Staff profiles

Mango Parker

Position: Senior Scientist

BSc(Chem) Flinders University

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

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.


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. 


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).