معرفی
Dr Dimitra Capone is a Principal Analytical Research Fellow at the University of Adelaide's School of Agriculture, Food and Wine, part of the Faculty of Sciences, Engineering and Technology. She leads the Adelaide Analytical team and specializes in aroma/flavor chemistry, developing analytical methods for wine, food, and agricultural products. Her work spans compound identification, sensory analysis, and multivariate data interpretation.
Education & Experience
- PhD (2012) in Analytical Chemistry focused on wine aroma compounds
- Over 20 years at the Australian Wine Research Institute prior to current role
Research Interests
Dr Capone investigates volatile compounds (e.g., thiols, norisoprenoids, methoxypyrazines) using advanced techniques like GC-MS, HPLC-MS/MS, and GC-MS-Olfactometry. Her work connects chemical profiles to sensory attributes, addressing issues like smoke taint mitigation and regional wine typicity.
Articles Trends
Recent work focuses on wine aroma modulation (e.g., Sauvignon Blanc style optimization), grapevine stress responses, and novel analytical methods for compound analysis. Studies on methoxypyrazine distribution and yeast strain impacts highlight her multidisciplinary approach.
Labs & Collaborations
Manages Adelaide Analytical, a core facility providing advanced analytical services. Collaborates with industry on wine quality, food chemistry, and agricultural science projects.
