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Coronavirus COVID-19

The V&E Program is following CDC, state, and university recommendations to practice social distancing in order to slow the spread of the novel COVID-19 virus. We have temporarily modified our operations to include teleworking options for our faculty, staff and graduate students, but remain available to serve you during regular business hours though email, phone and videoconference. Visit WSU’s source of updates and information about COVID-19 at

Carolyn Ross

Research Interest

Dr. Ross’s research combines sensory analysis with analytical chemistry techniques to identify and describe changes in flavour and odour profiles. In grapes and wine, her research group focuses on evaluation of aroma and flavor compounds and precursors, and the changes in these compounds due to viticultural and enological practices. Other research projects have included the study of effectiveness of different palate cleansers, the effect of serving temperature on sensory perception in red and white wine and the examination of off-odours.

Current Research Activities

  • Impact of fining on the sensory and chemical properties of white wine
  • Impact of Multicolored Asian Ladybeetle on the Quality of Concord Grape Juice
  • Learning about applications of novel analytical chemistry techniques to sensory evaluation
  • Assessment of astringency in Washington State wines using sensory and chemical methods

Food Science Faculty Page:

Professor of Enology / Sensory Science
122 Food Science & Human Nutrition Bldg
PO Box 646376
Pullman, WA 99164-6376
Phone 509-335-2438
FAX 509-335-4815