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Dr Graham Eyres

Senior Lecturer

Ph.D. (Otago), B.Sc. Hons (Otago)

Graham Eyres

Contact

Tel 64 3 479 7661 Ext 7661
Email graham.eyres@otago.ac.nz
Location CSB 108

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About

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.

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Teaching

Course Co-ordinator

Contributor to

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Research

Research Interests

  • Identification of aroma compounds in complex food samples and essential oils
  • Oral breakdown of food during mastication and impact on flavour release and sensory perception.
  • Dynamic flavour release and perception during consumption
  • Sensory interactions between taste and aroma and the effect on overall flavour perception
  • Hop aroma compounds, flavour generation during fermentation, and the impact on beer flavour

Research Projects

  • Identification of aroma compounds in complex food samples and essential oils.
  •  Using gas chromatography-olfactometry to identify odour-active compounds and to identify the compounds responsible using gas chromaotography and mass spectrometry.
  •  Correlation of instrumental methods of analysis to sensory perception.
  • Oral breakdown of food during mastication, dynamic flavour release and impact on sensory perception.
  •  Perception of food during eating has a temporal dimension related to the breakdown of food during chewing.
  •  Food composition and structure affect time-intensity perception and perceived quality.
  •  Measurement of dynamic flavour release during consumption using proton transfer reaction mass spectrometry (PTR-MS)
  •  Application for reformulation of products to achieve healthier foods (e.g. lower fat)
  • Sensory interactions between taste and aroma and the effect on overall flavour perception.
  •  Understanding integration of different taste and aroma stimuli and the integrated perception of flavour.
  • Hop aroma compounds, flavour generation during fermentation, and the impact on beer flavour.
  •  Identify odour-active compounds in hops, focusing on compounds responsible for unique characters of New Zealand hop varieties
  •  Investigate flavour generation by yeast during fermentation and the impact on beer flavour.
  •  Investigate the fate of hop aroma compounds during fermentation and the compounds responsible for hop derived flavour in beer.

Postgraduate Supervision

Current students

Zahra Zolfaghari (PhD), "Characterization of unifloral honeys based on volatile compounds, physicochemical properties and bioactivity."

Rajkumar Nandakumar (PhD), "Understanding the effect of pulsed electric field treatment on secondary metabolite production in Allium cepa L. suspension cultures."

Previous Students

Sung-Tong Chin (PhD Monash University, Melbourne, Australia). "Hyphenated techniques in multidimensional gas chromatography for analysis of wine aroma and related odorants."

Bridget Lysaght (Hons 2015), "Characterisation of aroma compounds in selected New Zealand hop (Humulus lupulus) varieties."

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Publications

Liu, T., Dodds, E., Leong, S. Y., Eyres, G. T., Burritt, D. J., & Oey, I. (2017). Effect of pulsed electric fields on the structure and frying quality of “kumara” sweet potato tubers. Innovative Food Science & Emerging Technologies, 39, 197-208. doi: 10.1016/j.ifset.2016.12.010

Haddadian, Z., Eyres, G. T., Carne, A., Everett, D. W., & Bremer, P. (2017). Impact of different milk fat globule membrane preparations on protein composition, xanthine oxidase activity, and redox potential. International Dairy Journal, 64, 14-21. doi: 10.1016/j.idairyj.2016.09.006

Haddadian, Z., Bremer, P., Eyres, G. T., Carne, A., & Everett, D. W. (2016). The impact of cream churning conditions on xanthine oxidase activity and oxidation-reduction potential in model emulsion systems. International Dairy Journal, 60, 55-61. doi: 10.1016/j.idairyj.2016.01.017

Jones, J., Ripberger, G., Eyres, G., & Archer, R. (2016). Adding value by culinary smoking. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 22). Retrieved from http://www.nzifst.org.nz/conference.asp

Rowe, A., Eyres, G. T., & Birch, E. J. (2016). Characterisation of volatile organic compounds in New Zealand honey. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 37). Retrieved from http://www.nzifst.org.nz/conference.asp

Chapter in Book - Research

Eyres, G., & Dufour, J.-P. (2009). Hop essential oil: Analysis, chemical composition and odor characteristics. In V. R. Preedy (Ed.), Beer in health and disease prevention. (pp. 239-254). Burlington, MA: Elsevier.

Eyres, G., Dufour, J.-P., Hallifax, G., Sotheeswaran, S., & Marriott, P. J. (2006). Identification of character-impact odorants in coriander and wild coriander leaves using GC-olfactometry and GC x GC-TOFMS. In W. L. P. Bredie & M. A. Petersen (Eds.), Flavour science: Recent advances and trends. (pp. 197-200). Amsterdam, The Netherlands: Elsevier.

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Journal - Research Article

Liu, T., Dodds, E., Leong, S. Y., Eyres, G. T., Burritt, D. J., & Oey, I. (2017). Effect of pulsed electric fields on the structure and frying quality of “kumara” sweet potato tubers. Innovative Food Science & Emerging Technologies, 39, 197-208. doi: 10.1016/j.ifset.2016.12.010

Haddadian, Z., Eyres, G. T., Carne, A., Everett, D. W., & Bremer, P. (2017). Impact of different milk fat globule membrane preparations on protein composition, xanthine oxidase activity, and redox potential. International Dairy Journal, 64, 14-21. doi: 10.1016/j.idairyj.2016.09.006

Haddadian, Z., Bremer, P., Eyres, G. T., Carne, A., & Everett, D. W. (2016). The impact of cream churning conditions on xanthine oxidase activity and oxidation-reduction potential in model emulsion systems. International Dairy Journal, 60, 55-61. doi: 10.1016/j.idairyj.2016.01.017

Frank, D., Eyres, G. T., Piyasiri, U., Cochet-Broch, M., Delahunty, C. M., Lundin, L., & Appelqvist, I. M. (2015). Effects of agar gel strength and fat on oral breakdown, volatile release, and sensory perception using in vivo and in vitro systems. Journal of Agricultural & Food Chemistry, 63, 9093-9102. doi: 10.1021/acs.jafc.5b03441

Chin, S.-T., Eyres, G. T., & Marriott, P. J. (2015). Application of integrated comprehensive/multidimensional gas chromatography with mass spectrometry and olfactometry for aroma analysis in wine and coffee. Food Chemistry, 185, 355-361. doi: 10.1016/j.foodchem.2015.04.003

Harrison, S., Eyres, G., Cleary, P., Sinnott, M. D., Delahunty, C., & Lundin, L. (2014). Computational modeling of feed oral breakdown using smoothed particle hydrodynamics. Journal of Texture Studies, 45, 97-109. doi: 10.1111/jtxs.12062

Harrison, S. M., Cleary, P. W., Eyres, G., Sinnott, M. D., & Lundin, L. (2014). Challenges in computational modelling of food breakdown and flavour release. Food & Function, 5(11), 2792-2805. doi: 10.1039/c4fo00786g

Chin, S.-T., Eyres, G. T., & Marriott, P. J. (2012). System design for integrated comprehensive and multidimensional gas chromatography with mass spectrometry and olfactometry. Analytical Chemistry, 84, 9154-9162. doi: 10.1021/ac301847y

Frank, D. C., Eyres, G. T., Piyasiri, U., & Delahunty, C. M. (2012). Effect of food matrix structure and composition on aroma release during oral processing using in vivo monitoring. Flavour & Fragrance Journal, 27, 433-444. doi: 10.1002/ffj.3113

Chin, S.-T., Eyres, G. T., & Marriott, P. J. (2012). Cumulative solid phase microextraction sampling for gas chromatography-olfactometry of Shiraz wine. Journal of Chromatography A, 1255, 221-227. doi: 10.1016/j.chroma.2012.03.084

Chin, S.-T., Eyres, G. T., & Marriott, P. J. (2011). Identification of potent odourants in wine and brewed coffee using gas chromatography-olfactometry and comprehensive two-dimensional gas chromatography. Journal of Chromatography A, 1218, 7487-7498. doi: 10.1016/j.chroma.2011.06.039

Overington, A., Eyres, G. T., Delahunty, C. M., Silcock, P., Niimi, J., Holland, R., & Coolbear, T. (2010). Flavour release and perception in cheese bases. Australian Journal of Dairy Technology, 65(3), 162-164.

Marriott, P. J., Eyres, G. T., & Dufour, J.-P. (2009). Emerging opportunities for flavor analysis through hyphenated gas chromatography. Journal of Agricultural & Food Chemistry, 57(21), 9962-9971. doi: 10.1021/jf9013845

Rühle, C., Eyres, G. T., Urban, S., Dufour, J.-P., Morrison, P. D., & Marriott, P. J. (2009). Multiple component isolation in preparative multidimensional gas chromatography with characterisation by mass spectrometry and nuclear magnetic resonance spectroscopy. Journal of Chromatography A, 1216(30), 5740-5747. doi: 10.1016/j.chroma.2009.06.006

Eyres, G. T., Urban, S., Morrison, P. D., Dufour, J.-P., & Marriott, P. J. (2008). Method for small-molecule discovery based on microscale-preparative multidimensional gas chromatography isolation with nuclear magnetic resonance spectroscopy. Analytical Chemistry, 80(16), 6293-6299. doi: 10.1021/ac8007847

Eyres, G. T., Urban, S., Morrison, P. D., & Marriott, P. J. (2008). Application of microscale-preparative multidimensional gas chromatography with nuclear magnetic resonance spectroscopy for identification of pure methylnaphthalenes from crude oils. Journal of Chromatography A, 1215(1-2), 168-176. doi: 10.1016/j.chroma.2008.10.102

Eyres, G., Marriott, P. J., & Dufour, J.-P. (2007). The combination of gas chromatography-olfactometry and multidimensional gas chromatography for the characterisation of essential oils. Journal of Chromatography A, 1150, 70-77. doi: 10.1016/j.chroma.2006.07.019

Eyres, G. T., Marriott, P. J., & Dufour, J.-P. (2007). Comparison of odor-active compounds in the spicy fraction of hop (Humulus lupulus L.) essential oil from four different varieties. Journal of Agricultural & Food Chemistry, 55, 6252-6261.

Delahunty, C. M., Eyres, G., & Dufour, J.-P. (2006). Gas chromatography-olfactometry. Journal of Separation Science, 29(14), 2107-2125.

Eyres, G., Dufour, J.-P., Hallifax, G., Sotheeswaran, S., & Marriott, P. J. (2005). Identification of character-impact odorants in coriander and wild coriander leaves using gas chromatography-olfactometry (GCO) and comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS). Journal of Separation Science, 28(9), 1061-1074.

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Conference Contribution - Published proceedings: Full paper

Eyres, G. T., Marriott, P. J., Leus, M., & Lysaght, B. (2015). Characterisation of impact aroma compounds in hop essential oils. In A. J. Taylor & D. S. Mottram (Eds.), Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium. (pp. 19-24). Packington, UK: Context Products.

Eyres, G., Dufour, J.-P., & Marriott, P. J. (2006). The spicy character of hops. Proceedings of the 29th Convention of The Institute of Brewing and Distilling. [CD-ROM] Retrieved from http://www.ibdasiapac.com.au/asia-pacific-activities/convention-proceedings/Papers%20&%20Presentations/Eyres%20Graham%20Paper.pdf

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Conference Contribution - Published proceedings: Abstract

Jones, J., Ripberger, G., Eyres, G., & Archer, R. (2016). Adding value by culinary smoking. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 22). Retrieved from http://www.nzifst.org.nz/conference.asp

More publications...