Dr. Elizabeth Tomasino is a Professor at the Department of Food Science and Technology, Oregon State University, USA. She holds a Ph.D. in Oenology gained from Lincoln University, New Zealand, in 2012 and a M.S. in Food Science from Cornell University in 2006. Her research interests lie in wine sensory analysis and flavor chemistry. The 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, the use of sensory analysis for wine education and understanding of consumer preferences, and the influence of non-volatile components on wine aroma.
