Dr. Ann C. Noble is professor emerita in the Department of Viticulture & Enology. Her major contributions to the field are in the area of wine sensory analysis, most notably the wine sensory wheel, better known as the Aroma Wheel. Noble received her Ph.D. in Food Science under Wassef Nawar at the University of Massachusetts - Amherst.
- 2000 — Award of Merit, American Wine Society
- 2001 — Decanter Magazine, Outstanding women in California wine industry
- 1976, Biotechnology and Bioengineering: Aroma of sherry wines
- 1980, Journal of Agricultural and Food Chemistry: Bitterness and astringency of phenolic fractions in wine
- 1980, Journal of Agricultural and Food Chemistry: Wine head space analysis. Reproducibility and application to varietal classification
- 1990, American Journal of Enology and Viticulture: The Effects of Leaf and Cluster Shading on the Composition of Cabernet Sauvignon Grapes and on Fruit and Wine Sensory Properties
- 1991, Journal of Agricultural and Food Chemistry: Distribution of Free and Glycosidically Bound Monoterpenes in the Skin and Mesocarp of Muscat of Alexandria Grapes during Development
- 1994, American Journal of Enology and Viticulture: The Effect of Ethanol, Catechin Concentration, and pH on Sourness and Bitterness of Wine
- 1995, American Journal of Enology and Viticulture: Application of Time-Intensity Procedures for the Evaluation of Taste and Mouthfeel
- 2000, American Journal of Enology and Viticulture: Formation of Hydrogen Sulfide and Glutathione During Fermentation of White Grape Musts
- 2002, Journal of Agricultural and Food Chemistry: Characterization of Odor-Active Compounds in Californian Chardonnay Wines Using GC-Olfactometry and GC-Mass Spectrometry
- 2005, American Journal of Clinical Nutrition: Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences
- Wikipedia Entry, mostly about the Aroma Wheel.