Dr Graham Eyres

The goal of Graham’s research is to investigate and understand the physico-chemical factors that drive sensory perception of flavour. His interests are in taste and aroma compounds and their effect on sensory perception, dynamic flavour release, hop aroma in beer, fermentation science, flavour chemistry, and analytical flavour techniques.

His professional specialities are in flavour science / chemical analysis using GC/MS, GC-olfactometry, PTR-MS and sensory evaluation and perception.

His current research focuses on how flavour compounds interact within a food matrix, the effect of food composition and structure on the dynamic release of taste and aroma compounds and the influence on overall sensory perception of flavour. He is also interested in the interaction of sensory modalities, such as the cross-modal interactions between taste and aroma, and their effect on flavour perception.