Don Mottram

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+44 (0) 118 378 8712
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Professor of Flavour Chemistry
Retired as Head of Flavour Chemistry Research Group in October 2010, but continues to work with the group on a range of projects.
Office
2-48Building location
Harry NurstenAreas of interest
Flavour research at Reading has a long established reputation and the group has strong links with other research groups in many countries. The group has particular expertise in the flavour chemistry of the Maillard reaction. We played a leading role in the worldwide investigation into the formation of acrylamide (a possible carcinogen) in heated foods. The practical objectives of the research are to gain understanding of the chemical and biochemical reactions which lead to the formation of flavour and other trace chemical compounds in food, and to provide means of controlling these reactions.
Particular areas of interest include:
- chemistry and biochemistry of flavour formation in foods
- role of the Maillard reaction in the thermal generation of aroma
- interactions of flavour compounds with structural food components
- chemistry of meat flavour
- flavour and taste components in fruits and vegetables
- formation of acrylamide in heated foods.
We have well-equipped flavour research laboratories with a range of flavour extraction techniques and state-of-the-art GC-MS and LS-MS-MS equipment, as well as excellent sensory analysis facilities.
The Flavour Centre
We work closely with the food industry and through The Flavour Centre will undertake short-term flavour investigations using chemical and sensory methods, as well as longer term research projects.
The LRI and Odour Database
The Flavour Group has produced a database containing information on the chromatographic and sensory properties of aroma compounds, compiled from our own analyses and from other published papers. The database is available at www.odour.org.uk.
Academic qualifications
- BSc (Leeds)
- PhD (Leeds)
- Fellow of the Royal Society of Chemistry (FRSC).
Awards and honours
Research Awards
- American Chemical Society Award for Advancement of Application of Agricultural and Food Chemistry (2008)
- Royal Society of Chemistry Medal for Food Chemistry (2003)
- Littlejohn Medal from British Society of Flavourists, for research in flavour chemistry.
Professional bodies/affiliations
- Fellow of the Royal Society of Chemistry (FRSC).
Publications
- Balagiannis, D. , Mottram, D. , Higley, J. , Smith, G. , Wedzicha, B. , Parker, J. (2019) Kinetic modelling of acrylamide formation during the finish-frying of french fries with variable maltose content. Food Chemistry , 284 pp. 236-244. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2019.01.075
- Powers, S. , Mottram, D. , Curtis, A. , Halford, N. (2017) Acrylamide levels in potato crisps in Europe from 2002 to 2016. Food Additives & Contaminants: Part A , 34 (12). pp. 2085-2100. ISSN: 1944-0049 | doi: https://dx.doi.org/10.1080/19440049.2017.1379101
- Mills, C. , Flury, A. , Marmet, C. , Poquet, L. , Rimaldi, S. , Sartori, C. , Rexhag, E. , Brenner, R. , Allman, Y. , Zimmerman, D. , Gibson, G. , Mottram, D. , Oruna-Concha, M. , Actis-Goretta, L. , Spencer, J. (2017) Mediation of coffee-induced improvements in human vascular function by chlorogenic acids and its metabolites: two randomized, controlled, crossover intervention trials. Clinical Nutrition , 36 (6). pp. 1520-1529. ISSN: 0261-5614 | doi: https://dx.doi.org/10.1016/j.clnu.2016.11.013
- Muttucumaru, N. , Powers, S. , Elmore, J. , Dodson, A. , Briddon, A. , Mottram, D. , Halford, N. (2017) Acrylamide-forming potential of potatoes grown at different locations, and the ratio of free asparagine to reducing sugars at which free asparagine becomes a limiting factor for acrylamide formation. Food Chemistry , 220 pp. 76-86. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2016.09.199
- Elmore, J. , Snowden, S. , Briddon, A. , Halford, N. , Mottram, D. (2016) Relationship between alkylpyrazine and acrylamide formation in potato chips. Browned Flavors: Analysis, Formation, and Physiology. ACS Symposium Series , 1237. ACS pp. 133-144. ISBN: 9780841231856 | doi: https://dx.doi.org/10.1021/bk-2016-1237.ch010
- Balagiannis, D. , Parker, J. , Higley, J. , Smith, G. , Wedzicha, B. , Mottram, D. (2016) A three dimensional kinetic model for the formation of acrylamide in french fries with variable glucose and fructose content. In: Granvogl, M. , Peterson, D. , Schieberle, P. , (eds.) Browned Flavors: Analysis, Formation, and Physiology. ACS Symposium Series, Vol. 1237 ACS pp. 67-79. ISBN: 9780841231856 | doi: https://dx.doi.org/10.1021/bk-2016-1237.ch006
- Postles, J. , Curtis, T. , Powers, S. , Elmore, J. , Mottram, D. , Halford, N. (2016) Changes in free amino acid concentration in rye grain in response to nitrogen and sulfur availability, and expression analysis of genes involved in asparagine metabolism. Frontiers in Plant Science , 7 ISSN: 1664-462X | doi: https://dx.doi.org/10.3389/fpls.2016.00917
- Lignou, S. , Parker, J. , Hurr, B. , Garcia, P. , Baxter, C. , Mottram, D. (2015) Quality characteristics of six Charentais cantaloupe genotypes during storage. Flavour Science. flav pp. 503-506.
- Elmore, J. , Parker, J. , Balagiannis, D. , Higley, J. , Henson, T. , Smith, G. , Mottram, D. (2015) Key aroma compounds of sweet potato fries. Flavour Science. Context Products pp. 213-216.
- Oruna-Concha, M. , Mottram, D. , Blumenthal, H. , eds. (2015) Taste components of Sherry wines. In: Taylor, A. and Mottram, D. , (eds.) Context Products Ltd , UK. pp. 127-130. ISBN: 9781899043705
- Muttucumaru, N. , Powers, S. , Elmore, J. , Mottram, D. , Halford, N. (2015) Effects of water availability on free amino acids, sugars, and acrylamide-forming potential in potato. Journal of Agricultural and Food Chemistry , 63 (9). pp. 2566-2575. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf506031w
- Elmore, S. , Briddon, A. , Dodson, A. , Muttucumaru, N. , Halford, N. , Mottram, D. (2015) Acrylamide in potato crisps prepared from 20 UK-grown varieties: effects of variety and tuber storage time. Food Chemistry , 182 pp. 1-8. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2015.02.103
- Mills, C. , Touzonis, X. , Oruna-Concha, M. , Mottram, D. , Gibson, G. , Spencer, J. (2015) In vitro colonic metabolism of coffee and chlorogenic acid results in selective changes in human faecal microbiota growth. British Journal of Nutrition , 113 (8). pp. 1220-1227. ISSN: 0007-1145 | doi: https://dx.doi.org/10.1017/S0007114514003948
- Parker, J. , Bishara, S. , Baines, D. , Mottram, D. (2014) Comparison of ribose and ascorbic acid in model process reactions containing cysteine. Flavour Science. Elsevier pp. 211-214.
- Muttucumaru, N. , Powers, S. , Elmore, J. , Briddon, A. , Mottram, D. , Halford, N. (2014) Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato. Annals of Applied Biology , 164 (2). pp. 286-300. ISSN: 0003-4746 | doi: https://dx.doi.org/10.1111/aab.12101
- Lignou, S. , Parker, J. , Baxter, C. , Mottram, D. (2014) Sensory and instrumental analysis of medium and long shelf-life Charentais cantaloupe melons (Cucumis melo L.) harvested at different maturities. Food Chemistry , 148 pp. 218-229. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2013.10.045
- Powers, S. , Mottram, D. , Curtis, A. , Halford, N. (2013) Acrylamide concentrations in potato crisps in Europe from 2002 to 2011. Food Additives & Contaminants: Part A , 30 (9). pp. 1493-1500. ISSN: 1944-0049 | doi: https://dx.doi.org/10.1080/19440049.2013.805439
- Muttucumaru, N. , Powers, S. , Elmore, J. , Mottram, D. , Halford, N. (2013) Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato. Journal of Agricultural and Food Chemistry , 61 (27). pp. 6734-6742. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf401570x
- Mills, C. , Oruna-Concha, M. , Mottram, D. , Gibson, G. , Spencer, J. (2013) The effect of processing on chlorogenic acid content of commercially available coffee. Food Chemistry , 141 (4). pp. 3335-3340. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2013.06.014
- Postles, J. , Powers, S. , Elmore, J. , Mottram, D. , Halford, N. (2013) Effects of variety and nutrient availability on the acrylamide-forming potential of rye grain. Journal of Cereal Science , 57 (3). pp. 463-470. ISSN: 0733-5210 | doi: https://dx.doi.org/10.1016/j.jcs.2013.02.001
- Dermiki, M. , Mounayar, R. , Suwankanit, C. , Scott, J. , Kennedy, O. , Mottram, D. , Gosney, M. , Blumenthal, H. , Methven, L. (2013) Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers. Journal of the Science of Food and Agriculture , 93 (13). pp. 3312-3321. ISSN: 0022-5142 | doi: https://dx.doi.org/10.1002/jsfa.6177
- Dermiki, M. , Phanphensophon, N. , Mottram, D. , Methven, L. (2013) Contribution of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat . Food Chemistry , 141 (1). pp. 77-83. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2013.03.018
- Lignou, S. , Parker, J. , Oruna-Concha, M. , Mottram, D. (2013) Flavour profile of three novel acidic varieties of muskmelon (Cucumis melo L.). Food Chemistry , 139 (1-4). pp. 1152-1160. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2013.01.068
- Halford, N. , Muttucumaru, N. , Powers, S. , Gillatt, P. , Hartley, L. , Elmore, J. , Mottram, D. (2012) Concentrations of free amino acids and sugars in nine potato varieties: effects of storage and relationship with acrylamide formation. Journal of Agricultural and Food Chemistry , 60 (48). pp. 12044-12055. ISSN: 1520-5118 | doi: https://dx.doi.org/10.1021/jf3037566
- Nyangale, E. , Mottram, D. , Gibson, G. (2012) Gut microbial activity, implications for health and disease: the potential role of metabolite analysis. Journal of Proteome Research , 11 (12). pp. 5573-5585. ISSN: 1535-3907 | doi: https://dx.doi.org/10.1021/pr300637d
- Parker, J. , Balagiannis, D. , Higley, J. , Smith, G. , Wedzicha, B. , Mottram, D. (2012) Kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. Journal of Agricultural and Food Chemistry , 60 (36). pp. 9321-9331. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf302415n
- Parker, J. , Balagiannis, D. , Higley, J. , Smith, G. , Wedzicha, B. , Mottram, D. (2012) A kinetic model for the formation of acrylamide during the finish-frying of commercial French fries. Journal of Agricultural and Food Chemistry , 60 (36). pp. 9321-9331. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf302415n
- Halford, N. , Curtis, T. , Muttucumaru, N. , Postles, J. , Elmore, S. , Mottram, D. (2012) The acrylamide problem: a plant and agronomic science issue.. Journal of Experimental Botany , 63 (8). pp. 2841-2851. ISSN: 0022-0957 | doi: https://dx.doi.org/10.1093/jxb/ers011
- Mottram, D. , Mills, C. , Wagstaff, C. , Dodson, A. (2011) Investigation of the characteristic earthy flavor of baby corn (Zea Mays). In: Hofmann, . , Meyerhof, . , Schieberle, . , (eds.) Advances and Challenges in Flavor Chemistry & Biology. Deutsche Forschungsanstalt für Lebensmittelchemie , Freising, Germany. pp. 146-151. ISBN: 9783938896389
- Lignou, S. , Parker, J. , Baxter, C. , Mottram, D. (2011) Effect of harvest maturity and variety on chemical and sensory characteristics of charentais cantaloupe melons. In: Hofmann, T. , Meyerhof, W. , Schieberle, P. , (eds.) Advances and Challenges in Flavor Chemistry & Biology. Deutsche Forschungsanstalt für Lebensmittelchemie , Freising, Germany. pp. 370-373. ISBN: 9783938896389
- Halford, . , Curtis, . , Muttucumaru, . , Postles, . , Mottram, . (2011) Sugars in crop plants. Annals of Applied Biology , 158 (1). pp. 1-25. ISSN: 1744-7248 | doi: https://dx.doi.org/10.1111/j.1744-7348.2010.00443.x
- Mottram, D. and Taylor, . (2010) Controlling Maillard pathways to generate flavors. ACS Symposium Series American Chemical Society (1042). , Washington DC. pp 164. ISBN: 9780841225794 | doi: https://dx.doi.org/10.1021/bk-2010-1042
- Elmore, J. , Dodson, A. , Briddon, A. , Halford, N. , Mottram, D. (2010) The effects of storage on the formation of aroma and acrylamide in heated potato. In: Mottram, D. and Taylor, A. , (eds.) Controlling Maillard Pathways To Generate Flavors. ACS Symposium Series American Chemical Society (1042). , Washington DC. pp. 95-109. ISBN: 9780841225794 | doi: https://dx.doi.org/10.1021/bk-2010-1042.ch010
- Mottram, D. and Elmore, J. (2010) Control of the Maillard reaction during the cooking of food. In: Mottram, D. and Taylor, A. , (eds.) Controlling Maillard Pathways To Generate Flavors. ACS Symposium Series American Chemical Society (1042). , Washington DC. pp. 143-155. ISBN: 9780841225794 | doi: https://dx.doi.org/10.1021/bk-2010-1042.ch014
- Balagiannis, D. , Howard, J. , Parker, J. , Desforges, N. , Mottram, D. (2010) Kinetic modeling of the formation of volatile compounds in heated beef muscle extracts containing added ribose. In: Mottram, D. and Taylor, A. , (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series American Chemical Society (1042). , Washington DC. pp. 13-25. ISBN: 9780841225794 | doi: https://dx.doi.org/10.1021/bk-2010-1042.ch002
- Baines, D. , Bishara, S. , Parker, J. , Mottram, D. (2010) Science and serendipity: the Maillard reaction and the creative flavorist. In: Mottram, D. and Taylor, A. , (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series American Chemical Society (1042). , Washington DC. pp. 63-69. ISBN: 9780841225794 | doi: https://dx.doi.org/10.1021/bk-2010-1042.ch007
- Parker, J. , Balagiannis, D. , Desforges, N. , Mottram, D. (2010) Flavor development in a meat-based petfood containing added glucose and glycine. In: Mottram, D. and Taylor, A. , (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series American Chemical Society (1042). , Washington DC. pp. 85-93. ISBN: 9780841225794
- Shepherd, . , Bradshaw, . , Dale, . , McNicol, . , Pont, . , Mottram, D. , Davies, . (2010) Variation in acrylamide producing potential in potato: Segregation of the trait in a breeding population. Food Chemistry , 123 (3). pp. 568-573. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2010.04.070
- Parker, J. , Tsormpatsidis, E. , Elmore, J. , Wagstaffe, A. , Mottram, D. (2010) Solid-phase extraction as a routine method for comparing key aroma compounds in fruits. In: Blank, I. , Wüst, M. , Yeretzian, C. , (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman symposium. Zürcher Hochschule für Angewandte Wissenschaften , Wädenswil, Switzerland. pp. 521-524. ISBN: 9783905745191
- Methven, L. , Bushell, . , Gray, . , Gosney, M. , Kennedy, O. , Mottram, D. (2010) Improving the palatability of oral nutritional supplements for elderly people aiming to increase intake. In: Blank, I. , Wüst, M. , Yeretzian, C. , (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2008 . Zürcher Hochschule für Angewandte Wissenschaften , Wädenswil, Switzerland. pp. 84-87. ISBN: 9783905745191
- Madruga, . , Elmore, J. , Oruna-Concha, M. , Balagiannis, D. , Mottram, D. (2010) Determination of some water-soluble aroma precursors in goat meat and their enrolment on flavour profile of goat meat. Food Chemistry , 123 (2). pp. 513-520. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2010.04.004
- Hashizume, M. , Gordon, M. , Mottram, D. (2010) Inhibition of light-induced off-flavour development by singlet oxygen quenchers in cloudy apple juice. In: Blank, I. , Wüst, M. , Yeretzian, C. , (eds.) Expression of Multidisciplinary Flavour Science : Proceedings of the 12th Weurman Symposium.. Zürcher Hochschule für Angewandte Wissenschaften , Wädenswil, Switzerland. pp. 235-237. ISBN: 9783905745191
- Elmore, J. , Woolsgrove, . , Wang, . , Dodson, A. , Mottram, D. (2010) Aroma compounds in French fries from three potato varieties. In: Blank, I. , Wüst, M. , Yeretzian, C. , (eds.) Expression of multidisciplinary flavour science: proceedings of the 12th Weurman Symposium, Interlaken, Switzerland, 2008 . Zürcher Hochschule für Angewandte Wissenschaften , Wädenswil, Switzerland. pp. 305-308. ISBN: 9783905745191
- Elmore, J. , Srisajjalertwaja, S. , Dodson, A. , Apichartsarangkoon, A. , Mottram, D. (2010) Novel esters in thai green chilli. In: Imre , B. , Wüst, M. , Yeretzian, C. , (eds.) Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium. Zürcher Hochschule für Angewandte Wissenschaften , Wädenswil, Switzerland. pp. 459-462. ISBN: 9783905745191
- Elmore, J. , Dodson, A. , Muttucumaru, N. , Halford, N. , Parry, M. , Mottram, D. (2010) Effects of sulphur nutrition during potato cultivation on the formation of acrylamide and aroma compounds during cooking. Food Chemistry , 122 (3). pp. 753-760. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2010.03.049
- Curtis, . , Powers, . , Balagiannis, D. , Elmore, J. , Mottram, D. , Parry, . , Rakszegi, . , Bedo, . , Shewry, . , Halford, . (2010) Free amino acids and sugars in rye grain: implications for acrylamide formation. Journal of Agricultural and Food Chemistry , 58 (3). pp. 1959-1969. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf903577b
- Balagiannis, D. , Parker, J. , Pyle, . , Desforges, . , Mottram, D. (2010) Modelling the generation of flavour in a real food system. In: Blank, I. , Wüst, M. , Yeretzian, C. , (eds.) Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium. Zürcher Hochschule für Angewandte Wissenschaften , Wädenswil, Switzerland. pp. 284-287. ISBN: 9783905745191
- Methven, L. , Rahelu, K. , Economoua, N. , Kinneavya, L. , Ladbrooke-Davis, L. , Kennedy, O. , Mottram, D. , Gosney, M. (2010) The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: sequential profiling and boredom tests. Food Quality and Preference , 21 (8). pp. 948-955. ISSN: 0950-3293 | doi: https://dx.doi.org/10.1016/j.foodqual.2010.04.009
- Kennedy, O. , Law, C. , Methven, L. , Mottram, D. , Gosney, M. (2010) Investigating age related changes in taste and affects on sensory perceptions of oral nutritional supplements. Age and Ageing , 39 (6). pp. 733-738. ISSN: 0002-0729 | doi: https://dx.doi.org/10.1093/ageing/afq104
- Balagiannis, . , Parker, . , Pyle, . , Desforges, . , Wedzicha, . , Mottram, . (2009) Kinetic modeling of the generation of 2-and 3-methylbutanal in a heated extract of beef liver. Journal of Agricultural and Food Chemistry , 57 (21). pp. 9916-9922. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf901443m
- Curtis, . , Muttucumaru, . , Shewry, . , Parry, . , Powers, . , Elmore, . , Mottram, . , Hook, . , Halford, . (2009) Effects of genotype and environment on free amino acid levels in wheat grain: implications for acrylamide formation during processing. Journal of Agricultural and Food Chemistry , 57 (3). pp. 1013-1021. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf8031292
- Koutsidis, . , Simons, . , Thong, . , Haldoupis, . , Mojica-Lazaro, . , Wedzicha, . , Mottram, . (2009) Investigations on the effect of amino acids on acrylamide, pyrazines, and Michael addition products in model systems. Journal of Agricultural and Food Chemistry , 57 (19). pp. 9011-9015. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf9014763
- Madruga, . , Elmore, . , Dodson, . , Mottram, . (2009) Volatile flavour profile of goat meat extracted by three widely used techniques. Food Chemistry , 115 (3). pp. 1081-1087. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2008.12.065
- Methven, L. , Kennedy, O. , Mottram, D. , Grimble, G. , Bushell, M. , Gray, L. , Gosney, M. (2009) The effect of saccharide type on sweet perception and preference of oral nutritional supplements by elderly individuals. Proceedings of the Nutrition Society , 68 (OCE1). pp. E55. ISSN: 0029-6651 | doi: https://dx.doi.org/10.1017/S0029665109001967
- Methven, L. , Kennedy, O. , Mottram, D. , Grimble, G. , Bushell, M. , Gray, L. , Gosney, M. (2009) Can changing the serving temperature improve the palatability of oral nutritional supplements in older consumers?. Proceedings of the Nutrition Society , 68 (OCE1). pp. E37. ISSN: 0029-6651 | doi: https://dx.doi.org/10.1017/S0029665109001785
- Elmore, . , Parker, . , Halford, . , Muttucumaru, . , Mottram, . (2008) Effects of plant sulfur nutrition on acrylamide and aroma compounds in cooked wheat. Journal of Agricultural and Food Chemistry , 56 (15). pp. 6173-6179. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf0730441
- Elmore, . , Parker, . , Mottram, . (2008) The effect of sulfur on acrylamide and aroma formation in cooked wheat. In: Hofmann, . , Meyerhof, . , Schieberle, . , (eds.) Recent highlights in flavor chemistry and biology . Deutsche Forschungsanstalt für Lebensmittelchemie , Garching. pp. 104-110. ISBN: 3980768678
- Koutsidis, . , De la Fuente, . , Dimitriou, . , Kakoulli, . , Wedzicha, . , Mottram, . (2008) Acrylamide and pyrazine formation in model systems containing asparagine. Journal of Agricultural and Food Chemistry , 56 (15). pp. 6105-6112. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf703744k
- Koutsidis, . , Elmore, . , Oruna-Concha, . , Campo, . , Wood, . , Mottram, . (2008) Water-soluble precursors of beef flavour. Part II: effect of post-mortem conditioning. Meat Science , 79 (2). pp. 270-277. ISSN: 0309-1740 | doi: https://dx.doi.org/10.1016/j.meatsci.2007.09.010
- Koutsidis, . , Elmore, . , Oruna-Concha, . , Campo, . , Wood, . , Mottram, . (2008) Water-soluble precursors of beef flavour I: effect of diet and breed. Meat Science , 79 (1). pp. 124-130. ISSN: 0309-1740 | doi: https://dx.doi.org/10.1016/j.meatsci.2007.08.008
- Mottram, . and Friedman, . (2008) Symposium on the chemistry and toxicology of acrylamide. Journal of Agricultural and Food Chemistry , 56 (15). pp. 5983-5983. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf801610e
- Muttucumaru, . , Elmore, . , Curtis, . , Mottram, . , Parry, . , Halford, . (2008) Reducing acrylamide precursors in raw materials derived from wheat and potato. Journal of Agricultural and Food Chemistry , 56 (15). pp. 6167-6172. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf800279d
- Elmore, . , Mottram, . , Muttucumaru, . , Dodson, . , Parry, . , Halford, . (2007) Changes in free amino acids and sugars in potatoes due to sulfate fertilization and the effect on acrylamide formation. Journal of Agricultural and Food Chemistry , 55 (13). pp. 5363-5366. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf070447s
- Hashizume, . , Gordon, . , Mottram, . (2007) Light-induced off-flavor development in cloudy apple juice. Journal of Agricultural and Food Chemistry , 55 (22). pp. 9177-9182. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf0715727
- Low, . , Parker, . , Mottram, . (2007) Mechanisms of alkylpyrazine formation in a potato model system containing added glycine. Journal of Agricultural and Food Chemistry , 55 (10). pp. 4087-4094. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf070044s
- Methven, . , Tsoukka, . , Oruna-Concha, . , Parker, . , Mottram, . (2007) Influence of sulfur amino acids on the volatile and nonvolatile components of cooked salmon (Salmo salar). Journal of Agricultural and Food Chemistry , 55 (4). pp. 1427-1436. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf0625611
- Mottram, . (2007) The Maillard reaction: source of flavour in thermally processed foods. In: Berger, . , (eds.) Flavours and fragrances : chemistry, bioprocessing and sustainability. Springer , Berlin. pp. 269-284. ISBN: 9783540493389
- Oruna-Concha, . , Methven, . , Blumenthal, . , Young, . , Mottram, . (2007) Differences in glutamic acid and 5'-ribonucleotide contents between flesh and pulp of tomatoes and the relationship with umami taste. Journal of Agricultural and Food Chemistry , 55 (14). pp. 5776-5780. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf070791p
- Parker, J. , Arkoudi, A. , Mottram, D. , Dodson, A. (2006) Aroma formation in beef muscle and beef liver. In: Bredie, W. and Petersen, M. , (eds.) Flavour Science: Recent Advances and Trends. Developments in Food Science Elsevier (43). pp. 335-338. ISBN: 9780444527424
- Elmore, . and Mottram, . (2006) The role of lipid in the flavour of cooked beef. In: Bredie, . and Petersen, . , (eds.) Flavour science: recent advances and trends. Developments in food science , 43. Elsevier , Oxford. pp. 375-378. ISBN: 9780444527424
- Kourkoutas, . , Elmore, . , Mottram, . (2006) Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons. Food Chemistry , 97 (1). pp. 95-102. ISSN: 0308-8146 | doi: https://dx.doi.org/10.1016/j.foodchem.2005.03.026
- Low, . , Koutsidis, . , Parker, . , Elmore, . , Dodson, . , Mottram, . (2006) Effect of citric acid and glycine addition on acrylamide and flavor in a potato model system. Journal of Agricultural and Food Chemistry , 54 (16). pp. 5976-5983. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf060328x
- Low, . , Mottram, . , Elmore, . (2006) Relationship between acrylamide formation and the generation of flavour in heated foods. In: Bredie, . and Petersen, . , (eds.) Flavour science: recent advances and trends. Developments in food science , 43. Elsevier , Oxford. pp. 363-366. ISBN: 9780444527424
- Muttucumaru, . , Halford, . , Elmore, . , Dodson, . , Parry, . , Shewry, . , Mottram, . (2006) Formation of high levels of acrylamide during the processing of flour derived from sulfate-deprived wheat. Journal of Agricultural and Food Chemistry , 54 (23). pp. 8951-8955. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf0623081
- Elmore, . , Koutsidis, . , Dodson, . , Mottram, . , Wedzicha, . (2005) Measurement of acrylamide and its precursors in potato, wheat, and rye model systems. Journal of Agricultural and Food Chemistry , 53 (4). pp. 1286-1293. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf048557b
- Elmore, . , Koutsidis, . , Dodson, . , Mottram, . , Wedzicha, . (2005) The effect of cooking on acrylamide and its precursors in potato, wheat and rye. In: Friedman, . and Mottram, . , (eds.) Chemistry and safety of acrylamide in food. Advances in experimental medicine and biology , 561. Springer , New York. pp. 255-269. ISBN: 9780387239200
- Elmore, . , Mottram, . , Enser, . , Wood, . (2005) The effects of diet, breed and age of animal at slaughter on the aroma compounds of grilled beef. Food lipids: chemistry, flavor, and texture. ACS Symposium Series , 920. American Chemical Society , New York. pp. 35-48. ISBN: 9780841238961 | doi: https://dx.doi.org/10.1021/bk-2005-0920.ch003
- Elmore, . , Nisyrios, . , Mottram, . (2005) Analysis of the headspace aroma compounds of walnuts (Juglans regia L.). Flavour and Fragrance Journal , 20 (5). pp. 501-506. ISSN: 0882-5734 | doi: https://dx.doi.org/10.1002/ffj.1477
- Wedzicha, . , Mottram, . , Elmore, . , Koutsidis, . , Dodson, . (2005) Kinetic models as a route to control acrylamide formation in food. In: Friedman, . and Mottram, . , (eds.) Chemistry and safety of acrylamide in food. Advances in experimental medicine and biology , 561. Springer Publishing Company , New York. pp. 235-253. ISBN: 9780387239200
- Elmore, . , Mottram, . , Dodson, . (2004) Meat aroma analysis: problems and solutions. In: Deibler, . and Delwiche, . , (eds.) Handbook of flavor characterization: sensory analysis, chemistry, and physiology. Food, science and technology Marcel Dekker Inc. , New York. pp. 295-310. ISBN: 9780824747039
- Elmore, . , Warren, . , Mottram, . , Scollan, . , Enser, . , Richardson, . , Wood, . (2004) 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 Science , 68 (1). pp. 27-33. ISSN: 0309-1740 | doi: https://dx.doi.org/10.1016/j.meatsci.2004.01.010
- Mottram, . , Adams, . , Parker, . , Brown, . (2004) The interaction of disulfide flavor compounds with proteins in model systems. In: Shahidi, . , Spanier, . , Ho, . , Braggins, . , (eds.) Quality of fresh and processed foods. Advances in Experimental Medicine and Biology , 542. Kluwer Academic / Plenum Publishers , New York. pp. 147-153. ISBN: 9780306480713
- Mottram, . , Koutsidis, . , Oruna-Concha, . , Ntova, . , Elmore, . (2004) Analysis of important flavor precursors in meat. In: Deibler, . and Delwiche, . , (eds.) Handbook of flavor characterization: sensory analysis, chemistry, and physiology . Food science and technology Marcel Dekker , New York. pp. 463-472. ISBN: 9780824747039
- Bruna, . , Hierro, . , de la Hoz, . , Mottram, . , Fernandez, . , Ordonez, . (2003) Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages. International Journal of Food Microbiology , 85 (1-2). pp. 111-125. ISSN: 0168-1605 | doi: https://dx.doi.org/10.1016/s0168-1605(02)00505-6
- Campo, . , Nute, . , Wood, . , Elmore, . , Mottram, . , Enser, . (2003) Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I - sensory perception. Meat Science , 63 (3). pp. 367-375. ISSN: 0309-1740 | doi: https://dx.doi.org/10.1016/S0309-1740(02)00095-5
- Elmore, . , Toji, . , Mottram, . (2003) Formation of flavour in four varieties of muskmelon (Cucumis melo L.) . In: Le Quéré, . and Étiévant, . , (eds.) Flavour research at the dawn of the twenty-first century: proceedings of the 10th Weurman flavour research symposium. Intercept , London. pp. 592-595. ISBN: 2743006390
- Koutsidis, . , Mottram, . , Elmore, . , Oruna-Concha, . (2003) Sugars and related compounds as flavour precursors in meat. In: LeQuere, . and Etievant, . , (eds.) Flavour research at the dawn of the twenty-first century. Lavoisier - Tec & Doc , Paris. pp. 654-657. ISBN: 2743006390
- Mottram, . and Elmore, . (2003) Sensory evaluation: aroma . In: Caballero, . , Trugo, . , Finglas, . , (eds.) Encyclopedia of food sciences and nutrition. Academic Press , London. pp. 5174-5180. ISBN: 9780122270550
- Mottram, D. , Wedzicha, B. , Dodson, A. (2002) Acrylamide is formed in the Maillard reaction. Nature , 419 pp. 448-449. ISSN: 0028-0836 | doi: https://dx.doi.org/10.1038/419448a
- Parker, . , Mottram, . , Adams, . (2002) Interaction of sulphur-containing aroma compounds with proteins in both model systems and real food systems. In: Le Quéré, . and Étiévant, . , (eds.) Flavour research at the dawn of the twenty-first century: proceedings of the 10th Weurman flavour research symposium. Intercept , London. pp. 45-50. ISBN: 2743006390
- Adams, R. , Mottram, D. , Parker, J. , Brown, H. (2001) Flavor-protein binding: disulfide interchange reactions between ovalbumin and volatile disulfides. Journal of Agricultural and Food Chemistry , 49 (9). pp. 4333-4336. ISSN: 1520-5118 | doi: https://dx.doi.org/10.1021/jf0100797
- Parker, J. , Hassell, G. , Mottram, D. , Guy, R. (2000) Sensory and instrumental analyses of volatiles generated during the extrusion cooking of oat flours. Journal of Agricultural and Food Chemistry , 48 (8). pp. 3497-3506. ISSN: 0021-8561 | doi: https://dx.doi.org/10.1021/jf991302r