Dr David Jeffery

Biography/ Background

Bachelor of Technology (Forensic and Analytical Chemistry), Flinders University (2000)

Bachelor of Science (Honours), Flinders University (2001)

PhD in Organic Chemistry, Flinders University (2005)

Postdoctoral Fellow - Research Scientist - Senior Research Scientist, The Australian Wine Research Institute (2005-2010)

Lecturer in Wine Science (2010-present)

David completed a PhD on the development of methodology for the stereoselective synthesis of polypropionate marine natural products. He also has experience in the synthesis of aromatic heterocycles and a sound analytical chemistry background. David has previously worked in the area of aroma and flavour chemistry, undertaking and overseeing analytical method development, compound synthesis and isolation/characterisation of grape and wine components. Prior to that David undertook research on the chemistry of phenolic compounds in red wine relating to their organoleptic properties, further characterising structures and properties of wine tannins and expanding current analytical methods for studying such compounds.

Teaching Interests

Stabilisation and Clarification (Course Coordinator) - lecture topics include methods of clarification, tartrate stability and testing, fining agents, and odour, colour and oxidative stability

Distillation, Fortified and Sparkling Winemaking (Course Coordinator) - lecture topics include vapour-liquid equlibria, batch and continuous distillation, industrial still design, and cognac and armagnac production

Advances In Wine Science - lecture topics include red wine polyphenol chemistry and application of modern analytical methods

Research Interests

David is involved in the isolation, identification, synthesis and analysis of interesting and complex molecules from nature. The application of synthetic organic chemistry, natural product isolation, structure elucidation and analytical techniques such as GC-MS and HPLC-MS are key components of his research. This extends to grape and wine components and development of methods for the analysis of aroma, flavour and phenolic compounds which are important to grape and wine quality.

David is particularly keen to develop fundamental chemical knowledge and techiques which can be directed toward understanding intricate natural phenomena. This includes the structure and function of wine tannins and the mechanisms underlying tannin rearrangements and pigmented polymer formation which impact on colour and mouthfeel properties of wine. Another area of strong interest involves improving knowledge of the formation and reactivity of aroma and flavour compounds, identifying potential sources and examining the impacts of processing.

Contact David to discuss any aspects of these research interests and to find out more about Honours or PhD projects relating to these diverse topics. Projects will appeal to students who want to continue their education in typical chemical fields such as synthesis and analysis, with potential for an applied context to help improve the scientific understanding behind a multi-billion dollar Australian industry.

Publications

Peer reviewed:

Capone, D.L.; Black, C.A.; Jeffery, D.W. (2012) Effects on 3-Mercaptohexan-1-ol Precursor Concentrations from Prolonged Storage of Sauvignon Blanc Grapes Prior to Crushing and Pressing. J. Agric. Food Chem., 60: 3515-3523.

Capone, D.L.; Jeffery, D.W.; Sefton, M.A. (2012) Vineyard and Fermentation Studies to Elucidate the Origin of 1,8-Cineole in Australian Red Wine. J. Agric. Food Chem., 60: 2281-2287.

Capone, D.L.; Sefton, M.A.; Jeffery, D.W. Analytical Investigations of Wine Odorant 3-Mercaptohexan-1-ol and its Precursors. In Flavor Chemistry of Wine and Other Alcoholic Beverages, Qian, M.C.; Shellhammer, T., Eds. American Chemical Society: Washington, DC, 2012; Accepted.

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. In Flavor Chemistry of Wine and Other Alcoholic Beverages, Qian, M.C.; Shellhammer, T., Eds. American Chemical Society: Washington, DC, 2012; Accepted.

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. (2012) The Contribution of Several Volatile Phenols and their Glycoconjugates to Smoke Related Sensory Properties of Red Wine. J. Agric. Food Chem., 60: 2629-2637.

Dennis, E.G.; Jeffery, D.W.; Johnston, M.R.; Perkins, M.V.; Smith, P.A. (2012) Procyanidin Oligomers. A New Method for 4→8 Interflavan Bond Formation Using C8-Boronic Acids and Iterative Oligomer Synthesis Through a Boron-Protection Strategy. Tetrahedron, 68: 340-348.

Capone, D.L.; Pardon, K.H.; Cordente, A.G.; Jeffery, D.W. (2011) Identification and Quantitation of 3-S-Cysteinylglycinehexan-1-ol (Cysgly-3-MH) in Sauvignon blanc Grape Juice by HPLC-MS/MS. J. Agric. Food Chem., 59: 11204-11210.

Herderich, M.J.; Francis, I.L.; Ugliano, M.; Siebert, T.E.; Jeffery, D.W. Analysis and Formation of Key Sulfur Aroma Compounds in Wine. In Volatile Sulfur Compounds in Food, Qian, M.C.; Fan, X.; Mahattanatawee, K., Eds. American Chemical Society: Washington, DC, 2011; Vol. 1068, pp 267-286.

Capone, D.L.; Jeffery, D.W. (2011) Effects of Transporting and Processing Sauvignon blanc Grapes on 3-Mercaptohexan-1-ol Precursor Concentrations. J. Agric. Food Chem., 59: 4659-4667.

Capone, D.L.; Sefton, M.A.; Jeffery, D.W. (2011) Application of a Modified Method for 3-Mercaptohexan-1-ol Determination to Investigate the Relationship Between Free Thiol and Related Conjugates in Grape Juice and Wine. J. Agric. Food Chem., 59: 4649-4658.

Dennis, E.G.; Jeffery, D.W.; Perkins, M.V.; Smith, P.A. (2011) Pd(DPEPhos)Cl₂-Catalyzed Negishi Cross-Couplings for the Formation of Biaryl and Diarylmethane Phloroglucinol Adducts. Tetrahedron, 67: 2125-2131.

Capone D.L.; Herderich M.J.; Pardon K.H.; Hayasaka Y.; Cordente A.G.; Grant-Preece P.A.; Sefton M.A.; Elsey G.M.; Jeffery D.W. Formation of Varietal Thiol Aroma Compounds in Wine: Synthetic and Analytical Studies of Grape and Wine Thiol Conjugates. In Advances and Challenges in Flavor Chemistry and Biology: Proceedings of the 9th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Germany, 13-16 April, 2010; Hofmann T.; Meyerhof W.; Schieberle P., Eds. Deutsche Forschungsanstalt für Lebensmittelchemie: Freising, Germany, 2011; pp 242-248.

Capone, D.L.; Van Leeuwen K.; Taylor, D.K.; Jeffery, D.W.; Pardon, K.H.; Elsey, G.M.; Sefton, M.A. (2011) Evolution and Occurrence of 1,8-Cineole (Eucalyptol) in Australian Wine. J. Agric. Food Chem., 59: 953-959.

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. J. Agric. Food Chem., 58: 10989-10998.

Siebert, T.E.; Solomon, M.R.; Pollnitz, A.P.; Jeffery, D.W. (2010) Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection. J. Agric. Food Chem., 58: 9454–9462.

Grant-Preece, P.A.; Pardon, K.H.; Capone, D.L.; Cordente, A.G.; Sefton, M.A.; Jeffery, D.W.; Elsey, G.M. (2010) Synthesis of Wine Thiol Conjugates and Labeled Analogues: Fermentation of the Glutathione Conjugate of 3-Mercaptohexan-1-ol Yields the Corresponding Cysteine Conjugate and Free Thiol. J. Agric. Food Chem., 58: 1383–1389.

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. J. Agric. Food Chem., 58: 1390–1395.

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. J. Agric. Food Chem., 58: 2076-2081.

Fedrizzi, B.; Pardon, K.H.; Sefton, M.A.; Elsey, G.M.; Jeffery, D.W. (2009) First Identification of 4-S-Glutathionyl-4-methylpentan-2-one, a Potential Precursor of 4-Mercapto-4-methylpentan-2-one, in Sauvignon Blanc Juice. J. Agric. Food Chem., 57: 991-995.

Jeffery, D.W.; Parker, M.; Smith, P.A. (2008) Flavonol Composition of Australian Red and White Wines Determined by High-Performance Liquid Chromatography. Aust. J. Grape Wine Res., 14: 153-161.

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. J. Agric. Food Chem., 56: 2571 – 2580.

Jeffery, D.W.; Perkins, M.V.; White, J.M. (2005) Synthesis of the Putative Structure of Tridachiahydropyrone. Org. Lett., 7: 1581-1584.

Jeffery, D.W.; Perkins, M.V.; White, J.M. (2005) Synthesis of an Analogue of the Marine Polypropionate Tridachiahydropyrone. Org. Lett., 7: 407-409.

Jeffery, D.W.; Perkins, M.V. (2004) Formation of Highly Substituted Chiral Cyclohexanone Derivatives Using a Tandem Conjugate Addition/Cyclisation. Tetrahedron Lett., 45: 8667-8671.

Jeffery, D.W.; Lister, T.; Prager, R.H. (2004) The Role of Hydrogen Bonding in the Intramolecular Cyclization of Carbenes. Aust. J. Chem., 57: 491-496.

Jeffery, D.; Prager, R.H.; Turner, D.; Dreimanis, M. (2002) 2-Aryl-3-arylaminoisoxazol-5(2H)-ones as Sources of Indoles and Imidazo[1,2-a]pyridines. Tetrahedron, 58: 9965-9972.

Jeffery, D.W.; Prager, R.H.; Taylor, M.R. (2001) Ethyl 6-nitrophenylaminoimidazo[1,2-a]pyridine-3-carboxylate. Acta Cryst., e57: o980-o982.

Non-peer reviewed:

Francis, L.; Osidacz, P.; Bramley, B.; King, E.; O'Brien, V.; Curtin, C.; Waters, E.; Jeffery, D.; Herderich, M.J.; Pretorius, I.S. (2010) Linking wine flavour components, sensory properties and consumer quality perceptions. Aust. N.Z. Wine Ind. J., 25: 18-23.

Kennedy, J.A.; Jeffery, D.W.; Francis, I.L.; Herderich, M.J. Importance of chemical interactions for winemaking and wine sensory perception. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; pp 43-47.

Francis, I.L.; Osidacz, P.C.; Bramley, B.R.; King, E.S.; O'Brien, V.T.; Curtin, C.D.; Waters, E.J.; Jeffery, D.W.; Herderich, M.J.; Pretorius, I.S. Linking wine flavour components, sensory properties and consumer quality perceptions. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; pp 48-52.

Capone, D.L.; Sefton, M.A.; Hayasaka, Y.; Jeffery, D.W. Quantification of the precursors to the wine odorant 3-mercaptohexanol. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; pp 315-316.

Geue, J.P.; Bramley, B.R.; Jeffery, D.W.; Francis, I.L. Aroma constituents of ultra-premium Shiraz wine. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; p 317.

Capone, D.L.; van Leeuwen, K.A.; Taylor, D.; Pardon, K.H.; Elsey, G.M; Jeffery, D.W.; Sefton, M.A. The origin of eucalyptol in Australian wines. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; pp 321-322.

Kassara, S.; Jeffery, D.W.; Smith, P.A.; Dambergs, R.G. Phenolic profiling of a 30-year vertical series of Australian Cabernet Sauvignon and Shiraz wines. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; pp 352-353.

Hayasaka, Y.; Baldock, G.A.; Pardon, K.H.; Jeffery, D.W.; Herderich, M.J. Smoke-affected grape and wine research - 1: formation of guaiacol conjugates in berries and leaves of grapevine Vitis vinifera L. cv. Cabernet Sauvignon: investigations using deuterium labelling and HPLC-MS and MS/MS analysis. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; pp 391-392.

Hayasaka, Y.; Baldock, G.A.; Parker, M.; Pardon, K.H.; Black, C.A.; Herderich, M.J.; Jeffery, D.W. Smoke-affected grape and wine research - 2: investigation of the presence of glycoconjugated froms of smoke-derived volatile phenols in smoke-affected grapes and wine using HPLC-MS/MS. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; p 392.

Baldock, G.A.; Parker, M.; Jeffery, D.W.; Herderich, M.J.; Hayasaka, Y. Smoke-affected grape and wine research - 3: analysis of smoke-derived volatile phenols in grapes and wine. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; p 392-393.

Parker, M.; Osidacz, P.; Geue, J.; Hayasaka, Y.; Baldock, G.A.; Jeffery, D.W.; Black, C.; Pardon, K.; Coulter, A.; Simos, C.; Francis, I.L.; Kennedy, J.; Herderich, M.J.  Insight into smoky and medicinal flavour associated with smoke-affected wines. In Proceedings of the 14th Australian Wine Industry Technical Conference, Adelaide, 3-8 July, 2010; Blair, R.; Lee, T.; Pretorius, S., Eds. The Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2011; p 393.

Kennedy, J.; Jeffery, D.; Francis, I.; Herderich, M. (2010) Science looks at sensory perception effect. Aust. NZ Grapegrower Winemaker, 561: 61-69.

Capone, D.L.; Jeffery, D.W. (2010) Precursors to varietal thiol 3-mercaptohexan-1-ol. AWRI Tech. Rev., 186: 16-20.

Jeffery, D.; Siebert, T.; Capone, D.; Pardon, K.; van Leeuwen, K.; Solomon, M. (2009) Grape and wine pepper aroma - analytically challenging but we sniff it out in the end. AWRI Tech. Rev., 180: 11-16.

Parker, M.; Mercurio, M.; Jeffery, D.; Holt, H.; Herderich, M.J.; Smith, P.A. (2007) An overview of the phenolic chemistry of white juice and wine production. Aust. NZ Grapegrower Winemaker (35th Ann. Tech. Issue), 521a: 74 – 80.

Jeffery, D.; Mercurio, M.; Herderich, M.; Smith, P. Development of new methods for HPLC analysis of condensed tannins in red wine. In Proceedings of the Thirteenth Australian Wine Industry Technical Conference, Adelaide, 28 July-2 August, 2007; Blair, R. J.; Williams, P. J.; Pretorius, I. S., Eds. Australian Wine Industry Technical Conference Inc.: Adelaide, South Australia, 2008; pp 340-341.

Professional Associations

The Royal Australian Chemical Institute (RACI)

Professional Interests

Organic chemistry and chemical synthesis

Reaction mechanisms

Analytical chemistry and method development

Wine flavour and phenolic chemistry

Natural product isolation and characterisation

Entry last updated: Thursday, 19 Apr 2012