Ann C. Noble is a

sensory Sensory may refer to: Biology * Sensory ecology, how organisms obtain information about their environment * Sensory neuron, nerve cell responsible for transmitting information about external stimuli * Sensory perception, the process of acquiri ...

chemist and retired professor from the University of California, Davis. During her time at the

UC Davis Department of Viticulture and Enology The Department of Viticulture and Enology at the University of California, Davis, located in Davis, California, offers undergraduate and graduate degrees in the areas of grape growing and wine making. Located just 45 minutes from Napa Wine Count ...

, Noble invented the "Aroma Wheel" which is credited with enhancing the public understanding of wine tasting and terminology.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 35-36 Oxford University Press 2006 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.L. Alley '
Wine Sensory Scientist Ann Noble Retires From UC Davis
'' Wine Spectator, August 21st, 2002. Noble retired from Davis in 2002 and in 2003 was named

Emeritus ''Emeritus'' (; female: ''emerita'') is an adjective used to designate a retired chair, professor, pastor, bishop, pope, director, president, prime minister, rabbi, emperor, or other person who has been "permitted to retain as an honorary title ...

Professor of

Enology Oenology (also enology; ) is the science and study of wine and winemaking. Oenology is distinct from viticulture, which is the science of the growing, cultivation, and harvesting of grapes. The English word oenology derives from the Greek word ' ...

. Since retirement she has participated as a judge in the San Francisco Chronicle Wine Competition.San Francisco Chronicle '
Ann Noble bio
'' Wine Judge: Accessed Dec. 16th, 2007

Career

After earning her Ph.D. in Food science from the University of Massachusetts Amherst, Noble was hired by UC Davis in 1974 to work in their sensory research program. After studying the techniques and application of wine tasting, Noble discovered that there was no objective framework or widely agreed upon terminology that a wine taster could use to describe things such as "earthy" aromas or the different smells of various fruits that can show up in a wine. In 1984, her research lead her to develop the "Aroma Wheel". Other research work went into how a wine's aroma and flavor can influence consumer choices as well as how wine tasters perceive

astringency An astringent (sometimes called adstringent) is a chemical that shrinks or constricts body tissues. The word derives from the Latin ''adstringere'', which means "to bind fast". Calamine lotion, witch hazel, and yerba mansa, a Californian plant ...

in wine. Noble, in addition to her work on the wine aroma wheel, also did research on multivariate statistics of sensory data and its applications. She also published over 150 research papers in her time there.

The Aroma Wheel

The Aroma Wheel provides a visual graphic of the different categories and aroma components that one can encounter in wine. The terminology used is standardized for use by both professionals and amateur wine tasters. Aroma is identified by the olfactory bulb from through inhalation of the wine's scent, and is used to identify the flavors from the grape itself. Bouquet refers to compounds that can affect the flavours, such as sugar, oak, and acid. The aroma wheel does not contain terms to describe texture or mouthfeel, however these are listed in the Australian "Mouthfeel Wheel". A separate Aroma Wheel has also been created for sparkling wine. The wheel breaks down wine aromas into 12 basic categories and then further sub-divided into different aromas that can fall into those main categories. * Chemical – Includes aromas like

sulfur Sulfur (or sulphur in British English) is a chemical element with the symbol S and atomic number 16. It is abundant, multivalent and nonmetallic. Under normal conditions, sulfur atoms form cyclic octatomic molecules with a chemical formula ...

and

petroleum Petroleum, also known as crude oil, or simply oil, is a naturally occurring yellowish-black liquid mixture of mainly hydrocarbons, and is found in geological formations. The name ''petroleum'' covers both naturally occurring unprocessed crude ...

Pungent Pungency () refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy () is sometimes applied to foods with a l ...

– Aromas like

alcohol Alcohol most commonly refers to: * Alcohol (chemistry), an organic compound in which a hydroxyl group is bound to a carbon atom * Alcohol (drug), an intoxicant found in alcoholic drinks Alcohol may also refer to: Chemicals * Ethanol, one of sev ...

Oxidized Redox (reduction–oxidation, , ) is a type of chemical reaction in which the oxidation states of substrate change. Oxidation is the loss of electrons or an increase in the oxidation state, while reduction is the gain of electrons or a de ...

– Aromas like

acetaldehyde Acetaldehyde (IUPAC systematic name ethanal) is an organic chemical compound with the formula CH3 CHO, sometimes abbreviated by chemists as MeCHO (Me = methyl). It is a colorless liquid or gas, boiling near room temperature. It is one of the ...

Microbiological Microbiology () is the scientific study of microorganisms, those being unicellular (single cell), multicellular (cell colony), or acellular (lacking cells). Microbiology encompasses numerous sub-disciplines including virology, bacteriology, pro ...

– Aromas like

yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to consti ...

and

lactic acid Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natur ...

Floral A flower, sometimes known as a bloom or blossom, is the reproductive structure found in flowering plants (plants of the division Angiospermae). The biological function of a flower is to facilitate reproduction, usually by providing a mechanism ...

– Aromas like ''

Pelargonium ''Pelargonium'' () is a genus of flowering plants that includes about 280 species of perennials, succulents, and shrubs, commonly called geraniums, pelargoniums, or storksbills. ''Geranium'' is also the botanical name and common name of a sepa ...

'' geraniums and

linalool Linalool () refers to two enantiomers of a naturally occurring terpene alcohol found in many flowers and spice plants. Linalool has multiple commercial applications, the majority of which are based on its pleasant scent (floral, with a touch o ...

Spicy Pungency () refers to the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy () is sometimes applied to foods with a l ...

– Aromas like

licorice Liquorice (British English) or licorice (American English) ( ; also ) is the common name of ''Glycyrrhiza glabra'', a flowering plant of the bean family Fabaceae, from the root of which a sweet, aromatic flavouring can be extracted. The liqu ...

and

anise Anise (; '), also called aniseed or rarely anix is a flowering plant in the family Apiaceae native to Eurasia. The flavor and aroma of its seeds have similarities with some other spices and herbs, such as star anise, fennel, licorice, and t ...

Fruity In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particula ...

– Aromas like

blackcurrant The blackcurrant (''Ribes nigrum''), also known as black currant or cassis, is a deciduous shrub in the family Grossulariaceae grown for its edible berries. It is native to temperate parts of central and northern Europe and northern Asia, ...

and

apricot An apricot (, ) is a fruit, or the tree that bears the fruit, of several species in the genus '' Prunus''. Usually, an apricot is from the species '' P. armeniaca'', but the fruits of the other species in ''Prunus'' sect. ''Armeniaca'' are al ...

Vegetative Vegetative describes vegetation. Vegetative may also refer to: *Vegetative reproduction Vegetative reproduction (also known as vegetative propagation, vegetative multiplication or cloning) is any form of asexual reproduction occurring in ...

– Aromas like

eucalyptus ''Eucalyptus'' () is a genus of over seven hundred species of Flowering plant, flowering trees, shrubs or Mallee (habit), mallees in the Myrtaceae, myrtle Family (biology), family, Myrtaceae. Along with several other genera in the Tribe (biology) ...

and

artichoke The globe artichoke ('' Cynara cardunculus'' var. ''scolymus'' ),Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58. also known by the names French artichoke and green artich ...

Nutty ''Nutty'' was a British comic magazine that ran for 292 issues from 16 February 1980 to 14 September 1985, when it merged with ''The Dandy''. Published by D. C. Thomson & Co. Ltd, ''Nutty'' was an attempt to create a more lively and chaotic co ...

– Aromas like

walnut A walnut is the edible seed of a drupe of any tree of the genus '' Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a tru ...

and

hazelnut The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus '' Corylus'', especially the nuts of the species '' Corylus avellana''. They are also known as cobnuts or filberts accordi ...

Caramelized Caramelization is a process of browning of sugar used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and ...

– Aromas like

butterscotch Butterscotch is a type of confectionery whose primary ingredients are brown sugar and butter, but other ingredients are part of some recipes, such as corn syrup, cream, vanilla, and salt. The earliest known recipes, in mid-19th century Yorkshir ...

and

molasses Molasses () is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies in the amount of sugar, method of extraction and age of the plant. Sugarcane molasses is primarily used to sweeten and flavour foods ...

Wood Wood is a porous and fibrous structural tissue found in the stems and roots of trees and other woody plants. It is an organic materiala natural composite of cellulose fibers that are strong in tension and embedded in a matrix of ligni ...

y – Aromas often imparted by

oak An oak is a tree or shrub in the genus ''Quercus'' (; Latin "oak tree") of the beech family, Fagaceae. There are approximately 500 extant species of oaks. The common name "oak" also appears in the names of species in related genera, notably ''L ...

vanilla Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). Pollination is required to make the p ...

and

coffee Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world. Seeds of ...

* Earthy – Aromas such as

mushroom A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is ...

and

mildew Mildew is a form of fungus. It is distinguished from its closely related counterpart, mould, largely by its colour: moulds appear in shades of black, blue, red, and green, whereas mildew is white. It appears as a thin, superficial growth consis ...

The

German Wine Institute German(s) may refer to: * Germany (of or related to) **Germania (historical use) * Germans, citizens of Germany, people of German ancestry, or native speakers of the German language ** For citizens of Germany, see also German nationality law ** ...

has created a special

German language German ( ) is a West Germanic language mainly spoken in Central Europe. It is the most widely spoken and official or co-official language in Germany, Austria, Switzerland, Liechtenstein, and the Italian province of South Tyrol. It is als ...

version of the Aroma Wheel meant to be specially adapted to

German wine German wine is primarily produced in the west of Germany, along the river Rhine and its tributaries, with the oldest plantations going back to the Roman era. Approximately 60 percent of German wine is produced in the state of Rhineland-Palatina ...

s, with one wheel for white wines and one wheel for red wines. However, in the translation they removed the petroleum smell (and the entire "chemical" category) from the white wine wheel, despite the fact that mature

Riesling Riesling (, ; ) is a white grape variety that originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling ...

wines - Germany's signature grape variety - are the best-known examples of wines that show this aroma. It seems that the motive for omitting the reference to petroleum was that many consumers perceive it as a "negative" aroma. The Institute's move has been criticized by foreign experts on German wines.Owen Bird, ''Rheingold - The German Wine Renaissance'', Arima Publishing 2005, pp. 90-97

Post-retirement

Noble currently teaches classes domestically and internationally. She also continues to work as a wine judge. She participates in meetings concerning Wine, Science, and Sensometrics in the U.S. and overseas. She is also writing a book on Wine Sensory evaluation.

Honors

* 1994 – Honorary Research Lecturer, American Society of Viticulture and Enology * 2000 – Award of Merit,

American Wine Society American(s) may refer to: * American, something of, from, or related to the United States of America, commonly known as the "United States" or "America" ** Americans, citizens and nationals of the United States of America ** American ancestry, pe ...

* 2001 – Outstanding women in

California wine California wine production has a rich viticulture history since 1680 when Spanish Jesuit missionaries planted ''Vitis vinifera'' vines native to the Mediterranean region in their established missions to produce wine for religious services. In ...

industry award, ''

Decanter Magazine ''Decanter'' is a wine and wine-lifestyle media brand. It includes a print and digital magazine, fine wine tasting events, a news website, a subscription website - ''Decanter Premium'', and the ''Decanter World Wine Awards''. The magazine, publish ...

'' * 2012 – One of “The 50 Most Powerful Women in Wine", ''The Drinks Business''

Select published work

''This is an incomplete list'' * Biotechnology and Bioengineering, 1976 '
Aroma of sherry wines
'' * Journal of Agricultural and Food Chemistry, 1980 '
Bitterness and astringency of phenolic fractions in wine
'' * Journal of Agricultural and Food Chemistry, 1980 '
Wine head space analysis. Reproducibility and application to varietal classification
'' * American Journal of Enology and Viticulture, 1990 '
The Effects of Leaf and Cluster Shading on the Composition of Cabernet Sauvignon Grapes and on Fruit and Wine Sensory Properties
'' * Journal of Agricultural and Food Chemistry, 1991 '
Distribution of Free and Glycosidically Bound Monoterpenes in the Skin and Mesocarp of Muscat of Alexandria Grapes during Development
'" * American Journal of Enology and Viticulture, 1994 '
The Effect of Ethanol, Catechin Concentration, and pH on Sourness and Bitterness of Wine
'' * American Journal of Enology and Viticulture, 1995 '
Application of Time-Intensity Procedures for the Evaluation of Taste and Mouthfeel
'' * American Journal of Enology and Viticulture, 2000 '
Formation of Hydrogen Sulfide and Glutathione During Fermentation of White Grape Musts
'' * Journal of Agricultural and Food Chemistry, 2002 '

'' * American Journal of Clinical Nutrition, 2005 ''" ttp://www.ajcn.org/cgi/content/abstract/81/1/330S Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences''

References

External links

Aroma Wheel
Official Site
Ann Noble Papers
a
Special Collections Dept.
University Library, University of California, Davis {{DEFAULTSORT:Noble, Ann C. Year of birth missing (living people) Place of birth missing (living people) Living people Oenologists University of California, Davis faculty University of Massachusetts Amherst College of Natural Sciences alumni American women chemists 20th-century American chemists 20th-century American women scientists 21st-century American chemists 21st-century American women scientists