Staff profiles

Yoji Hayasaka

Position: Senior Research Scientist - Waite Campus Mass Spectrometry Facility
Qualifications:

Dip Eng (Ind Chem), M (PharmSc) Monash, PhD YamanashiUni

Email: [please enable JavaScript to view email address]
Phone: 08 8313 6600
Fax: 08 8313 6601
Since: 11 June 1991
Biography:
  • 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

Publications:

Ristic, R., Pinchbeck, K.A., Fudge, A.L., Hayasaka, Y., Wilkinson, K.L. (2013) Effect of leaf removal and grapevine smoke exposure on colour, chemical composition and sensory properties of Chardonnay wines. Australian Journal of Grape and Wine Research 19, 230-237.

Wilkinson, K.L., Prida, A., Hayasaka, Y. (2013) The role of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid 3 in the evolution of oak lactone in wine during oak maturation. Journal of Agricultural and Food Chemistry 61, 4411-4416.

Parker, M., Baldock, G., Hayasaka, Y., Mayr, C., Williamson, P., Francis, I.L., Krstic, M., Herderich, M., Johnson, D. (2013) Seeing through smoke. Wine & Viticulture Journal, Issue (1), 42-46.

Hayasaka, Y. Parker, M. Baldock, G.A. Pardon, K.H. Black, C.A. Jeffery, D.W. Herderich, M.J. (2012) 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. Journal of Agricultural and Food Chemistry 61, 25-33.

Fudge, A.L. Schiettecatte, M. Ristic, R. Hayasaka, Y. Wilkinson, K.L. (2012) Amelioration of smoke taint in wine by treatment with commercial fining agents. Australian Journal of Grape and Wine Research 18, 302-307.

Herderich, M.J. Curtin, C. Hayasaka, Y. Mercurio, M. (2012) Metabolomics and the quest for understanding wine quality. OENO 2011, Actes de colloquies de 9e symposium international d’oenologie de Bordeaux, 609-614.

Wilkinson, K.L. Pinchbeck, K.A. Ristic, R. Baldock, G.A. Hayasaka, Y. (2012) Assessing smoke taint in grapes and wine. Chapter 4, 57-65, In Flavour Chemistry of Wine and other alcoholic beverages; Qian, M., et al.; ACS Symposium Series, American Chemical Society.

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. (2011)  The contribution of several volatile phenols and their glycoconjugates to smoke related sensory properties of red wine. Journal of Agriculture and Food Chemistry 60, 2629–2637.

Hayasaka, Y. Baldock, G. Parker, M. Herderich, M. Pretorius, I. (2011) Seeing through the haze: the discovery of chemical markers for smoke exposure. Wine & Viticulture Journal 26, 26-31.

Ristic, R. Osidacz, P. Pinchbeck, K.A. Hayasaka, Y. . Fudge, A.L. Wilkinson, K.L. (2011) The effect of winemaking techniques on the intensity of smoke taint in wine. Australian Journal of Grape and Wine Research 17, 29-40.

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. (2011) Comparison of methods for the analysis of smoke related phenols and their conjugates in grapes and wine. (2011) Australian Journal of Grape and Wine Research 17, 22-28.

Kneknopoulos, P. Skouroumounis, G.K. Hayasaka, Y. Taylor, D.K. (2011) New phenolic grape skin products from Vitis vinifera cv. Pinot Noir. Journal of Agricultural and Food Chemistry 59, 1005-1011.

Dungey, K.A. Hayasaka, Y. Wilkinson, K.L. (2011) Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography-tandem mass spectrometry based stable isotope dilution analysis. Food Chemistry 126, 801-806.

Wilkinson, K.L. Ristic, R. Dungey, K.A. Baldock, G.A. Hasayaka, Y. (2011) Assessing smoke taint in grapes and wine. The 14th Australian Wine Industry Technical Conference: Adelaide, South Australia 3–8 July 2010, 162-164.

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

Hayasaka, Y., Dungey, K.A., Baldock, G.A., Kennison, K.R., Wilkinson, K.L. (2010) Identification of a ß-D-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke. Analytica Chimica Acta 660, 143–148.

Hayasaka, Y., Baldock, G.A., Pardon, K.H., Jeffery, D.W., Herderich, M.J. (2010) Investigation into the formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. cv. Cabernet Sauvignon using stable isotope tracers combined with HPLC-MS and MS/MS analysis. Journal of Agricultural and Food Chemistry 58, 2076–2081.

Capone, D.L., Sefton, M.A., Hayasaka, Y., Jeffery, D.W. (2010) Analysis of precursors to wine odorant 3-mercaptohexan-1-ol using HPLC-MS/MS: resolution and quantitation of diastereomers of 3-S-cysteinylhexan-1-ol and 3-S- glutathionylhexan-1-ol. (2010) Journal of Agricultural and Food Chemistry 58, 1390–1395.

Sluyter, S.C.V., Marangon, M., Stranks, S.D., Neilson, K.A., Hayasaka, Y., Haynes, P.A., Menz, R.I., Waters, E.J. (2009) Two-step purification of pathogenesis-related proteins from grape juice and crystallization of thaumatin-like proteins. Journal of Agricultural and Food Chemistry 57,11376–11382.

Bartowsky, E.J.; Hayasaka, Y. (2008) Bacteria's role in shaping oak character. WBM December/January, 58-59.

Fudge, A.L.; Elsey, G.M.; Hayasaka, Y.; Wilkinson, K.L. (2008) Quantitative analysis of ?- D -glucopyranoside of 3-methyl-4- hydroxyoctanoic acid, a potential precursor to cis-oak lactone, in oak extracts using liquid chromatography–tandem mass spectrometry based stable isotope dilution analysis. (2008) Journal of Agricultural and Food Chemistry 1215, 51–56.

Jeffery, D.W.; Mercurio, M.D.; Herderich, M.J.; Hayasaka, Y.; Smith, P.A. (2008) Rapid isolation of red wine polymeric polyphenols by solid- phase extraction. (2008) Journal of Agricultural and Food Chemistry 56, 2571-2580.

Coulter, A.D.; Capone, D.L.; Baldock, G.A.; Cowey, G.D.; Francis, I.L.; Hayasaka, Y.; Holdstock, M.G.; Sefton, M.A.; Simos, C.A.; Travis, B. (2008) Taints and off-flavours in wine - case studies of recent industry problems. The 13th Australian Wine Industry Technical Conference: Adelaide, South Australia 28 July–2 August 2007, 73-80.

Baldock, G.A.; Hayasaka, Y.; Coulter, A.D.; Godden, P.; Herderich, M.J.; Pretorius, I.S.(2007) Mass spectrometry in investigations of grape and wine contaminants: Protecting the quality and integrity of Australian wine. Wine Industry Journal 22, 21-26.

Hayasaka, Y.; Wilkinson, K.L.; Elsey, G.M.; Raunkjaer, M.; 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.