My research focuses on flavor chemistry, sensory perception, flavor and aroma chemistry of Pinot noir and other winegrapes, and investigating structural chirality of aroma compounds in wine.
My research interests lie in wine sensory analysis and flavor chemistry. A main research includes determining relationships between sensory and chemical data, particularly those aroma compounds important for wine quality and regional differentiation. Current research investigates the presence and concentration of chiral aroma compounds in wine using MDGC. Other interests include the determination of global/regional/sub-regional wine styles, use of sensory analysis for wine education and understanding of consumer preferences, and the influence of non volatile components to wine aroma.