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Submitted by yacasd on Thu, 04/04/2013 - 4:11pm
Food Science and Technology
B.A. 2004 - University of New Hampshire, Dunham, Music - Vocal Performance
B.S. 2004 - University of New Hampshire, Dunham, Biochemistry
M.S. 2006 - Cornell University, Food Science
Ph.D. 2012 - Lincoln University, New Zealand, Oenology
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.
Tomasino, E., Harrison, R., Sedcole, R. and Frost, A. Regional Differentiation of New Zealand Pinot noir Wine by Wine Professionals using Canonical Variate Analysis, 2013, American Journal of Enology & Viticulture, 64, 357-363.
Tomasino, E., Harrison. R., Sedcole, R., Frost, A. and Sherlock, R. Characterising regional New Zealand Pinot Noir, 2012, Australian and New Zealand Grapegrower and Winemaker, 581, 64-68
Tomasino, E., Harrison, R., Sedcole, R. and Frost, A., Sensory Analysis of Within-Region Variation for Pinot noir from New Zealand, 2010, American Journal of Enology and Viticulture, 61 (3), 435A
Conterno, L, Lasik, G., Tomasino, E., Schneider, K., Hesford, F., and Henick-kling, T., Influence of Sugar and Nitrogen Sources on Growth and Phenolic Off-Flavor Production by Brettanomyces bruxellensis Isolated from Wine, 2007, American Journal of Enology and Viticulture, 58 (3), 411A
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