Staff profiles

Mango Parker

Position: Senior Scientist
Qualifications:

BSc(Chem) Flinders University

Email: [please enable JavaScript to view email address]
Phone: 08 8313 6600
Fax: 08 8313 6601
Since: 7 January 2002
Biography:

Employed by Southcorp for three years, including two years as a Corporate Graduate Scientist. During that time, worked at a number of wineries, but spent most time at Karadoc, developing automated analysis methods, as well as participating in other activities.

Research:

I am currently working on Project 3.1.3 - Flavour precursors: contribution to wine aroma, in-mouth sensory properties and flavour release, investigating the role of glycosides in flavour release in the mouth. Previously I worked on the smoke taint project,  which developed a diagnostic assay for assessing smoke affected grapes and wine, and also discovered the importance of a range of volatile phenols and their glycosides to the sensory attributes of smoke-affected wines. Before that I worked on white wine phenolics, tannin additions during winemaking and rotundone. 

Publications:

Parker, M., Baldock, G., Hayasaka, Y., Mayr, C., Williamson, P., Francis, I.L., Krstic, M., Herderich, M., Johnson, D. Seeing through smoke. Wine Viti. J. 28 (1): 42-46; 2013. 

Parker, M. Osidacz, P., Baldock, G.A., Hayasaka, Y., Black, C.A., Pardon, K.H., Jeffery, D.W., Geue, J.P., Herderich, M.J., Francis, I.L. The contribution of several volatile phenols and their glycoconjugates to smoke related sensory properties of  red wine. J. Agric. Food Chem. 60 (10): 2629–2637; 2012. 

Parker, M., Mercurio, M., Jeffery, D., Herderich, M., Holt, H., Smith, P. An overview of the phenolic chemistry of white juice and wine production. Aust. N.Z. Grapegrower Winemaker 509a: 74–80; 2007. 

Parker, M., Smith, P.A., Birse, M., Francis, I.L., Kwiatkowski, M.J., Lattey, K.A., Liebich, B., Herderich, M.J. The effect of pre- and post-ferment additions of grape derived tannin on Shiraz wine sensory properties and phenolic composition. Aust. J. Grape Wine Res. 13(1): 30–37; 2007. 

Parker, M., Pollnitz, A.P., Cozzolino, D., Francis, I.L., Herderich, M.J. Identification and quantification of a marker compound for ‘pepper’ aroma and flavor in Shiraz grape berries by combination of chemometrics and gas chromatography-mass spectrometry. J. Agric. Food Chem. 55: 5948–5955; 2007. 

Herderich, M.J.,  Siebert, T.E., Parker, M., Capone, D.L., Mayr, C., Zhang, P., Geffroy, O., Williamson, P., Francis, I.L.  Synthesis of the ongoing works on Rotundone, an aromatic compound responsible for the peppery notes in wines. Internet J. Enol. Vitic. 6/1: 1-6; 2013. 

Herderich, M.J. Siebert, T.E. Parker, M. Capone, D.L. Jeffery, D.W. Osidacz, P. Francis, I.L. Spice up your life: analysis of key aroma compounds in Shiraz. Flavor Chemistry of Wine and Other Alcoholic Beverages 1104. (Ch. 1) : 3–13; 2012. 

McRae, J.M. Dambergs, R.G. Kassara, S. Parker, M. Jeffery, D.W. Herderich, M.J. Smith, P.A. Phenolic compositions of 50 and 30 year sequences of Australian red wines: the impact of wine age. J. Agric. Food Chem. 60 (40) : 10093–10102; 2012. 

Hayasaka, Y. Parker, M. Baldock, G.A. Pardon, K.H. Black, C.A. Jeffery, D.W. Herderich, M.J. Assessing the impact of smoke exposure in grapes: development and validation of a HPLC-MS/MS method for  the quantitative analysis of smoke-derived phenolic glycosides in grapes and wine. J. Agric. Food Chem. 61 (1) : 25–33; 2012. 

Wilkinson, K.L., Ristic, R., Pinchbeck, K.A., Fudge, A.L., Singh, D.P., Pitt, K.M., Downey, M.O., Baldock, G.A., Hayasaka, Y., Parker, M., Herderich, M.J. Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and  wine. Aust. J. Grape Wine Res. 17 (2): 22–28; 2011. 

Hayasaka, Y., Baldock, G., Parker, M., Herderich, M., Pretorius, I. Seeing through the haze: the discovery of chemical markers for smoke exposure. Wine Viti. J. 26 (5): 26–31; 2011. 

Hayasaka, Y., Baldock, G.A., Parker, M., Pardon, K.H., Black, C.A., Herderich, M.J., Jeffery, D.W. Glycosylation of smoke-derived volatile phenols in grapes as a consequence of grapevine exposure to bushfire smoke. J. Agric. Food Chem. 58 (20): 10989–10998; 2010. 

Wood, C., Siebert, T.E., Parker, M., Capone, D.L., Elsey, G.M., Pollnitz, A.P., Eggers, M., Meier, M., Vössing, T., Widder, S., Krammer, G., Sefton, M.A., Herderich, M.J. From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound. J. Agric. Food Chem. 56 (10), 3738–3744; 2008. 

Jeffery, D.W., Parker, M., Smith, P.A. Flavonol composition of Australian red and white wines determined by high-performance liquid chromatography. Aust. J. Grape Wine Res. 14 (3), 153–161; 2008.

Cozzolino, D., Parker, M., Dambergs, R.G., Herderich, M., Gishen, M. Chemometrics and visible-near infrared spectroscopic monitoring of red wine fermentation in a pilot scale. Biotechnol. Bioeng. 95 (6) : 1101-1107; 2006. 

Cowey, G.; Robinson, E.; Holdstock, M.; Gishen, M.; Parker, M.; Dambergs, B.; Godden, P. Changes in Australian wine composition—from 1964 to 2004. Aust. N.Z. Wine Ind. J. 21(2): 32–37; 2006. 

Cozzolino, D.; Kwiatkowski, M.J.; Parker, M.; Cynkar, W.U.; Dambergs, R.G.; Gishen, M.; Herderich, M.J. Prediction of phenolic compounds in red wine fermentations by visible and near infrared spectroscopy. Anal. Chim. Acta 513: 73–80; 2004.

Eglinton, J.; Griesser, M.; Henschke, P.; Kwiatkowski, M.; Parker, M.; Herderich, M. Yeast‑mediated formation of pigmented polymers in red wine.   Waterhouse, A.L.; Kennedy, J.A., (eds.)  Red wine color: exploring the mysteries. Washington, DC: American Chemical Society; 2004: 7–21. (ACS Symposium series; 886).