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