Search Results - "Noble, Ann C"

Characterization of Odor-Active Compounds in Californian Chardonnay Wines Using GC-Olfactometry and GC-Mass Spectrometry by Lee, Seung-Joo, Noble, Ann C

“…Nineteen commercial Californian Chardonnay wines were analyzed by gas chromatography-mass spectrometry (GC-MS). Freon extracts of wines were separated by…”
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Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences by Lesschaeve, Isabelle, Noble, Ann C

“…Bitterness and astringency are found in a variety of foods, including nuts, fruits, chocolate, tea, wine, and soymilk. In fruits and beverages, the taste of…”
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Defining Vegetal Aromas in Cabernet Sauvignon Using Sensory and Chemical Evaluations by PRESTON, Leslie D, BLOCK, David E, HEYMANN, Hildegarde, SOLEAS, George, NOBLE, Ann C, EBELER, Susan E

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Use of Partial Least Squares Regression and Multidimensional Scaling on Aroma Models of California Chardonnay Wines by Lee, S.J, Noble, A.C

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Preliminary Study of the Effect of Knowledge and Sensory Expertise on Liking for Red Wines by FRØST, Michael Bom, NOBLE, Ann C

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Bitterness and astringency of flavan-3-ol monomers, dimers and trimers by Peleg, H, Gacon, K, Schlich, P, Noble, A.C

“…Intensity of astringency and bitterness of seven flavonoid compounds was evaluated by a time-intensity (TI) procedure. Eighteen trained judges rated intensity…”
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Bitterness and astringency of grape and wine polyphenols by BROSSAUD, F., CHEYNIER, VERONIQUE, NOBLE, ANN C.

“…Extracts containing anthocyanins (ACN), and skin tannins (SKIN) and seed tannins (SEED) were prepared from Vitis vinifera cv. Cabernet Franc grapes grown in…”
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Distribution of free and glycosidically bound monoterpenes in the skin and mesocarp of Muscat of Alexandria grapes during development by Park, Seung K, Morrison, Janice C, Adams, Douglas O, Noble, Ann C

“…The major free and glycosidically bound monoterpenes of Muscat grapes accumulated during ripening. Approximately 90% of the monoterpenes were glycosidically…”
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Evaluation of headspace volatiles of cabernet sauvignon wines sampled by an on-column method by Shimoda, Mitsuya, Shibamoto, Takayuki, Noble, Ann C

“…An on-column method for direct headspace sampling was used to quantify volatiles of 20 1986 Cabernet Sauvignon wines from six regions in Napa Valley, CA. Most…”
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Challenges for the sensory sciences from the food and wine industries by Simons, Christopher T, Noble, Ann C

“…When scientists describe their research to non-scientists, the most common question is 'what is the practical value of your work?' The methods that are used to…”
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The effect of ethanol, catechin concentration, and pH on sourness and bitterness of wine by Fischer, U, Noble, A.C

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Formation of Hydrogen Sulfide and Glutathione During Fermentation of White Grape Musts by PARK, S. K, BOULTON, R. B, NOBLE, A. C

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Application of time-intensity procedures for the evaluation of taste and mouthfeel by NOBLE, A. C

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The effects of leaf and cluster shading on the composition of Cabernet Sauvignon grapes and on fruit and wine sensory properties by Morrison, J.C. (University of California, Davis, CA), Noble, A.C

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Incidence of Volatile Sulfur Compounds in California Wines. A Preliminary Survey by PARK, S. K, BOULTON, R. B, BARTRA, E, NOBLE, A. C

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Bitterness and astringency of phenolic fractions in wine by Arnold, Richard A, Noble, Ann C, Singleton, Vernon L

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Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences2 by Lesschaeve, Isabelle, Noble, Ann C

“…Bitterness and astringency are found in a variety of foods, including nuts, fruits, chocolate, tea, wine, and soymilk. In fruits and beverages, the taste of…”
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Analysis of methoxypyrazines in wines. 1. Development of a quantitative procedure by Heymann, Hildegarde, Noble, Ann C, Boulton, Roger B

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Kinetics of the ethanethiol and diethyl disulfide interconversion in wine-like solutions by Bobet, Raul A, Noble, Ann C, Boulton, Roger B

“…The interconversion of diethyl disulfide and ethanethiol in the presence of sulfite was studied. The reaction was followed by gas chromatography of headspace…”
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Automated HPLC analysis of glutathione and thiol-containing compounds in grape juice and wine using pre-column derivatization with fluorescence detection by Park, Seung K., Boulton, Roger B., Noble, Ann C.

“…An easy and sensitive method for the analysis of glutathione (GSH) and other thiol-containing compounds in grape juice and wine has been developed and…”
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