11 June, 2025
LECO Whisky Science Seminar – Hosted at SWRI
Aroma & Flavour Science in Whisky: Advanced Characterisation and Troubleshooting Approaches
11 June, 2025
LECO Europe invites you to attend a one-day technical seminar focused on aroma and flavour science in whisky production. This event will highlight the application of advanced analytical technologies—particularly comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (GC×GC–TOFMS)—in the characterisation, quality control, and sensory understanding of whisky.
Facilitated by The Scotch Whisky Research Institute (SWRI) and hosted on their premises in Edinburgh, the seminar will feature a programme of expert-led presentations, technical case studies, and the opportunity to engage with peers from across the industry and research communities.
Event Location: The Scotch Whisky Research Institute The Robertson Trust Building, Research Ave N, Edinburgh EH14 4AP
Meet Our Speakers
Prof. Geraint “Taff” Huw Morgan
Professor in Analytical Chemistry – University of Southampton
Dr. Simona Nicoara
Research Associate – The Open University
Dr. Damien Steyer
CEO – Twistaroma
James Grufferty
Analytical Chemist – Sensient Technologies
Corporation
Christine Loeb-Stubbins
European Separation Science Field Product Manager – LECO
Key Benefits of Attending
Gain insights into current best practices in flavour and aroma analysis
Learn from internationally recognized researchers and practitioners
Explore case studies addressing real-world production challenges
Discover how analytical tools can support quality assurance and product development
Participate in an optional guided tour of SWRI facilities
Conclude the day with a structured whisky tasting session informed by analytical data
Preliminary Programme Overview
The seminar will feature a series of expert-led presentations, technical insights, and interactive discussions exploring the role of advanced analytical techniques in whisky research and production.
Topics are expected to include areas such as:
- Current approaches to aroma and flavour characterisation
- Analytical tools for supporting quality control and troubleshooting
- Perspectives from academic, technical, and industry partners
- Emerging trends in whisky science and product development
The day will also include:
- Optional Lab Tours: A guided look at SWRI’s research facilities for those interested
- Whisky Tasting Session: A structured sensory session linking scientific insight with flavour experience
Event Information
Time:
Full-day programme, including lunch and refreshments (provided by LECO).
Audience:
Priority given to SWRI member companies. Additional spaces may be offered to external invitees subject to availability.
Cost:
Free of charge (registration required).
How to Register
Register for the event using the form below.
If you have any questions, please reach out to us at: info_uk@leco.com
We look forward to welcoming you to a focused and informative day dedicated to whisky flavour science and advanced analytical solutions.