on accessing new markets for cheese is currently driving a greater need for innovation in cheese products. Research to date suggests that, for example, East Asian consumers prefer cheeses that have a soft texture, with mild and milky flavors. Strategies for achieving such cheese characteristics are reviewed in this article. For example, incorporation of polysaccharides into cheese results in cheese with higher moisture levels and softer textures; this also results in modification of other properties such as adhesiveness, meltability and flavor release. Hydrated polysaccharides may be considered as filler particles within cheese matrices, and therefore filled gel models with suitable filler particles can be used to establish the effect of filler volume, size and surface properties on the fractural and rheological properties of cheese matrices, thus guiding the use of polysaccharides. Addition of plant proteins such as soy and pea protein can also result in cheeses with softer texture. Furthermore, it has been suggested that heat-induced gelation of soy or pea protein with casein results in a gel structure consisting of two independent protein gels, thus facilitating the design of bespoke structures by adjusting the ratio of the two proteins. Finally, it is proposed that incorporation of ingredients with sensory properties familiar to East and Southeast Asian consumers and with the capacity to achieve bespoke textures offer potential for the development of cheese products for consumers in these markets.
    MeSH term(s) Asia, Southeastern ; Cheese ; Pea Proteins ; Plant Proteins ; Polysaccharides
    Chemical Substances Pea Proteins ; Plant Proteins ; Polysaccharides
    Language English
    Publishing date 2021-05-03
    Publishing country United States
    Document type Journal Article ; Review
    ZDB-ID 1037504-1
    ISSN 1549-7852 ; 1040-8398
    ISSN (online) 1549-7852
    ISSN 1040-8398
    DOI 10.1080/10408398.2021.1874869
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    In stock of ZB MED Cologne/Königswinter

    Zs.A 1459: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
    Jg. 1995 - 2021: Lesesall (1.OG)
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  10. Article ; Online: Development and Validation of a Novel Free Fatty Acid Butyl Ester Gas Chromatography Method for the Determination of Free Fatty Acids in Dairy Products.

    Mannion, David T / Furey, Ambrose / Kilcawley, Kieran N

    Journal of agricultural and food chemistry

    2018  Volume 67, Issue 1, Page(s) 499–506

    Abstract: Accurate quantification of free fatty acids in dairy products is important for both product quality control and legislative purposes. In this study, a novel fatty acid butyl ester method was developed, where extracted free fatty acids are converted to ... ...

    Abstract Accurate quantification of free fatty acids in dairy products is important for both product quality control and legislative purposes. In this study, a novel fatty acid butyl ester method was developed, where extracted free fatty acids are converted to butyl esters prior to gas chromatography with flame ionization detection. The method was comprehensively validated to establish linearity (20-700 mg/L; R
    MeSH term(s) Chromatography, Gas/methods ; Dairy Products/analysis ; Esters/analysis ; Fatty Acids, Nonesterified/analysis ; Flame Ionization/methods
    Chemical Substances Esters ; Fatty Acids, Nonesterified
    Language English
    Publishing date 2018-12-21
    Publishing country United States
    Document type Evaluation Studies ; Journal Article
    ZDB-ID 241619-0
    ISSN 1520-5118 ; 0021-8561
    ISSN (online) 1520-5118
    ISSN 0021-8561
    DOI 10.1021/acs.jafc.8b05462
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