Ann C. Noble is a sensory chemist and retired professor from the University of California, Davis.
During her time at the UC Davis Department of Viticulture and Enology, Noble invented the "Aroma Wheel" which is credited with enhancing the public understanding of wine tasting and terminology.
[3] 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.
[2] Noble, in addition to her work on the wine aroma wheel, also did research on multivariate statistics of sensory data and its applications.
Bouquet refers to compounds that can affect the flavours, such as sugar, oak, and acid.