Thomas Kelly

Project Title: Identification of congeners in Irish whiskey using 2D chromatography to differentiate between brand, country and counterfeit

Overview: Thomas is an experienced medicinal chemist with two degrees from Glasgow university. He has also had extensive experience in industry in London using chromatography analysis instruments. Thomas is looking at the molecules that are responsible for aroma and taste that develop at all stages of the whiskey making process and using them to differentiate between other whiskies by type, region, and country. More importantly, these flavour molecules can also allow differentiation between fraudulent whiskies, protecting whiskey brand and reputation, as well as consumer health and wellbeing. The Irish whiskey industry is also witnessing its biggest surge since the 1900s, requiring in-depth analysis to protect it, as well as identify its contents as never seen before.

Programme Area: Food Quality and Sensory Science 

Supervisors: Prof Kieran Kilcawley and Prof Christine O’Connor

Location: Moorepark Food Research Centre

Funding Source: Walsh Scholarship