AWRI Staff
Yoji Hayasaka
Position: Manager - Waite Campus Mass Spectrometry Facility
Qualifications: MPharmSc Monash, PhD YamanashiUni
Email:
Phone: 08 8303 6637
Fax: 8303-6601
Since: June 1991
Previous: * Research officer at Meiji Seika Pharmaceutical company in Japan
* Drug analysis at the Victorian College of Pharmacy in Melbourne
Research
Application of mass spectrometry to wine science Problem solving using mass spectrometry
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Publications
Hayasaka, Y., Birse, M., Eglinton, J. and Herderich, M. (2007) The effect of Saccharomyces cerevisiae and Saccharomyces bayanus yeast on colour properties and pigment profiles of a Cabernet Sauvignon red wine. Australian Journal of Grape and Wine Research 13, 176–185.
Hayasaka, Y., Wilkinson, K.L., Elsey, G.M., Raunkjær, M. and Sefton, M.A. (2007) Identification of natural oak lactone precursors in extracts of American and French oak woods by liquid chromatography-tandem mass spectrometry. Journal of Agricultural and Food Chemistry 55, 9195-9201.
Pocock, K.F., Alexander, G.M., Hayasaka, Y., Jones, P.R. and Waters, E.J. (2007) Sulfate – a candidate for the missing essential factor that is required for the formation of protein haze in white wine. Journal of Agricultural and Food Chemistry 55, 1799–1807.
Hayasaka, Y., Baldock, G.A. and Pollnitz, A.P. (2005) Contributions of mass spectrometry in Australian Wine Research Institute to advances in knowledge of grape and wine constituents. Australian Journal of Grape and Wine Research 11, 188–204.
Howell, K.S., Klein, M., Swiegers, J.H., Hayasaka, Y., Elsey, G.M., Fleet, G.H., Høj, P.B., Pretorius, I.S. and de Barros Lopes, M.A. (2005) Genetic determinants of volatile-thiol release by Saccharomyces cerevisiae during wine fermentation. Applied and Environmental Microbiology 71, 5420–5426.
Franks, T.K., Hayasaka, Y., Choimes, S. and van Heeswijck, R (2005) Cyanogenic glucoside in grapevine: polymorphism, identification and development patterns. Phytochemistry 66, 165-173.
Vidal, S., Meudec, E., Cheynier, V., Skouroumounis, G. and Hayasaka, Y. (2004) Mass spectrometric evidence for the existence of oligomeric anthocyanins in grape skins. Journal of Agricultural and Food Chemistry 52, 7144–7151.
Smith, B.P.C., Hayasaka, Y., Tyler, M.J. and Williams, B.D. (2004) β-caryophyllene in the skin secretion of the Australian green frog, Litoria caerulea: an investigation of dietary sources. Australian Journal of Zoology 52, 521–530.
Baldock, G.A.; Hayasaka, Y. (2004) Screening method for petroleum-derived aromatic hydrocarbons in wine. Aust. J. Grape Wine Res. 10: 17-25.
Vidal, S.; Hayasaka, Y.; Meudec, E.; Cheynier, V.; Skouroumounis, G. (2004) Fractionation of grape anthocyanin classes using multilayer coil countercurrent chromatography with step gradient elution. J. Agric. Food Chem. 52: 713–719.
Hayasaka, Y.; Kennedy, J.A. (2003) Mass spectrometric evidence for the formation of pigmented polymers in red wine. Aust. J. Grape Wine Res. 9: 210-220.
Smith, B.P.C.; Tyler, M.J.; Williams, B.D.; Hayasaka, Y. (2003) Chemical and olfactory characterization of odorous compounds and their precursors in the parotoid gland secretion of the green tree frog. J. Chem. Ecol. 29: 2085-2100.
Asenstorfer, R.E.; Morgan, A.L.; Hayasaka, Y.; Sedgley, M.; Jones, G.P. (2003) Purification of anthocyanins from species of Banksia and Acacia using high-voltage paper electrophoresis. Phytochem. Anal. 14: 150-154.
Hayasaka, Y.; Baldock, G.A.; Pocock, K.F.; Waters, E.J.; Pretorius, I.S.; Høj, P. (2003) Varietal differentiation of grape juices by protein fingerprinting.Aust. NZ Wine Ind. J. 18: 27-31.
Hakansson, A.E.; Pardon, K.; Hayasaka, Y.; de Sa, M.; Herderich, M. (2003)Structures and colour properties of new red wine pigments. Tetrahedron Lett. 44: 4887-4891.
Hayasaka, Y.; MacNamara, K.; Baldock, G.A.; Taylor, R.L.; Pollnitz, A.P. (2003). Application of stir bar sorptive extraction for wine analysis. Anal. Bioanal. Chem. 375: 948-955.
Hayasaka, Y.; Waters, E.J.; Cheynier, V.; Herderich, M.J.; Vidal, S. (2003). Characterization of proanthocyanins in grape seeds using electrospray mass spectrometry. Raid Commun. Mass Spectrom. 17: 9-16.
Hayasaka, Y.; Asenstorfer, R.E. (2002). Screening for potential pigments derived from anthocyanins in red wine using nanoelectrospray tandem mass spectrometry. J. Agric. Food Chem. 50: 756-761.
Hayasaka, Y.; Adams, K.S.; Pocock, K.F.; Baldock, G.A.; Waters, E.J.; Høj, P.B. (2001) Use of electrospray mass spectrometry for mass determination of grape Vitis vinifera juice pathogenesis-related proteins: A potential tool for varietal differentiation. J. Agric. Food Chem. 49: 1830-1839.
Asenstorfer, R.E.; Hayasaka, Y.; Jones, G.P. (2001) Isolation and structures of oligomeric wine pigments by bisulfite-mediated ion-exchange chromatography. J. Agric. Food Chem. 49: 5957-5963.
Kennedy, J.A.; Hayasaka, Y.; Vidal, S.; Waters, E.J.; Jones, G.P. (2001) Composition of grape skin proanthocyanidins at different stages of berry development. J. Agric. Food Chem. 49: 5348-5355.
Peng, Z.; Hayasaka, Y.; Iland, P.G.; Sefton, M.A.; Høj, P.B. Waters, E.J. (2001) Quantitative analysis of polymeric procyanidins (tannins) from grapeVitis vinifera seeds by reverse phase high-performance liquid chromatography. J. Agric. Food Chem. 49: 26-31.
Tattersall, D.B.; Pocock, K.F.; Hayasaka, Y.; Adams, K.S.; van Heeswijck, R.; Waters, E.J.; Høj, P.B. (2001) Pathogenesis related proteins- Their accumulation in grapes during berry growth and their involvement in white wine heat instability, current knowledge and future perspective in relation to winemaking practices. Molecular Biology & Biotechnology of the Grapevine, K. A. Roubelakis-Angelakis (Ed.), Kluwer Academic Publishers, 183-201.
Pocock, K.F.; Hayasaka, Y.; McCarthy, M.G.; Waters, E.J. (2000) Thaumatin-like proteins and chitinases, the haze-forming proteins of wine, accumulate during ripening of grape Vitis vinifera berries and drought stress does not affect the final levels per berry at maturity. J. Agric. Food Chem. 48: 1637-1643.
Smith, B.P.; Alcarazzini, C.; Pawliszyn, J.; Tyler, M.; Hayasaka, Y.; Williams, B.; Bastos Caramao, E. (2000) Solid-phase microextraction as a tool for studying volatile compounds in frog skin. Chemistry and Ecology. 17: 215-225.
Høj, P.B.; Tattersall, D.B.; Adams, K.S.; Pocock, K.F.; Hayasaka, Y.; van Heeswijck, R.; Waters, E.J. (2000) The haze proteins of wine- A summary of properties, factors affecting their accumulation in grapes and the amount of bentonite required for their removal from wine. Am. J. Enol. Vitic., 51: 149-154.
Hayasaka, Y.; Bartowsky, E.J. (1999) Analysis of diacetyl in wine using solid-phase microextraction combined with gas chromatography-mass spectrometry. J. Agric. Food Chem. 47: 612-617.