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Ann C. NobleHer research has focused on the investigation of sensory and chemical factors which affect perception of flavor and acceptance, with an emphasis on wine.

Courses included basic sensory evaluation of wine and advanced descriptive analysis.

Presently consultant to other Universities and  the wine industry  
Owner of Wine Aroma Wheels

Professional Experience:
1974 - 2002 Professor of Enology, Department of Viticulture and Enology, University of California, Davis, CA  95616
2003 Emeritus Professor of Enology, UCD

Honors/Professional Service
1991: Premio Ruffino per la Scienza Vitivinicola, Florence, Italy.
1994: Honorary Research Lecturer, American Society of Viticulture and Enology
1999: Hall of Fame Award by LA Chapter of Women for Winesense
2000: Award of Merit, American Wine Society
2001: Named 1 of 10 outstanding women in CA wine industry by Decanter Magazine

Member of Editorial Boards: Trends in Food Sci., Sciences des Aliments, International Journal of Vine and Wine sciences

Reviewer: Am. J. Vitic. Enol., J. Food Sci., J Sci. Food Agric., J Inst Brew. Chem. Senses, Ital. J. Food Sci., J. Agric. Food Chem., Food Chem., Appetite. Chem. Senses
     
International Research Sabbaticals:
1981: Descriptive analysis of Bordeaux wines. Long Ashton Research Station, UK.
1986: Flavor of wine glycosides, Australian Wine Research Institute, Adelaide, SA, Australia
1996: Statistical analysis of sensory data. INRA, Dijon, France
1998: Analysis of wine volatiles. University of Nottingham, UK
2001: Linking wine sensory data to preference and chemical data, KVL, Copenhagen, DK
2002: Astringency of wine tannins, INRA, Montpellier, France

Membership in professional societies:
Institute of Food Technologists; American Society for Enology and Viticulture; Association for Chemoreception Science; European Chemoreception Science; American Chemical Society. Sensometrics Society 

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