Ann C. Noble
#28,768
Most Influential Person Now
Sensory chemist
Ann C. Noble's AcademicInfluence.com Rankings
Download Badge
Chemistry Sociology
Ann C. Noble's Degrees
- PhD Food Science University of California, Davis
- Bachelors Chemistry Stanford University
Why Is Ann C. Noble Influential?
(Suggest an Edit or Addition)According to Wikipedia, Ann C. Noble is a sensory chemist and retired professor from the University of California, Davis. During her time at the UC Davis Department of Viticulture and Enology, Noble invented the "Aroma Wheel" which is credited with enhancing the public understanding of wine tasting and terminology. At the time of her hiring at UC Davis in 1974, Noble was the first woman hired as a faculty member of the Viticulture department. Noble retired from Davis in 2002 and in 2003 was named Emeritus Professor of Enology. Since retirement she has participated as a judge in the San Francisco Chronicle Wine Competition.
Ann C. Noble's Published Works
Number of citations in a given year to any of this author's works
Total number of citations to an author for the works they published in a given year. This highlights publication of the most important work(s) by the author
Published Works
- Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences. (2005) (501)
- Astringency and bitterness of selected phenolics in wine (1990) (362)
- Bitterness and astringency of flavan‐3‐ol monomers, dimers and trimers (1999) (361)
- Modification of a Standardized System of Wine Aroma Terminology (1987) (349)
- Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine (2004) (303)
- Bitterness and astringency of grape and wine polyphenols (2001) (203)
- The Effects of Leaf and Cluster Shading on the Composition of Cabernet Sauvignon Grapes and on Fruit and Wine Sensory Properties (1990) (175)
- Characterization of odor-active compounds in Californian chardonnay wines using GC-olfactometry and GC-mass spectrometry. (2003) (173)
- Bitterness and astringency of phenolic fractions in wine (1980) (171)
- The Effect of Ethanol, Catechin Concentration, and pH on Sourness and Bitterness of Wine (1994) (171)
- Taste-aroma interactions (1996) (171)
- The Contribution of Glycerol to Perceived Viscosity and Sweetness in White Wine (1984) (170)
- Effect of sweetener type and of sweetener and acid levels on temporal perception of sweetness, sourness and fruitiness (1993) (143)
- Physiological factors contributing to the variability of sensory assessments: Relationship between salivary flow rate and temporal perception of gustatory stimuli☆ (1994) (141)
- Progress Towards a Standardized System of Wine Aroma Terminology (1984) (140)
- Descriptive Analysis of Commercial Cabernet Sauvignon Wines from California (1987) (137)
- Bitterness in wine (1994) (135)
- Temporal perception of astringency and sweetness in red wine (1995) (130)
- Effects of viscosity on the bitterness and astringency of grape seed tannin (1996) (125)
- Distribution of free and glycosidically bound monoterpenes in the skin and mesocarp of Muscat of Alexandria grapes during development (1991) (122)
- Time‐Intensity Evaluation of Sweetness and Fruitiness and Their Interaction in a Model Solution (1990) (116)
- Wine Flavor and Phenolic Substances (1976) (113)
- Sensory evaluation of bitterness and astringency of 3R(−)‐epicatechin and 3S(+)‐catechin (1995) (111)
- Comparison of the effects of concentration, pH and anion species on astringency and sourness of organic acids. (1998) (100)
- Sensory Study of Selected Volatile Sulfur Compounds in White Wine (1987) (94)
- Use of multivariate statistics in understanding wine flavor (2002) (94)
- The influence of acid on astringency of alum and phenolic compounds. (1998) (88)
- Comparison of procedures for reducing astringency carry-over effects in evaluation of red wines (2008) (87)
- Human saliva and taste responses to acids varying in anions, titratable acidity, and pH (1984) (87)
- Wine head space analysis. Reproducibility and application to varietal classification (1980) (86)
- Descriptive analysis and quality ratings of 1976 wines from four bordeaux communes (1984) (78)
- Automated HPLC analysis of glutathione and thiol-containing compounds in grape juice and wine using pre-column derivatization with fluorescence detection (2000) (74)
- Preliminary Study of the Effect of Knowledge and Sensory Expertise on Liking for Red Wines (2002) (68)
- Formation of Hydrogen Sulfide and Glutathione During Fermentation of White Grape Musts (2000) (68)
- Application of Time-Intensity Procedures for the Evaluation of Taste and Mouthfeel (1995) (67)
- Bitterness and Astringency of Grape Seed Phenolics in a Model Wine Solution (1978) (67)
- Profiling Zinfandel Wines by Sensory and Chemical Analyses (1987) (64)
- EVALUATION OF THE SEPARATE CONTRIBUTIONS OF VISCOSITY AND SWEETNESS OF SUCROSE TO PERCEIVED VISCOSITY, SWEETNESS AND BITTERNESS OF VERMOUTH (1985) (63)
- Effect of viscosity, temperature and pH on astringency in cranberry juice (1999) (61)
- Why Do Wines Taste Bitter and Feel Astringent (1998) (61)
- Analysis of methoxypyrazines in wines. 1. Development of a quantitative procedure (1986) (59)
- SENSORY AND MECHANICAL ATTRIBUTES OF GEL TEXTURE (1986) (58)
- Comparison of Canonical Variate and Principal Component Analyses of Wine Descriptive Analysis Data (1989) (57)
- Hydroxycinnamates of Vitis vinifera: Sensory assessment in relation to bitterness in white wines (1988) (56)
- Flavor chemistry and assessment (1995) (56)
- Using Sensory and Instrumental Data to Interpret the Effect of Storage at Elevated Temperatures on Aroma of Chardonnay Wines (1998) (53)
- Bitterness and astringency in wine (1990) (52)
- Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency (1999) (52)
- Astringency and Bitterness of Flavonoid Phenols (2002) (51)
- FLAVOR CHANGES PRODUCED BY WINE AND FOOD INTERACTIONS: CHARDONNAY WINE AND HOLLANDAISE SAUCE (2001) (48)
- Determination of histamines in wines and musts by reversed-phase high-performance liquid chromatography. (1978) (47)
- Interaction of salivary flow with temporal perception of sweetness, sourness, and fruitiness (1995) (46)
- Comparison of Temporal Perception of Fruitiness in Model Systems Sweetened with Aspartame, an Aspartame + Acesulfame K Blend, or Sucrose (1991) (46)
- Defining Vegetal Aromas in Cabernet Sauvignon Using Sensory and Chemical Evaluations (2008) (45)
- Temporal patterns of nasal, oral, and retronasal perception of citral and vanillin and interaction of these odourants with selected tastants (2007) (45)
- Kinetics of the ethanethiol and diethyl disulfide interconversion in wine-like solutions (1990) (44)
- Effects of increased viscosity on the sourness and astringency of aluminum sulfate and citric acid (1998) (44)
- The Contribution of Glycoside Precursors to Cabernet Sauvignon and Merlot Aroma: Sensory and Compositional Studies (1998) (43)
- Rheological characterization of dairy products : an understanding of the rheological properties of milk and other dairy foods in important to texture, stability, and process design (1992) (42)
- COMPARISON OF SOURNESS OF ORGANIC ACID ANIONS AT EQUAL pH AND EQUAL TITRATABLE ACIDITY (1986) (40)
- Perceptual properties of benzoic acid derivatives. (1995) (40)
- THE INFLUENCE OF FAT, ACID, AND SALT ON THE TEMPORAL PERCEPTION OF FIRMNESS, SALTINESS, AND SOURNESS OF CHEESE ANALOGS (1991) (40)
- Factors affecting the time-intensity parameters of sweetness (1991) (39)
- Effect of Pomace Contact on Chardonnay Musts and Wines (1986) (35)
- Effect of Pomace Contact on the Flavor of Chardonnay Wine (1979) (34)
- Incidence of Volatile Sulfur Compounds in California Wines. A Preliminary Survey (1994) (34)
- Evaluation of headspace volatiles of cabernet sauvignon wines sampled by an on-column method (1993) (33)
- Comparison of the Aromas of Oak- and Glass-Aged Wines (1984) (33)
- Descriptive Analysis of Three White Wine Varieties from Penedès (1995) (32)
- The influence of fat, acid and salt on the perception of selected taste and texture attributes of cheese analogs : a scalar study (1991) (31)
- Pectic Enzyme Effects on Red Grapes (1975) (31)
- Sensory Study of the Effect of Fluorescent Light on a Sparkling Wine and Its Base Wine (1989) (31)
- Use of Partial Least Squares Regression and Multidimensional Scaling on Aroma Models of California Chardonnay Wines (2006) (30)
- Monoterpenes and monoterpene glycosides in wine aromas (1993) (30)
- Quantification of Botrytis in Grape Juice Determined by a Monoclonal Antibody-based Immunoassay (2000) (30)
- SENSORY AND INSTRUMENTAL EVALUATION OF WINE AROMA (1978) (29)
- Modeling the sweetness response using time–intensity data (2000) (29)
- INFLUENCE OF APPEARANCE ON THE ASSESSMENT OF AROMA IN BORDEAUX WINES BY TRAINED ASSESSORS (1984) (28)
- Sensory and mechanical attributes of gel texture. II. Gelatin, sodium alginate and kappa-carrageenan gels (1986) (27)
- Evaluation of Chardonnay Wines Obtained from Sites with Different Soil Compositions (1979) (24)
- Effect of Mèthode Champenoise Process on Aroma of Four V. vinifera Varieties (1998) (24)
- Investigation of the Effect of Skin Contact Time on Wine Flavor (1983) (23)
- Investigation of the Color changes in heat concentrated tomato pulp (1975) (23)
- Analysis of Wine Sensory Properties (1988) (23)
- The identification of sensory and non-sensory attibutes of California Chardonnay wines that influence acceptance and purchase intent for differing segments of consumers (2001) (21)
- Trace element analysis of wine by proton-induced x-ray fluorescence spectrometry. (1976) (21)
- Aroma of sherry wines (1976) (20)
- The autoxidation of highly unsaturated fatty acids: Methyl 4,7,10,13,16,19-docosahexaenoate (1971) (19)
- Effect of Leaf Content and Mechanical Harvest on Wine "Quality" (1975) (18)
- Mass spectrometry of aldehyde esters (1971) (18)
- A Graphical Interpretation of Time-Temperature Related Quality Changes in Frozen Food (1987) (17)
- Identification of decomposition products from autoxidation of methyl 4,7,10,13,16,19-docosahexaenoate (1975) (17)
- Sensory and mechanical attributes of gel texture. 1. Effect of gelatin concentration (1986) (16)
- Hypothesis of Receptor-Dependent and Receptor-Independent Mechanisms for Bitter and Sweet Taste Transduction: Implications for Slow Taste Onset and Lingering Aftertaste (2002) (15)
- Challenges for the sensory sciences from the food and wine industries (2003) (14)
- Vegetative flavor and methoxypyrazines in cabernet sauvignon (2018) (14)
- Contribution of Terpene Glycosides to Bitterness in Muscat Wines (1988) (14)
- II-29. Bitterness and astringency of flavan-3-OL monomers, dimers and trimers (1996) (12)
- Sensory analysis of wine (2022) (12)
- Exploring American and Italian consumer preferences for Californian and Italian red wines. (2013) (11)
- Effect of Carbon Dioxide and Sodium Chloride on Oxidative Stability of Frozen Mechanically Deboned Poultry Meat (1976) (11)
- PIXE analysis in viticulture and oenology (1977) (10)
- Histamine Content of Canadian Wines Determined by Reverse Phase High Performance Liquid Chromatography (1979) (9)
- Reproducibility of headspace analysis of wines (1979) (9)
- Evaluation of API 20C Clinical Yeast Identification System for Must and Wine Yeast Identification (1980) (8)
- Sensory Evaluation of Selected Walnut Cultivars (1990) (7)
- COMPARISON OF STRUCTURED AND UNSTRUCTURED CATEGORY SCALES IN THE EVALUATION OF SOURNESS INTENSITY (1981) (6)
- 3 – Sensory analysis of food flavour (2006) (6)
- Gel chromatographic fractionation of flavor components for their individual sensory evaluation (1976) (5)
- Composition and sensory properties of Cabernet Sauvignon wine aged in French versus American oak barrels (2016) (5)
- Geologic resources vs. ore reserves (1993) (5)
- Thermal hydrolysis of some natural fats (1967) (5)
- The sensory properties of glycosidic flavour precursors from Cabernet Sauvignon and Merlot grapes (1996) (4)
- WINES | Wine Tasting (2003) (4)
- Sensory Methods of Flavour Analysis (2010) (3)
- Fatty acid composition of lipids from Saccharomyces fragilis. (1973) (3)
- Sensory evaluation in the wine industry: an under-utilized resource (2001) (3)
- Changes in pH Resulting from Dilution of Ameliorated Wines for "Pop" Wines (1980) (2)
- Bitterness and astringency of flavonoid phenols (2000) (1)
- Fatty acid composition of lipids fromSaccharomyces fragilis (1973) (1)
- Kinetic relationship between the temporal perception of bitterness and astringency, and the elicited salivary flow rate (1993) (1)
- Identification of methyl 4-oxobutanoate from the autoxidation of methyl docosahexaenoate (1971) (1)
- Past and the future: bucket flavor chemistry to senso-chemistry (2001) (1)
- Bitter Taste Transduction: Cellular Pathways, Inhibition and Implications for Human Acceptance of Agricultural Food Products (2000) (1)
- A Rapid and Reproducible Method for the Collection and Analysis of Headspace Volatiles (1974) (1)
- Sensory Evaluation of Selected Walnut Cultivars Persian (1990) (0)
- Effect of Use of the Bird Repellent Mesurol on Wine Composition and Flavor (1980) (0)
- Use of repeated measures designs for the statistical analysis of sensory data (1993) (0)
- 5. Effect of viscosity and sweetness on temporal perception of astringency of grape seed tannin (1996) (0)
- Chapter 4.3. Descriptive Analysis and Quality Ratings of 1976 Wines from Four Bordeaux Communes (2008) (0)
- The Effect of Viticultural Practices, Environmental Factors, and Enological Treatments on Specific Grape and Wine Volatiles and on Wine Flavor (1986) (0)
- II-30. Effect of sweetness and sourness on perceived fruitiness in dealcoholyzed wine (1996) (0)
- II-5. Aspects of the temporal perception of sweetness and viscosity (1996) (0)
- Variedades de pistacho en California (2018) (0)
- Comparative sensory analysis of the flavan-3-ol epimers (+)-catechin and (−)-epicatechin (1993) (0)
- Wine analysis and production (1996) (0)
- Abstracts from related journals (2001) (0)
This paper list is powered by the following services:
Other Resources About Ann C. Noble
What Schools Are Affiliated With Ann C. Noble?
Ann C. Noble is affiliated with the following schools:
