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.
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The Food Innovation Centre at the university has spearheaded the appeal to gin makers across Derbyshire and Nottinghamshire. But now the appeal is being widened across the UK in the hope that gin producers from further afield will join the research project.
Dr Parr, a beverage flavour development specialist, said: “We are looking for 5ml samples of as many gins as possible, but my target is around 1,000 different gins. "The samples will not be consumed and will be used for instrumental analysis only. We can share a summary of this analysis with the producer of the gin.”
The samples can be purchased if required and Dr Parr can either visit the distillery or producer or arrange delivery of sample bottles with a prepaid return label. She is looking for samples from distillers and gin producers of all sizes; no manufacturer is too small.
“If it’s commercially available, I would like a small sample of it,” added Dr Parr, who completed her PhD in the flavour of roasted malts in beers at the University of Nottingham in 2020 and will spend the next year on the research project into gin flavours.
From 2020 to 2022, the number of UK gin distillers increased by 15 percent fuelling the surge in demand for gin. With well over 6,000 brands worldwide, UK gin distillers are compelled to innovate to remain relevant in this dynamic industry.
The Flavour Research Group is part of the International Flavour Research Centre at the University of Nottingham conducting world-leading research in food and flavour chemistry. Richard Worrall, who heads the Food Innovation Centre at the Sutton Bonington campus, said: “We have a number of amazing gin producers in the East Midlands, who we were delighted to put in touch with Dr Parr.
"And we are looking forward to hearing how the research develops as producers and distillers across the UK come on board.” Anyone willing to supply samples can contact Dr Parr at hebe.parr1@nottingham.ac.uk
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