Staff Profile:Dr Stephen Elmore

Name:

Dr Stephen Elmore

Job Title:

Senior Research Fellow

Responsibilities:

Areas of Interest:

After completing a Ph.D. on the flavour of instant coffee, Stephen Elmore worked as mass spectroscopist at the Institute of Food Research, Reading, for 6 years. There he published papers on flavour extract authenticity and the measurement of flavour release in model systems.

In 1995 he joined the University of Reading, to undertake research into the effect of animal diet on the flavour of cooked beef and lamb. Manipulation of the lipid composition of cattle and sheep can provide lamb and beef with improved nutritional value. He has published work showing that dietary lipid supplements high in polyunsaturated fatty acids affected the flavour profiles of cooked meat.

Since 2002 he has been involved in the study of acrylamide. Initially he was part of a project that investigated the relationship of acrylamide with its precursors and also its relationship with flavour formation. This work was part of a project examining the effect of processing conditions on acrylamide levels in potato, rye and wheat. Most recently he has been part of a project examining how agronomic practice and genetic modification may impact on levels of acrylamide precursors in potatoes and wheat. This work has shown that sulfur deprivation in growing wheat may cause a significant increase in acrylamide levels in cooked wheat products.

Research groups / Centres:

Publications:

Fifty publications in food chemistry.

Some recent publications:

Elmore, J. S.; Mottram, D. S.; Muttucumaru, N.; Dodson, A. T.; Parry, M. A. J.; Halford, N. G. Changes in free amino acids and sugars in potatoes due to sulfate fertilization, and the effect on acrylamide formation J. Agric. Food Chem. 2007, 55, 5363-5366.

Muttucumaru, N.; Halford, N. G.; Elmore, J. S.; Dodson, A. T.; Parry, M.; Shewry, P. R.; Mottram, D. S. Formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat. J. Agric. Food Chem. 2006, 54, 8951–8955.

Kourkoutas, D. J.; Elmore, J. S.; Mottram, D. S.Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons. Food Chem. 2006, 97, 95–102.

Elmore, J. S.; Nisyrios, I.; Mottram, D. S. Analysis of the headspace aroma compounds of walnuts (Juglans regia L.). Flavour Frag. J. 2005, 20, 501-506.

Elmore, J. S.; Koutsidis, G.; Dodson, A. T.; Mottram, D. S.; Wedzicha, B. L. Measurement of acrylamide and its precursors in potato, wheat, and rye model systems. J. Agric. Food Chem. 2005, 53, 1286-1293.

Elmore, J. S.; Cooper, S. L.; Enser, M.; Mottram, D. S.; Sinclair, L. A.; Wilkinson, R. G.; Wood, J. D. Dietary manipulation of fatty acid composition in lamb meat and its effect on the volatile aroma compounds of grilled lamb. Meat Sci. 2005, 69, 233–242.

Elmore, J. S.; Warren, H. E.; Mottram, D. S.; Scollan, N. D.; Enser, M.; Richardson, R. I.; Wood, J. D. A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates. Meat Sci. 2004, 68, 27-33.