Arsema Temtme
Project Title: Volatile Whiskey Congeners for Authentication and Quality
Biography Arsema is investigating the volatile chemical compounds that give Irish whiskey its distinctive aroma and character, with a focus on using these compounds to support whiskey authentication and quality assessment. Her PhD research aims to establish what a typical chemical profile of authentic Irish whiskey looks like and how these profiles vary between different whiskey styles.
Using advanced analytical chemistry techniques, including gas chromatography and gas chromatography-olfactometry, Arsema is building a comprehensive database of volatile compounds found in Irish whiskey. By linking chemical profiles with sensory characteristics, her research will help identify compounds that contribute to aroma and could serve as quality biomarkers.
This research is important because Irish whiskey is a protected Geographical Indication (GI) and a major Irish export industry. Developing stronger scientific evidence for the chemical characteristics of authentic Irish whiskey can help support GI compliance, protect product integrity, identify unusual or potentially non-authentic products, and promote consistent quality across the industry.
Through her work, Arsema is developing expertise in analytical chemistry, chemical fingerprinting and the application of advanced chromatographic techniques to food and beverage authentication.
Teagasc email Arsema.temtme@teagasc.ie
University email A00084588@myTUDublin.ie