Overview
Background
Dr Marlize Bekker is a Senior Lecturer in Food Chemistry at The University of Queensland’s School of Agriculture and Food Sustainability. She has a PhD in Chemistry and has over 15 years of experience in flavour and aroma chemistry in food and beverage products. Her research interests include fermented food and beverages. Specifically, evaluating the formation, fate, and function of key aroma and flavour compounds in these food and beverage products and examining the impacts of processing on flavour. Marlize is also interested in the isolation and identification of important flavour and aroma compounds from natural Australian bush foods and the development of new products. Her expertise lies heavily in the application of chromatographic techniques.
Honours and Masters research projects are available on wine flavour development and are suited for students interested in wine chemistry. Honours and Masters research projects are also available in the "A Deadly Solution: Combining Traditional Knowledge and Western Science for an Indigenous-led Bushfood Industry (ARC Discovery-Indigenous)" project. Please register your interest by emailing m.bekker@uq.edu.au
Active projects:
- A Deadly Solution: Combining Traditional Knowledge and Western Science for an Indigenous-led Bushfood Industry (ARC Discovery-Indigenous)
- Maximising flavour throughout the vanilla production process (Faculty of Science BIRRST Partner 2024 funding scheme)
- Exploring the Flavour Potential of Australian Cocoa (Faculty of Science BIRRST Partner 2024 funding scheme)
- Unlocking Nature's Signals: Discovering the Semiochemicals for Effective Management of Australian Native Sugarcane Soldier Fly(Sugar Research Australia’s 2024 Sugar Industry Research Award Round)
- Optimising Cold Brew Tea Extraction and Concentration Processes (FaBA Industry Kickstarter)
Recently completed projects:
- Identifying heirloom sugarcane varieties with high sugar and unique flavour profiles (UQ’s Agri-Food Innovation Alliance (AFIA) Industry Kickstarter Grant program)
- Identifying the desirable flavour, aroma, and sensory profiles of novel Australian native lime hybrids (UQ’s Agri-Food Innovation Alliance (AFIA) Industry Kickstarter Grant program)
Availability
- Dr Marlize Bekker is:
- Available for supervision
- Media expert
Fields of research
Qualifications
- Bachelor of Industrial Chemistry, Stellenbosch University
- Bachelor (Honours) of Chemistry, Stellenbosch University
- Masters (Research) of Chemistry, Stellenbosch University
- Doctor of Philosophy of Chemistry, Stellenbosch University
Works
Search Professor Marlize Bekker’s works on UQ eSpace
2025
Journal Article
Tannin additions decrease the concentration of malodorous volatile sulfur compounds in wine-like model solutions and wine
Bekker, Marlize Zaretha, Kulcsar, Allie Cherie, Jouin, Alicia Loreto and Laurie, Victor Felipe (2025). Tannin additions decrease the concentration of malodorous volatile sulfur compounds in wine-like model solutions and wine. Food Chemistry, 471 142777, 142777. doi: 10.1016/j.foodchem.2025.142777
2024
Conference Publication
Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine
Li, Huanhuan, Bekker, Marlize, Rudge, Raisa, Marcellin, Esteban and Smyth, Heather (2024). Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine. Crush 2024, Adelaide, SA Australia, 25 - 26 September 2024.
2024
Journal Article
Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementation
Cordente, Antonio G., Kulcsar, Allie G., Langone, Deanna, Pisaniello, Lisa, Siebert, Tracey E. and Bekker, Marlize Z. (2024). Modulation of the ‘flinty’ aroma compound phenylmethanethiol during fermentation: impacts of yeast starter culture and nitrogen supplementation. OENO One, 58 (3). doi: 10.20870/oeno-one.2024.58.3.8067
2024
Conference Publication
Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine
Li, Huanhuan, Bekker, Marlize, Rudge, Raisa, Marcellin, Esteban and Smyth, Heather (2024). Understanding the sensory gap between no and low alcohol (NOLO) wine and traditional wine. QSA NextGen Ag Symposium 2024, Brisbane, QLD Australia, 6 September 2024.
2024
Journal Article
Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions
Zhang, Xinyi, Bekker, Marlize Z., Kulcsar, Allie C., Nandorfy, Damian Espinase and Clark, Andrew C. (2024). Comparison of Techniques for the Quantitation of Reductive Aroma Compounds in White Wine: Links to Sensory Analysis and Cu Fractions. Journal of Agricultural and Food Chemistry, 72 (19), 11051-11061. doi: 10.1021/acs.jafc.4c01419
2024
Journal Article
Accurate measurement of sulfhydryls and TCEP-releasable sulfhydryls in the liquid phase of wine that contribute to ‘reductive’ aromas using LC-MS/MS
Bekker, Marlize Z., Taraji, Maryam, Hysenaj, Vilma and Lloyd, Natoiya (2024). Accurate measurement of sulfhydryls and TCEP-releasable sulfhydryls in the liquid phase of wine that contribute to ‘reductive’ aromas using LC-MS/MS. Heliyon, 10 (7) e28929, 1-14. doi: 10.1016/j.heliyon.2024.e28929
2023
Book Chapter
Hydrogen sulfide
Bekker, Marlize and Thomson, Matt (2023). Hydrogen sulfide. The Oxford Companion to Wine: Fifth Edition. (pp. 369-370) Oxford University Press.
2023
Journal Article
Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending
Espinase Nandorfy, Damian, Likos, Desireé, Lewin, Simone, Barter, Sheridan, Kassara, Stella, Wang, Shaoyang, Kulcsar, Allie, Williamson, Patricia, Bindon, Keren, Bekker, Marlize, Gledhill, John, Siebert, Tracey, Shellie, Robert A., Keast, Russell and Francis, Leigh (2023). Enhancing the sensory properties and consumer acceptance of warm climate red wine through blending. OENO One, 57 (4) 7651, 1-18. doi: 10.20870/oeno-one.2023.57.3.7651
2023
Journal Article
The role of potent thiols in “empyreumatic” flint/struck-match/mineral odours in Chardonnay wine
Espinase Nandorfy, Damian, Siebert, Tracey, Bilogrevic, Eleanor, Likos, Desireé, Watson, Flynn, Barter, Sheridan, Pisaniello, Lisa, Kulcsar, Allie, Shellie, Robert A., Keast, Russell, Francis, Leigh and Bekker, Marlize (2023). The role of potent thiols in “empyreumatic” flint/struck-match/mineral odours in Chardonnay wine. Australian Journal of Grape and Wine Research, 2023 8847476, 1-17. doi: 10.1155/2023/8847476
2023
Journal Article
Effects of yeast strain and juice nitrogen status on glutathione utilisation during fermentation of model media
Bekker, Marlize Z., Cuijvers, Kathleen M., Kulcsar, Allie C., Sanders, Ross D., Capone, Dimitra L., Jeffery, David W. and Schmidt, Simon A. (2023). Effects of yeast strain and juice nitrogen status on glutathione utilisation during fermentation of model media. Australian Journal of Grape and Wine Research, 2023 8041096, 1-13. doi: 10.1155/2023/8041096
2023
Journal Article
Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines
Mierczynska-Vasilev, Agnieszka M., Kulcsar, Allie C., Dabare, Panthihage Ruvini L., Vasilev, Krasimir A. and Bekker, Marlize Z. (2023). Surface nanoengineering technology for the removal of sulfur compounds associated with negative attributes in wines. n p j Science of Food, 7 (1) 5, 5. doi: 10.1038/s41538-023-00180-8
2021
Journal Article
Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes
Day, M. P., Nandorfy, D. Espinase, Bekker, M. Z., Bindon, K. A., Solomon, M., Smith, P. A. and Schmidt, S. A. (2021). Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes. Australian Journal of Grape and Wine Research, 27 (3), 360-377. doi: 10.1111/ajgw.12490
2021
Book Chapter
Gases
Bekker, Marlize and Clark, Andrew (2021). Gases. Theory and concepts of chemical, physical and sensory analyses and tests of grapes and wine. (pp. 104-119) edited by Patrick Iland. Adelaide, SA Australia: Patrick Iland Wine Promotions.
2021
Book Chapter
Metal ions and complexes
Bekker, Marlize and Clark, Andrew (2021). Metal ions and complexes. Theory and concepts of chemical, physical and sensory analyses and tests of grapes and wine. (pp. 99-103) edited by Patrick Iland. Adelaide, SA Australia: Patrick Iland Wine Promotions.
2020
Journal Article
Comparison of remediation strategies for decreasing 'reductive' characters in Shiraz wines
Bekker, M. Z., Nandorfy, D. Espinase, Kulcsar, A. C., Faucon, A., Bindon, K. and Smith, P. A. (2020). Comparison of remediation strategies for decreasing 'reductive' characters in Shiraz wines. Australian Journal of Grape and Wine Research, 27 (1), 52-65. doi: 10.1111/ajgw.12459
2020
Journal Article
Mammalian exocrine secretions XIX. Chemical characterization of the interdigital secretion of the Black Wildebeest, Connochaetes gnou
Burger, Barend, Slade, Desmond, Bekker, Marlize Z. and Goitom, Aron H. (2020). Mammalian exocrine secretions XIX. Chemical characterization of the interdigital secretion of the Black Wildebeest, Connochaetes gnou. Zeitschrift Fur Naturforschung Section C-A Journal of Biosciences, 75 (9-10), 339-351. doi: 10.1515/znc-2019-0159
2019
Journal Article
Changes in Metal Ion Concentrations in a Chardonnay Wine Related to Oxygen Exposure during Vinification
Bekker, Marlize Z., Day, Martin P. and Smith, Paul A. (2019). Changes in Metal Ion Concentrations in a Chardonnay Wine Related to Oxygen Exposure during Vinification. Molecules, 24 (8) 1523, 1523. doi: 10.3390/molecules24081523
2019
Journal Article
Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition
Kontoudakis, Nikolaos, Schmidtke, Leigh M., Bekker, Marlize Z., Smith, Mark, Smith, Paul A., Scollary, Geoffrey R., Wilkes, Eric N. and Clark, Andrew C. (2019). Analytical strategies for the measurement of different forms of Cu and Fe in wine: Comparison between approaches in relation to wine composition. Food Chemistry, 274, 89-99. doi: 10.1016/j.foodchem.2018.08.084
2018
Journal Article
Liberation of Hydrogen Sulfide from Dicysteinyl Polysulfanes in Model Wine
Bekker, Marlize Z., Kreitman, Gal Y., Jeffer, David W. and Danilewicz, John C. (2018). Liberation of Hydrogen Sulfide from Dicysteinyl Polysulfanes in Model Wine. Journal of Agricultural and Food Chemistry, 66 (51), 13483-13491. doi: 10.1021/acs.jafc.8b04690
2018
Journal Article
Evaluation of putative precursors of key 'reductive' compounds in wines post-bottling
Bekker, Marlize Z., Wilkes, Eric N. and Smith, Paul A. (2018). Evaluation of putative precursors of key 'reductive' compounds in wines post-bottling. Food Chemistry, 245, 676-686. doi: 10.1016/j.foodchem.2017.10.123
Funding
Current funding
Supervision
Availability
- Dr Marlize Bekker is:
- Available for supervision
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Supervision history
Current supervision
-
Doctor Philosophy
Relationship between microbiota, phytochemistry, and environment of Australian native plants and their importance in empowering First Nations communities
Principal Advisor
Other advisors: Professor Bronwyn Fredericks, Professor Alan Rowan, Associate Professor Anthony Young
-
Doctor Philosophy
Optimization of the extraction of bioactive compounds from different types of seaweed for the production of fortified foods
Associate Advisor
Other advisors: Dr Alberto Baldelli
-
Doctor Philosophy
Influence of structurally different polysaccharides and their interactions with saliva and tannins on mouthfeel in wine
Associate Advisor
Other advisors: Professor Esteban Marcellin, Dr Raisa Rudge, Professor Heather Smyth
-
Doctor Philosophy
Modelling fresh produce quality in the supply chain
Associate Advisor
Other advisors: Dr Rajendra Adhikari
Media
Enquiries
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