A University of Nottingham researcher is appealing for gin - but it's not to drink. Dr Hebe Parr, a research scientist in the Flavour Research Group, wants to hear from gin producers across the UK.
It's part of a research project into the breadth of flavour profiles within the UK gin market that could help distillers with new flavour development and flavour quality. The explosion of gin distillers in recent years has resulted in an array of nearly every flavour imaginable from lemon drizzle and honeycomb to conker spirit and cactus and lime.
Dr Parr is looking to establish flavour profiles of gins by separating, identifying, and quantifying the flavour compounds in the samples by a technique known as gas chromatography. Understanding the flavour composition of a gin range can help with product development by identifying unique aspects of the range. It can also identify undesirable flavour compounds.
