Graham Eyres, Our people, Department of Food Science

Associate Professor

PhD (Otago), BSc (Hons) (Otago)

Contact

Tel +64 3 479 7661 Ext 7661
Email graham.eyres@otago.ac.nz
Location Sensory Science Research Centre, 270 Leith Walk, Room 108

About

Associate Professor Graham Eyres teaches and researches food chemistry, flavour science and brewing/fermentation. The objective of his research is to understand the factors that influence the sensory perception of flavour in foods by investigating the interactions between food, food processing, flavour chemistry and sensory science using advanced analytical methods.

Graham's flavour expertise is applied in a range of projects including including (1) the impact of food processing on food quality, (2) impact of ingredients and fermentation on beer flavour and quality, (3) analysis of volatiles in exhaled breath as a non-invasive measure of metabolism and health status, and (4) analysis of volatiles in vaping e‑liquids and aerosols.

Graham is a professional member of the New Zealand Institute of Food Science and Technology (NZIFST) and active as the Otago-Southland branch secretary. Graham was on the conference organising committee in 2022 and is the conference chair for the 2023 conference in Ōtepoti Dunedin. Graham is Associate Investigator in the Riddet Institute and member of Food Waste Innovation, a University of Otago research theme.

Teaching

Course Co-ordinator

300 Level co-ordinator
FOSC 201 Food Components, Processing and Functionality
FOSC 301 Food Chemistry, Structure and Function
400 Level Advanced Topics module: Fermented Foods and Beverages
400 Level Advanced Topics module: Brewing
400 Level Advanced Topics module: Flavour Science

Contributor to

FOSC 111 Food in a Changing World
FOSC 201 Food Components, Processing and Functionality
FOSC 202 Food Systems and Quality
FOSC 213 Sensory Science
400 Level Advanced Topics module: Research methods and communication

Research

Research interests

Identification and analysis of aroma compounds in complex food samples and essential oils using gas chromatography-olfactometry 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.
Measurement of dynamic flavour release during consumption using proton transfer reaction mass spectrometry (PTR-MS)
Hop aroma compounds, flavour generation during fermentation, and the impact on beer flavour.
Generation and control of culinary smoke flavour in foods.
Impact of food processing on food quality and sensory properties in dairy and meat systems.
Evaluation of waste streams from the brewing industry and upcycling opportunities.
Evaluation of the volatile compounds present in vaping liquids and aerosols.

Research projects

2022–2025 MBIE 2022 Endeavour Fund – Smart Ideas. “Recovery of high-value, natural flavour compounds from untapped food processing sources”. PI: G. Eyres, AI: P. Silcock, P. Bremer.
2022–2025 Royal Society Te Apārangi Marsden Fund. “The olfactory cocktail party: How animals and humans segregate mixed odours (21-UOO-039).” Co-PI: P. Szyszka, T. Edwards. AI: G. Eyres, M. Peng, N. Hall.
2021–2023 Health Research Council (HRC) Explorer Grant, “Designing better methodologies to enable robust risk assessment of vaping” (21/731). G. Eyres and P. Silcock.
2021 University of Otago, Food Waste Innovation Theme Seed Research Grant, “Evaluation of brewery waste streams to assess potential for by-product utilization”. PI: G. Eyres, P. Bremer and P. Silcock.
2021. Royal Society Catalyst Seeding General. “Using fermentation to create flavour for plant based analogue products” (21-UOO-004-CSG). PI: Pat Silcock, AI: G. Eyres, P. Bremer, F. Biasioli, V. Capozzi, M. Tufariello.
2019–2023 Fondazione Edmund Mach (FEM), Istituto Agrario San Michele All'Adige, Italy. “Supporting HOP science and technology by high-throughput volatile compound analysis: Understanding changes during fermentation – HOVOC”. Silcock, P, Bremer, P. and Eyres, G.
2017–2021. MBIE 2017 Endeavour Fund – Smart Ideas. “World Beating Beers: Advances in fermentation using underwater sound”. PI: A. Jeffs (University of Auckland). AI: G. Eyres, P. Silcock, A. Ganley, S. Villas-Boas.

Postgraduate supervision

Supervision topics

My research projects and interests are in the following areas. Please contact me for a list of projects.

Flavour science, aroma chemistry and sensory perception.
Analysis of volatile compounds in foods and essential oils.
Hops, flavour generation during fermentation, and the impact on beer flavour.
Evaluation of waste streams from the brewing industry and upcycling opportunities.

Current students

Dhirendra Gehlot (PhD), “Olfactory cocktail party: How human segregate mixture of odours”. Peng, M., Eyres, G., Szyszka, P. [Marsden Funded Scholarship]
Emily Fanning (PhD), “Linking quality to geographical traceability”. Kebede, B., Eyres, G., Frew, R.
Rebecca Roberts (PhD), “Understanding hop flavour in beer using high throughput volatile compound analysis”. Eyres, G., Silcock, P., Bremer, P., Biasioli, F. [UoO Doctoral Scholarship + external funding]
Parise Adadi (PhD), “Effect of sound on fermentation and flavour beer”. Eyres, G., Silcock, P., Bremer, P., Jeffs, A. [UoO Doctoral Scholarship + MBIE Smart Idea fuding]
Chao (Rebecca) Yang (PhD), “Smoke flavour of food as a function of smoke generation parameters and smokehouse conditions”. [MBIE Project funding; FIET Program]
Nadeem Caco (PhD, Massey University), “Understanding and fine tuning the parameters that lead to desirable smoke aromas in culinary smoking”. [MBIE Project funding; FIET Program]

Previous students

Caleb Robinson (PhD; 2022). “Whole grains, Fibre and Health: Carbohydrate digestibility and the microbiome”. Eyres, G., Te Morenga, L., Perry, T., Haszard, J., Mann, J. [Riddet Institute funded PhD scholarship]
Andrea Warburton (PhD, 2021). “The Impact of Sensory Interactions on Flavour of Sourdough Bread”. Eyres, G., Silcock, P. [UoO Doctoral Scholarship]
Ryan High (PhD; 2021). “Evaluation of sheep milk flavour development using an integrated Chemometric and kinetics approach”. Bremer, P., Eyres, G., Kebede, B. [UoO Doctoral Scholarship]
Victoria Purdy (PhD; 2021). “Identifying unique flavour compounds in New Zealand hops to facilitate targeted breeding”. Eyres, G., Kebede, B., Silcock, P. [UoO Doctoral Scholarship].
Yuanyang Zhang (PhD; 2020). “Characterisation of volatile compounds in Manuka smoke”. Eyres, G., Silcock, P., Jones, J.R. [MBIE Project funding; FIET Program]
Marcus Loi (PhD; 2020). “Emulsifier technology to enhance emulsion stability in milk coffee beverages”. Eyres, G., Silcock, P. [UoO Doctoral Scholarship]
Tobias Richter (PhD; 2018), “Hop Aroma in Beer: the effect of yeast strain and fermentation conditions”. Bremer, P., Eyres, G., Silcock, P.
Rajkumar Nandakumar (PhD; 2018), “Understanding the impact of Pulsed Electric Field (PEF) processing on onion bulbs”. Oey, I., Burritt, D., Eyres, G. [UoO Doctoral Scholarship]
Zahra Haddadian (PhD; 2017). “Milkfat globule membrane and functionality in cheese”. Bremer, P., Eyres, G. [Riddet Institute funded PhD scholarship]
Zahra Zolfaghari (PhD; 2017), “Characterization and classification of New Zealand unifloral honeys”. Birch, J., Eyres, G. [UoO Doctoral Scholarship]

Publications

Green, S., Eyres, G. T., Agyei, D., & Kebede, B. (2024). Solid-state fermentation: Bioconversions and impacts on bioactive and nutritional compounds in oats. Comprehensive Reviews in Food Science & Food Safety, 23(6), e70070. doi: 10.1111/1541-4337.70070 Journal - Research Article

Green, S., Kebede, B., Agyei, D., & Eyres, G. (2024). Realising the untapped potential of oats: A solid state fermentation approach. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Diversity in the Food Industry. (pp. 9). Retrieved from https://nzifst.org.nz Conference Contribution - Published proceedings: Abstract

Eyres, G. (2024). Look up from the bench: How networking can help an academic / research career. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Diversity in the Food Industry. (pp. 55). Retrieved from https://nzifst.org.nz Conference Contribution - Published proceedings: Abstract

Eyres, G. (2024). How innovation in hops and beer analysis can add value to industry in New Zealand. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Diversity in the Food Industry. (pp. 26-27). Retrieved from https://nzifst.org.nz Conference Contribution - Published proceedings: Abstract

McQueen, R. H., Eyres, G. T., & Laing, R. M. (2024). Textile sorption and release of odorous volatile organic compounds from a synthetic sweat solution. Textile Research Journal. Advance online publication. doi: 10.1177/00405175241249462 Journal - Research Article

2024

Journal - Research Article

Roberts, R., Silcock, P., Leus, M., Biasioli, F., Bremer, P., & Eyres, G. T. (2024). Analysis of terpenoid biotransformation in beer by commercial Saccharomyces cerevisiae yeast using headspace SPME-GC/MS. Food Chemistry Advances, 4, 100692. doi: 10.1016/j.focha.2024.100692

Eyres, G., Gunaratne, T., Cochet-Broch, M., Mazzonetto, M., Singh, T., & Logan, A. (2024). Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese. Journal of the American Oil Chemists' Society. Advance online publication. doi: 10.1002/aocs.12831

Green, S., Fanning, E., Sim, J., Eyres, G. T., Frew, R., & Kebede, B. (2024). The potential of NIR spectroscopy and chemometrics to discriminate roast degrees and predict volatiles in coffee. Molecules, 29, 318. doi: 10.3390/molecules29020318

Conference Contribution - Published proceedings: Abstract

2023

Journal - Research Article

Roberts, R., Khomenko, I., Eyres, G. T., Bremer, P., Silcock, P., Betta, E., & Biasioli, F. (2023). Online monitoring of higher alcohols and esters throughout beer fermentation by commercial Saccharomyces cerevisiae and Saccharomyces pastorianus yeast. Journal of Mass Spectrometry, e4959. Advance online publication. doi: 10.1002/jms.4959

Fanning, E., Eyres, G., Frew, R., & Kebede, B. (2023). Linking cocoa quality attributes to its origin using geographical indications. Food Control, 151, 109825. doi: 10.1016/j.foodcont.2023.109825

Kumar, A., Warburton, A., Silcock, P., Bremer, P. J., & Eyres, G. T. (2023). Yeast strain influences the hop-derived sensory properties and volatile composition of beer. Foods, 12, 1064. doi: 10.3390/foods12051064

Benitez, R., Harris, A., Mansfield, E., Silcock, P., Eyres, G., Villas-Bôas, S. G., … Ganley, A. R. D. (2023). Direct liquid transmission of sound has little impact on fermentation performance in Saccharomyces cerevisiae. PLoS ONE, 18(2), e0281762. doi: 10.1371/journal.pone.0281762

Conference Contribution - Published proceedings: Abstract

Fanning, E., Kebede, B., Eyres, G., & Frew, R. (2023). Can a rapid method predict the origin of NZ hops? Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. S04. Retrieved from https://nzifst.org.nz

Eyres, G. (2023). What is flavour and how can DIMS help untangle the puzzle? Proceedings of the 1st International Symposium on Direct Injection Food Flavour Analytics (DIFFA). (pp. 27). San Michele all'Adige, Italy: Research and Innovation Centre, Fondazione Edmund Mach. Retrieved from https://www.spettrometriadimassa.it/

Warburton, A., Eyres, G., & Silcock, P. (2023). Application of PTR-ToF-MS to monitor development of flavour in sourdough. Proceedings of the 1st International Symposium on Direct Injection Food Flavour Analytics (DIFFA). (pp. 90-92). San Michele all'Adige, Italy: Research and Innovation Centre, Fondazione Edmund Mach. Retrieved from https://www.spettrometriadimassa.it/

Kebede, B., Oey, I., Eyres, G., & Bremer, P. (2023). Advanced analytical fingerprinting tools to tackle flavour-related challenges. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food in a Changing World. (pp. 11). Retrieved from https://nzifst.org.nz

2022

Journal - Research Article

Warburton, A., Silcock, P., & Eyres, G. T. (2022). Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread. Food Research International, 161, 111885. doi: 10.1016/j.foodres.2022.111885

Hutchings, S. C., Guerrero, L., Smeets, L., Eyres, G. T., Silcock, P., Pavan, E., & Realini, C. E. (2022). Cross-cultural differences in the perception of lamb between New Zealand and Chinese consumers in New Zealand. Foods, 11, 2045. doi: 10.3390/foods11142045

Pavan, E., Subbaraj, A. K., Eyres, G. T., Silcock, P., & Realini, C. E. (2022). Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems. Food Research International, 158, 111504. doi: 10.1016/j.foodres.2022.111504

High, R., Kebede, B., Eyres, G., & Bremer, P. (2022). Modelling the non-linear development of Shenley Station blue cheese volatiles during ripening using untargeted volatile fingerprinting and self-organizing maps. Food Chemistry Advances, 1, 100047. doi: 10.1016/j.focha.2022.100047

Conference Contribution - Published proceedings: Abstract

Roberts, R., Biasioli, F., Khomenko, I., Eyres, G., Bremer, P., & Silcock, P. (2022). Understanding the generation of volatile organic compounds by yeast during beer fermentation. Proceedings of the 7th MS Food Day. (pp. 119-121). Retrieved from https://www.spettrometriadimassa.it/congressi.html

Menson, S., Eyres, G., & Bremer, P. (2022). Valorisation of spent hops from brewing and potential reuse. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Collaboration: Building New Zealand Inc. S25. Retrieved from http://www.nzifst.org.nz

van Gorp, C., Eyres, G. T., Warburton, A., & Silcock, P. (2022). What volatile compounds are present in flavoured e-cigarette liquids sold in New Zealand? Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Collaboration: Building New Zealand Inc. S21. Retrieved from http://www.nzifst.org.nz

Adadi, P., Harris, A., Silcock, P., Bremer, P., Ganley, A., Jowett, T., Jeffs, A., & Eyres, G. (2022). Effects of sound applied during beer fermentation on yeast growth, fermentation duration, and volatile compounds. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Collaboration: Building New Zealand Inc. S16. Retrieved from http://www.nzifst.org.nz

2021

Journal - Research Article

Adadi, P., Harris, A., Bremer, P., Silcock, P., Ganley, A. R. D., Jeffs, A. G., & Eyres, G. T. (2021). The effect of sound frequency and intensity on yeast growth, fermentation performance and volatile composition of beer. Molecules, 26, 7239. doi: 10.3390/molecules26237239

Pavan, E., Ye, Y., Eyres, G. T., Guerrero, L., Reis, M. G., Silcock, P., … Realini, C. E. (2021). Relationships among consumer liking, lipid and volatile compounds from New Zealand commercial lamb loins. Foods, 10(5). doi: 10.3390/foods10051143

Purdy, V., Kebede, B., Beatson, R., Templeton, K., Silcock, P., & Eyres, G. T. (2021). Differences in New Zealand hop cultivars based on their unique volatile compounds: An integrated fingerprinting and chemometrics approach. Foods, 10(2), 414. doi: 10.3390/foods10020414

High, R., Eyres, G. T., Bremer, P., & Kebede, B. (2021). Characterization of blue cheese volatiles using fingerprinting, self-organizing maps, and entropy-based feature selection. Food Chemistry, 347, 128955. doi: 10.1016/j.foodchem.2020.128955

Conference Contribution - Published proceedings: Abstract

Purdy, V., Kebede, B., McDonald, A., Fogarty, E., Silcock, P., Beatson, R., … Eyres, G. (2021). Hop terroir in New Zealand: Expansion of the New Zealand hop industry. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S28. Retrieved from http://www.nzifst.org.nz/

Roberts, R., Eyres, G., Silcock, P., Bremer, P., & Biasioli, F. (2021). Understanding the impact of hop glycosides and biotransformation and their potential to enhance beer flavour. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. S25. Retrieved from http://www.nzifst.org.nz/

Eyres, G. (2021). Understanding how to manipulate the flavour of kānuka smoke. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Food: With Care. (pp. 6). Retrieved from http://www.nzifst.org.nz/

2020

Journal - Research Article

Ye, Y., Eyres, G. T., Reis, M. G., Schreurs, N. M., Silcock, P., Agnew, M. P., … Realini, C. E. (2020). Fatty acid composition and volatile profile of M. longissimus thoracis from commercial lambs reared in different forage systems. Foods, 9, 1885. doi: 10.3390/foods9121885

Loi, C. C., Eyres, G. T., Silcock, P., & Birch, E. J. (2020). Application of a novel instantized glycerol monooleate ingredient in a protein-stabilized oil-in-water emulsion. Foods, 9(9), 1237. doi: 10.3390/foods9091237

Loi, C. C., Eyres, G. T., Silcock, P., & Birch, E. J. (2020). Preparation and characterisation of a novel emulsifier system based on glycerol monooleate by spray-drying. Journal of Food Engineering, 285, 110100. doi: 10.1016/j.jfoodeng.2020.110100

Kebede, B., Ting, V., Eyres, G., & Oey, I. (2020). Volatile changes during storage of shelf stable apple juice: Integrating GC-MS fingerprinting and chemometrics. Foods, 9(2), 165. doi: 10.3390/foods9020165

Zhang, Y., Silcock, P., Jones, J. R., & Eyres, G. T. (2020). Changes in wood smoke volatile composition by manipulating the smoke generation conditions. Journal of Analytical & Applied Pyrolysis, 148, 104769. doi: 10.1016/j.jaap.2019.104769

2019

Journal - Research Article

Ye, Y., Schreurs, N. M., Johnson, P. L., Corner-Thomas, R. A., Agnew, M. P., Silcock, P., Eyres, G. T., … Realini, C. E. (2019). Carcass characteristics and meat quality of commercial lambs reared in different forage systems. Livestock Science, 232, 103908. doi: 10.1016/j.livsci.2019.103908

Tantamacharik, T., Leong, S. Y., Leus, M. J., Eyres, G. T., Burritt, D. J., & Oey, I. (2019). Structural changes induced by pulsed electric fields increase the concentration of volatiles released in red onion (Allium cepa L. var. Red Pearl) bulbs. Foods, 8(9), 368. doi: 10.3390/foods8090368

High, R., Bremer, P., Kebede, B., & Eyres, G. T. (2019). Comparison of four extraction techniques for the evaluation of volatile compounds in spray-dried New Zealand sheep milk. Molecules, 24(10), 1917. doi: 10.3390/molecules24101917

Chiang, J. H., Eyres, G. T., Silcock, P. J., Hardacre, A. K., & Parker, M. E. (2019). Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction. Food Research International, 123, 642-649. doi: 10.1016/j.foodres.2019.05.024

Loi, C. C., Eyres, G. T., & Birch, E. J. (2019). Effect of milk protein composition on physicochemical properties, creaming stability and volatile profile of a protein-stabilised oil-in-water emulsion. Food Research International, 120, 83-91. doi: 10.1016/j.foodres.2019.02.026

Loi, C. C., Eyres, G. T., & Birch, E. J. (2019). Effect of mono- and diglycerides on physical properties and stability of a protein-stabilised oil-in-water emulsion. Journal of Food Engineering, 240, 56-64. doi: 10.1016/j.jfoodeng.2018.07.016

Conference Contribution - Published proceedings: Full paper

Zhang, Y., Eyres, G., Silcock, P., & Jones, J. (2019). Development and performance characterization of a lab-scale smoke generator. In B. Guthrie, J. D. Beauchamp, A. Buettner, S. Toth & M. C. Qian (Eds.), ACS Symposium series: Sex, smoke, and spirits: The role of chemistry (Vol. 1321). (pp. 81-92). Washington, USA: ACS Publications. doi: 10.1021/bk-2019-1321.ch007

Conference Contribution - Published proceedings: Abstract

Kumar, A. A., Eyres, G. T., Warburton, A., Bremer, P., & Silcock, P. (2019). Impact of yeast strain on perceived hop flavour in beer. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Good Food 4. S3. Retrieved from http://www.nzifst.org.nz

Realini, C. E., Ye, Y., Silcock, P., Eyres, G., Jacob, N., Johnson, P., & Guerrero, L. (2019). Cross-cultural consumers' liking of New Zealand commercial lamb. Proceedings of the 65th International Congress of Meat Science and Technology (ICoMST). (pp. 23-24). Retrieved from https://www.icomst2019.com/

Richter, T., Silcock, P., Eyres, G. T., Algarra, A., Khomenko, I., Bremer, P. J., … Biasioli, F. (2019). Use of proton transfer reaction time of flight mass spectrometry to improve understanding of flavor generation in beer [Extended abstract]. In A. Hansel & J. Dunkl (Eds.), Proceedings of the 8th International Conference on Proton Transfer Reaction Mass Spectrometry and its Applications (PTRMS). (pp. 91-94). Innsbruck, Austria: Universität Innsbruck. Retrieved from https://www.uibk.ac.at/iup/

2018

Chapter in Book - Research

Loi, C. C., Eyres, G. T., & Birch, E. J. (2018). Protein-stabilised emulsions. In G. Smithers (Ed.), Reference module in food science. Elsevier. doi: 10.1016/B978-0-08-100596-5.22490-6

Journal - Research Article

Nandakumar, R., Eyres, G. T., Burritt, D. J., Kebede, B., Leus, M., & Oey, I. (2018). Impact of pulsed electric fields on the volatile compounds produced in whole onions (Allium cepa and Allium fistulosum). Foods, 7(11), 183. doi: 10.3390/foods7110183

Kebede, B., Lee, P. Y., Leong, S. Y., Kethireddy, V., Ma, Q., Aganovic, K., Eyres, G. T., … Oey, I. (2018). A chemometrics approach comparing volatile changes during the shelf life of apple juice processed by pulsed electric fields, high pressure and thermal pasteurization. Foods, 7(10), 169. doi: 10.3390/foods7100169

Richter, T., Silcock, P., Algarra, A., Eyres, G. T., Capozzi, V., Bremer, P., & Biasioli, F. (2018). Evaluation of PTR-ToF-MS as a tool to track the behavior of hop-derived compounds during the fermentation of beer. Food Research International, 111, 582-589. doi: 10.1016/j.foodres.2018.05.056

Haddadian, Z., Eyres, G. T., Bremer, P., & Everett, D. W. (2018). Polar lipid composition of the milk fat globule membrane in buttermilk made using various cream churning conditions or isolated from commercial samples. International Dairy Journal, 81, 138-142. doi: 10.1016/j.idairyj.2018.01.012

Liu, T., Burritt, D. J., Eyres, G. T., & Oey, I. (2018). Pulsed electric field processing reduces the oxalate content of oca (Oxalis tuberosa) tubers while retaining starch grains and the general structural integrity of tubers. Food Chemistry, 245, 890-898. doi: 10.1016/j.foodchem.2017.11.085

Conference Contribution - Published proceedings: Abstract

Zhang, Y., Macalister, M., Eyres, G., Jones, J., & Silcock, P. (2018). Characterization of smoke produced by New Zealand native plant species, Manuka. Proceedings of the 255th American Chemical Society (ACS) National Spring Meeting. Retrieved from https://www.acs.org

Loi, C. C., Eyres, G. T., & Birch, E. J. (2018). Effect of milk protein composition on physicochemical properties and volatile profile of an oil-in-water nanoemulsion. Proceedings of the 19th World Congress of Food Science and Technology (IUFoST). (pp. 269). Retrieved from https://www.iufost2018.com

2017

Chapter in Book - Research

Chin, S.-T., Eyres, G. T., & Marriott, P. J. (2017). Gas chromatography: Mass spectrometry in odorant analysis. In A. Buettner (Ed.), Springer handbook of odor. (pp. 343-353). Cham, Switzerland: Springer. doi: 10.1007/978-3-319-26932-0_17

Journal - Research Article

Richter, T. M., Eyres, G. T., Silcock, P., & Bremer, P. J. (2017). Comparison of four extraction methods for analysis of volatile hop-derived aroma compounds in beer. Journal of Separation Science, 40(22), 4366-4376. doi: 10.1002/jssc.201700676

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

Journal - Professional & Other Non-Research Articles

Jones, J., Ripberger, G., Eyres, G., Silcock, P., & Archer, R. (2017). Adding value by culinary smoking. Food New Zealand, 17(3), 12-14.

Conference Contribution - Published proceedings: Abstract

Purdy, V., Eyres, G., & Kebede, B. (2017). Analysis of New Zealand hop cultivars using gas chromatography-mass spectrometry and chemometrics. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. S14. Retrieved from http://www.nzifst.org.nz/

Kumar, A. A., Eyres, G. T., Morgenstern, M. P., & Silcock, P. (2017). The effect of food structure and distribution of aroma compounds and their impact on sensory perception. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. S1. Retrieved from http://www.nzifst.org.nz/

Rowe, A., Eyres, G. T., & Birch, E. J. (2017). Identification of odour active compounds in New Zealand honeys. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. S2. Retrieved from http://www.nzifst.org.nz/

2016

Journal - Research Article

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

Conference Contribution - Published proceedings: Abstract

Leong, S. Y., Tantamacharik, T., Burritt, D. J., Eyres, G., Leus, M., & Oey, I. (2016). Structural changes induced by pulsed electric field treatment on red onion bulb and the impact on onion volatiles formation. Proceedings of the Institute of Food Technologists (IFT) Annual Meeting and Food Expo. 075. Retrieved from https://www.ift.org

Richter, T., Eyres, G., Silcock, P., & Bremer, P. (2016). Identification of hop-derived aroma compounds in beer from Nelson Sauvin hops. Proceedings of the 34th Asia Pacific Convention of The Institute of Brewing and Distilling. Retrieved from http://convention2016.ibdasiapac.com.au/

Eyres, G., Gould, B., Ting, V., Leus, M., Richter, T., Silcock, P., & Bremer, P. (2016). Characterisation of New Zealand hop character and the impact of yeast strain on hop derived compounds in beer. Proceedings of the 34th Asia Pacific Convention of the Institute of Brewing and Distilling. Retrieved from http://convention2016.ibdasiapac.com.au/

Zolfaghari, Z. S., Birch, J., & Eyres, G. (2016). Differentiation of New Zealand kanuka and manuka honey using rheometric parameters. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 49). Retrieved from http://www.nzifst.org.nz/conference.asp

Bierlin, U., Bremer, P., & Eyres, G. (2016). Antibacterial powers of five New Zealand hop varieties. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 47-48). Retrieved from http://www.nzifst.org.nz/conference.asp

Scrimgeour, J., Eyres, G., Richter, T., Silcock, P., & Bremer, P. (2016). Impact of fermentation parameters on hop derived aroma compounds in beer. Proceedings of the New Zealand Institute of Food Science & Technology (NZIFST) Conference. (pp. 43). 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

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

2015

Journal - Research Article

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(41), 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

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. [Full Paper]

Conference Contribution - Published proceedings: Abstract

Ripberger, G. D., Kell, M., Jones, J. R., Archer, R. H., & Eyres, G. T. (2015). Tunability of smoke generation for the production of smoked food. In G. I. N. Waterhouse, A. E.-D. A. Bekhit, E. Hewett & D. Sun-Waterhouse (Eds.), Proceedings of the 9th CIGR Section VI International Technical Symposium: Creating Value from Bioresources Through Novel Technologies. (pp. 77). Auckland, New Zealand: 9th CIGR Section VI International Technical Symposium. Retrieved from https://cigr.org

Conference Contribution - Poster Presentation (not in published proceedings)

Gould, B., Eyres, G. T., & Bremer, P. J. (2015, June-July). Impact of yeast and hops on flavour and aroma generation in beer. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50^th Anniversary Conference, Palmerston North, New Zealand.

Zolfaghari, Z., Eyres, G., & Birch, J. (2015, June-July). Determination of thermal behaviour of New Zealand unifloral honeys using DSC and TGA. Poster session presented at the New Zealand Institute of Food Science & Technology (NZIFST) 50^th Anniversary Conference, Palmerston North, New Zealand.

Conference Contribution - Verbal presentation and other Conference outputs

Eyres, G. T., & Silcock, P. (2015, June-July). Utilising volatile aroma analysis for understanding flavour perception. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) 50^th Anniversary Conference, Palmerston North, New Zealand.

2014

Journal - Research Article

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

Conference Contribution - Verbal presentation and other Conference outputs

Eyres, G. T., Marriott, P. J., Leus, M., & Lysaght, B. (2014, September). Characterisation of character impact aroma compounds in hop essential oils. Verbal presentation at the 14th Weurman Flavour Research Symposium, Cambridge, UK.

Eyres, G. (2014, July). Opportunities for understanding dynamic flavour perception. Verbal presentation at the New Zealand Institute of Food Science & Technology (NZIFST) Conference: Challenges into Opportunities, Christchurch, New Zealand.

2012

Journal - Research Article

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. (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(4), 433-444. doi: 10.1002/ffj.3113

Conference Contribution - Published proceedings: Full paper

Marriott, P. J., Chin, S. T., & Eyres, G. T. (2012). Exploring comprehensive two-dimensional gas chromatography approaches for identification of potent odorants in wine. In P. Darriet, L. Geny, A. Lonvaud, P. Lucas, G. de Revei & P.-L. Teissedre (Eds.), Proceedings of the OENO2011: Actes de colloques du 9E Symposium international D'Cenologie de Bordeaux. (pp. 639-644). Paris, France: Dunod. [Full Paper]

2011

Journal - Research Article

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

2010

Journal - Research Article

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.

2009

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.

Journal - Research Article

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

2008

Journal - Research Article

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. 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

2007

Journal - Research Article

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.

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

2006

Chapter in Book - Research

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.

Journal - Research Article

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

Conference Contribution - Published proceedings: Full paper

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

Conference Contribution - Published proceedings: Abstract

Dufour, J.-P., Delahunty, C., & Eyres, G. T. (2006). Gas chromatography-olfactometry: Review of methodologies and best practices. In T. Sandra & P. Sandra (Eds.), Proceedings of the 29th International Symposium on Capillary Chromatography & 3rd GCxGC Symposium. [CD-ROM] Kortrijk, Belgium: IOPMS. [Abstract]

Eyres, G. T., Dufour, J.-P., & Marriott, P. J. (2006). GC-olfactometry and GCxGC-TOFMS: A powerful combination for the characterisation of essential oils. In T. Sandra & P. Sandra (Eds.), Proceedings of the 29th International Symposium on Capillary Chromatography & 3rd GCxGC Symposium. [CD-ROM] Kortrijk, Belgium: IOPMS. [Abstract]

2005

Journal - Research Article

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.

Conference Contribution - Published proceedings: Abstract

Eyres, G., Dufour, J.-P., & Marriott, P. J. (2005). Identification of character-impact odorants in essential oils. Proceedings of the New Zealand Institute of Food Science and Technology Annual Conference. (pp. 38). [Abstract]

Eyres, G., Dufour, J.-P., Hallifax, G., Sotheeswaran, S., & Marriott, P. J. (2005). Identification of character-impact odorants in coriander and wild coriander leaves. Proceedings of the New Zealand Institute of Food Science and Technology Annual Conference. (pp. 41). [Abstract]

Eyres, G., Dufour, J.-P., Hallifax, G., Sotheeswaran, S., & Marriott, P. (2005). Identification of character impact odorants in coriander and wild coriander leaves using GC-olfactometry and GC x GC-TOFMS. Proceedings of the 11th Weurman Flavour Research Symposium. [Abstract]

Lim, M. H., Heenan, S., & Eyres, G. (2005). Extending shelf life of marshmallow by process manipulation. Proceedings of the Institute of Food Technologists Annual Meeting. Retrieved from http://ift.confex.com/ift/2005/techprogram/paper_30309.htm

2004

Conference Contribution - Published proceedings: Abstract

Eyres, G., Dufour, J.-P., & Marriott, P. (2004). Characterisation of hop essential oils using comprehensive multidimensional gas chromatography (GC × GC). Proceedings of the NZIFST / DIANZ Joint Conference: Great Science! Great Food! (pp. 28). [Abstract]

Conference Contribution - Poster Presentation (not in published proceedings)

Roberts, M., Dufour, J.-P., Lewis, A. C., & Eyres, G. (2004, July). The comprehensive analysis of hop oil using two-dimensional gas chromatography combined with time-of-flight mass spectrometry. Poster session presented at the World Brewing Congress, San Diego, USA.

2001

Conference Contribution - Published proceedings: Abstract

Eyres, G., & Lim, M. (2001). Foam characteristics and the stability of marshmallows. New Zealand Institute of Food Technologists Annual Conference Proceeding. 33. Dunedin. [Abstract]