Jamie Ayton heads NSW Department of Primary Industries edible oil research program.
He joined NSW Agriculture* in 1995 and has been involved in a number of olive oil research projects investigating the effects of cultivar, harvest timing, irrigation and processing on the quality of olive oil produced in Australia. He, along with the laboratories technical staff, has maintained accreditation from the International Olive Council (IOC) for the detection of adulteration in olive oil since 2001. He is also a founding member of the Wagga Wagga Olive Oil Sensory Panel, which has been accredited by the IOC since 2003.
Jamie also has an interest in the canola breeding and pre-breeding programs aimed at improving the quality and of Australian canola oil and meal.
*NSW Department of Primary Industries was formed in 2004 through an amalgamation of NSW Agriculture, Forestry Corporation, Minerals and NSW Fisheries.
Xue L., Yu Z., Junhong W., Zuoyi Z., Li L., Guoxiang Z., Rongfa G., Ayton J., Wen, L., Wei W. annd Jun L. (2020). Comparison of different methods of phenolic compounds in extra virgin olive oil, China Oils and Fats, 45, 102-107.
Adjonu R, Zhou Z, Prenzler PD, Ayton J, Blanchard CL. (2019). Different Processing Practices and the Frying Life of Refined Canola Oil. Foods. 8(11):527. doi:10.3390/foods811052
Zhou, Z., Wang, Y., Jiang, Y., Diao, Y., Strappe, P., Prenzler, P., Ayton, J. and Blanchard, C. (2016). Deep fried oil consumption in rats impairs glycerolipid metabolism, gut histology and microbiota structure, Lipids in Health and Disease, 15, 86. http://doi.org/10.1186/s12944-016-0252-1
Wang, Z., Liao, T., Zhou, Z., Wang, Y., Diao, Y., Strappe, P., Prenzler, P., Ayton, J. and Blanchard, C. (2016). Construction of a local gene network for revealing different liver functions of rats fed deep-fried oil with or without resistant starch. Toxicology Letters, 258, 168-174.
Zeleke, K.T. and Ayton, J. (2014). Fruit and oil quality of olive (Olea europaea L.) under different irrigation regimes and harvest times in south eastern Australia. Journal of Food, Agriculture and Environment,12 (2), 458-464.
Conlan, D., Beckingham, C., Robbins, M., Mailer, R., and Ayton, J. (2017). Irrigating oil olives with limited water, , Olive Grower and Processor, 106, 42-44.
Prenzler P, Obied H and Ayton J. (2017). Olive waste – trash or treasure? Part 3: the impact of growing and processing on bioactive compounds, Olive Grower and Processor, 105, 42-44.
Prenzler P, Obied H and Ayton J. (2017). Olive waste – trash or treasure? Part 2: realising the potential through bioactivity discovery, Olive Grower and Processor, 104, 37-39.
Prenzler P, Obied H and Ayton J. (2017). Olive waste – trash or treasure? Part 1: the potential, Olive Grower and Processor, 103, 36-38.
Ayton J, Prenzler P, Raman H, Warren-Smith A and Meyer R (2019) Review of chemistry associated with honey, AgriFutures, Project PRJ-011685.
Graham K and Ayton J (2018) Pecan quality report, NSW DPI.
Ayton J, GRDC Final report DAN00194 (2017) Increasing market value of canola through improved quality traits.
Ayton J, Tan S and Prenzler P. (2017). Investigating olive oil quality improvement through filtration, Horticulture Innovation Australia, HIA Project OL16007.
Ayton J., Graham K., Prenzler P. and Meyer R. (2016). Determination of a derived smoke point for olive oil, Horticulture Innovation Australia, HIA Project OL1500.
Ayton J., (2014). GRDC REPORT DAN00154 – Increasing market value of canola through improved quality traits.