David Cook

Contact

• workRoom B24 Food Sciences
  Sutton Bonington Campus
  Sutton Bonington
  Leicestershire
  LE12 5RD
  UK
• work0115 951 6245
• fax0115 951 6162
• david.cook@nottingham.ac.uk

Biography

1984-1988: BSc.(Hons.) in Chemistry & Food Science, The University of Reading, UK

1997-1999: Research Assistant, Nutritional Biochemistry, The University of Nottingham, Sutton Bonington Campus

1999-2000: Research Assistant, Flavour Research Group, Division of Food Sciences, University of Nottingham

2000-2003: PhD with Firmenich SA, Geneva on 'The effects of viscosity on flavour perception', at the University of Nottingham

2003-2005: Post-doctoral Teaching Fellow, Division of Food Sciences, University of Nottingham

2006- Lecturer in Brewing Science, The University of Nottingham

Expertise Summary

I have expertise in the following areas

• Malting Science and technology. My lab has facilities for automated micromalting and malt analysis which are employed on several projects as well as for the routine analysis of malts used in our pilot brewery
• Beer flavour stability and methods for appraising the shelf-life of beer
• Thermal generation of flavour/ Maillard reaction chemistry
• The application of a range of mass spectrometry techniques (APCI-MS, GC-MS, GC-O) to study the generation and release of small volatile and semi-volatile compounds in foods/beverages (typically aroma compounds, but also taints/contaminants and toxins).
• Biomaterials processing and compositional analysis
• My PhD involved investigations of the rheology of liquid and semi-solid foodstuffs and sensory analysis of foods. My interests in this area focus on the development of instrumental-sensory correlations with which to better understand the perception of foods.
• New Product Development and in particular the effects of food reformulation on perceived flavour quality - e.g. the effects on flavour quality of lowering the alcohol content of beers, or the fat content of foods.

Research Summary

I am a flavour chemist by training and my current research falls into three broad categories: 1. Brewing / Distilling 2. Malting Science & Technology 3. Biofuels production

Current projects in my group include aspects of:

• Beer flavour stability
• Flavour of distilled spirits
• Thermal load and generation of flavour volatiles during wort boiling
• Regulation of germination in barley
• The impacts of Fusarium infection on malting and brewing quality of barley varieties
• Reduction of 'Malting loss' using glucosidase inhibitors
• Flavour development during malt roasting
• Pre-treatment technologies to facilitate the conversion of biomass and Brewers' grains to bioethanol
• Development of novel biorefinery-type processes to exploit UK seaweed species

Selected Publications

• DAVIES, SM, LINFORTH, RS, WILKINSON, SJ, SMART, KA and COOK, DJ, 2011. Rapid Analysis Of Formic Acid, Acetic Acid, And Furfural In Pretreated Wheat Straw Hydrolysates And Ethanol In A Bioethanol Fermentation Using Atmospheric Pressure Chemical Ionisation Mass Spectrometry Biotechnology For Biofuels. 4, 28
• PANTELOGLOU, A. G, BOX, W. G and SMART, K. A. & COOK, D. J., 2010. Optimization of a small-scale fermentation test to predict the premature yeast flocculation potential of malts Journal of the Institute of Brewing. 116(4), 413-420
• CHANNELL, G.A., YAHYA, H. and COOK, D.J., 2010. Thermal Volatile Generation in Barley Malt: On-line MS Studies JOURNAL- AMERICAN SOCIETY OF BREWING CHEMISTS. VOL 68(NUMB 4), 175-182
• COOK, D.J. and TAYLOR, A.J., 2005. On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems Journal of Agricultural and Food Chemistry. 53(23), 8926-8933

• View all publications

• PANTELOGLOU, A, SMART, K.A. and COOK, D.J., 2012. Malt-induced Premature Yeast Flocculation: current perspectives Journal of Industrial Microbiology and Biotechnology.
• DAVIES, SM, LINFORTH, RS, WILKINSON, SJ, SMART, KA and COOK, DJ, 2011. Rapid Analysis Of Formic Acid, Acetic Acid, And Furfural In Pretreated Wheat Straw Hydrolysates And Ethanol In A Bioethanol Fermentation Using Atmospheric Pressure Chemical Ionisation Mass Spectrometry Biotechnology For Biofuels. 4, 28
• BOOTHROYD, E.L., JACK, F., HARRISON, B. and COOK, D.J., 2011. The Impact of Increased Wash Fatty Acid Levels on the Nutty/Cereal Aroma Volatile Composition of New Make Malt Spirit. In: Proceedings of the Worldwide Distilled Spirits Conference Chapter 24
• HOLMES, C., COOK, D.J., CAHILL, G. and SMART, K.A., 2011. Composition and ultrastructure of sorghum spent grains In: Africa Endless Possibilities: 13th IBD Africa Convention. Lake Victoria Serena, Uganda. Conference CD: Paper 04
• COOK, D.J., 2011. Brewers’ Grains: Opportunities abound’ Brewers' Guardian. 60-63
• PANTELOGLOU, A. G, BOX, W. G and SMART, K. A. & COOK, D. J., 2010. Optimization of a small-scale fermentation test to predict the premature yeast flocculation potential of malts Journal of the Institute of Brewing. 116(4), 413-420
• CHANNELL, G.A., YAHYA, H. and COOK, D.J., 2010. Thermal Volatile Generation in Barley Malt: On-line MS Studies JOURNAL- AMERICAN SOCIETY OF BREWING CHEMISTS. VOL 68(NUMB 4), 175-182
• SPEERS, A. and COOK, D.J. ET AL., 2010. Miniature fermentation method Journal of the American Society of Brewing Chemists. 68(4), 231-237
• PANTELOGLOU, AG, BOX, WG, SMART, KA and COOK, DJ, 2010. Optimization Of A Small-Scale Fermentation Test To Predict The Premature Yeast Flocculation Potential Of Malts Journal Of The Institute Of Brewing. 116(4), 413-420
• TAYLOR, A. J and COOK, D.J. & SCOTT, D.J., 2008. Role of Odorant Binding Proteins: Comparing Hypothetical Mechanisms with Experimental Data Chemosensory Perception. 1(2), 153-162
• CHANNELL, G.A, YAHYA, H and WULFERT, F. & COOK, D.J., 2007. Effects of time, temperature and humidity on acrylamide generation during thermal processing of malt: an on-line mass spectrometry study In: 31st Congress of the European Brewery Convention. 1272-1280
• HORT, J. AND COOK, D.J., 2007. Formulating low-fat food: the challenge of retaining flavour quality. In: TAYLOR, A.J. AND HORT, J., ed., Modifying flavour in food Woodhead Publishing Ltd. 131-145
• FERRY, A.-L., HORT, J., MITCHELL, J.R., COOK, D.J., LAGARRIGUE, S. and VALLES PAMIES, B., 2006. Viscosity and flavour perception: why is starch different from hydrocolloids? Food Hydrocolloids. 20(6), 855-862
• COOK, D.J, CHANNELL, G.A and ABD GHANI, M. AND TAYLOR, A.J., 2006. Thermal flavour generation: insights from mass spectrometric studies. In: BREDIE, W.L.P. AND PETERSEN, M.A., ed., Flavour science: recent advances and trends 569-572
• COOK, D.J., 2006. Hydrocolloid-sweetener interactions in food products. In: SPILLANE, W.J., ed., Optimising sweet taste in foods Woodhead Publishing Ltd.. 388-403
• COOK, D. J., HOLLOWOOD, T. A., LINFORTH, R. S. and TAYLOR, A. J., 2005. Correlating instrumental measurements of texture and flavour release with human perception International Journal of Food Science and Technology. VOL 40(NUMBER 6), 631-641
• COOK, D.J. and TAYLOR, A.J., 2005. On-line MS/MS monitoring of acrylamide generation in potato- and cereal-based systems Journal of Agricultural and Food Chemistry. 53(23), 8926-8933
• COOK, D.J and CHANNELL, G.A. AND TAYLOR, A.J., 2005. On-line monitoring of acrylamide formation. In: MOTTRAM, D.S. AND FRIEDMAN, M., ed., Chemistry and safety of acrylamide in food 561. Springer, New York. 303-316
• COOK, D.J, HOLLOWOOD, T.A and PETTELOT, E. AND TAYLOR, A.J., 2004. Effects of viscosity on flavor perception: a multi-modal approach. In: HOFMANN, T and HO, C.T. AND PICKENHAGEN, W., eds., Challenges in taste chemistry and biology ACS Books, Washington DC. 240-253
• COOK, D.J, DAVIDSON, J.M and LINFORTH, R.S.T. AND TAYLOR, A.J., 2004. Measuring the sensory impact of flavor mixtures using controlled delivery. In: DEIBLER, K.D. AND DELWICHE, J.F., ed., Handbook of flavour characterization Marcel Dekker, New York. 135-149
• COOK, D.J., HOLLOWOOD, T.A., LINFORTH, R.S.T. and TAYLOR, A.J., 2003. Oral shear stress predicts flavour perception in viscous solutions Chemical Senses. 28(1), 11-23
• COOK, D.J., LINFORTH, R.S.T. and TAYLOR, A.J., 2003. Effects of hydrocolloid thickeners on the perception of savory flavors Journal of Agricultural and Food Chemistry. 51(10), 3067-3072
• TAYLOR, A.J, HOLLOWOOD, T.A, DAVIDSON, J.M and COOK, D.J. AND LINFORTH, R.S.T., 2003. Relating taste, aroma and mouthfeel stimuli to overall flavour perception. In: LE QUERE, J.L. AND ETIEVANT, P.X., ed., Flavour research at the dawn of the twenty-first century Intercept, London. 194-199
• COOK, D., GRIERSON, D., JONES, C., WALLACE, A., WEST, G. and TUCKER, G., 2002. Modification of fatty acid composition in tomato (<i>Lycopersicon esculentum</i>) by expression of a borage Δ-6-desaturase Molecular Biotechnology. 21(2), 123-128
• COOK, D. J., HOLLOWOOD, T. A., LINFORTH, R. S. and TAYLOR, A. J., 2002. Perception of taste intensity in solutions of random-coil polysaccharides above and below c Food Quality and Preference. VOL 13(NUMBER 7-8), 473-480
• MARTIN, F., COOK, D.J., HOLLOWOOD, T.A., BRAUSS, M. and TAYLOR, A., 2002. Flavour-Texture Interactions in Dairy Products: New Developments In: 26th IDF World Dairy Conference.
• BRADLEY, A.D., COOK, D.J., EDWARDS, J.S., JOHNSTON, A.G., LINFORTH, R.S. and TAYLOR, A.J., 2001. The control and measurement of landfill odours In: Eigth international waste management and landfill symposium. 681-690