Chayan Mahmud

Chayan is a PhD student with CASS looking at identifying and characterising the importance of aroma compounds in ice coffee.

Chayan is a PhD student at CASS Food Research centre since 2017. Chayan received his BS (Hons.) in Agricultural Science from Bangladesh and MS in Medical Biotechnology from South Korea. Prior to his PhD study, Chayan underwent a practical training at the University of Illinois at Urbana-Champaign, USA and worked as a research assistant at Environmental Health and Risk Assessment lab, South Korea.

Chayans’ PhD project titled “Identification and characterisation of important aroma compounds in iced-coffee”. This project focus to understand the effects of fat and coffee ratio on the sensory attributes, aroma compounds and their intensity, and consumer liking of iced coffee. Further, to identify the important aroma compounds that drive consumer liking by combining sensory and instrumental analysis results.

Scholarships:

Deakin University Postgraduate (DUPR) Scholarship for PhD study.

Korean Government Scholarship Program (KGSP) for Master’s study.

Research area and skills

Gas Chromatography, Liquid Chromatography, Flavour Chemistry, Food Chemistry, Sensory Science, Chemometrics, and XLSTAT statical software.

Publications

Mahmud, M M C., Shellie, R. A., & Keast, R. (2020). Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example. Comprehensive Reviews in Food Science and Food Safety, 19(5), 2380-2420.

Mahmud, M M C., Oh, Y., Kim, T. H., Cho, Y. H., & Lee, Y. S. (2018). Effects of milling on aromatics, lipophilic phytonutrients, and fatty acids in unprocessed white rice of scented rice ‘Cheonjihyang-1-se’. Food science and biotechnology, 27(2), 383-392.