Dr Aurélie Roland is an esteemed figure in the field of wine aroma chemistry. Her career has been marked by groundbreaking research, innovative teaching methods, and a commitment to inspiring the next generation of scientists. Currently an Associate Professor at L’Institut Agro Montpellier, Dr Roland’s research focuses on understanding the chemical compounds that contribute to wine aroma, as well as exploring innovative ways to enhance wine quality.
Career Journey
A chemist by training, Dr Roland’s journey into academia began with a strong desire to work in a laboratory. After completing her technical studies, she seized the opportunity to pursue higher education at the National School of Chemistry in Montpellier. Following her studies, she earned her Ph.D., focusing on the development of analytical methods to quantify aromatic compounds in alcoholic beverages, particularly wine.
After completing her Ph.D., Dr Roland spent seven years working in the R&D department of a private company, where she led a team focused on developing analytical methods for alcoholic beverages. However, her passion for academic research led her back to L’Institut Agro Montpellier in 2018, where she secured a position as an Associate Professor in wine aroma chemistry. She worked alongside Dr. Véronique Cheynier, whose research has significantly advanced our understanding of polyphenol chemistry in food and beverages.
Research Focus
Dr Aurélie Roland’s research focuses on understanding the biogenesis of varietal thiols in wine. She has identified and quantified glutathionylated and cysteinylated precursors of thiols like 3-mercaptohexan-1-ol (3MH) and 4-methyl-4-mercaptopentan-2-one (4MMP) in grapes, musts, and wines. Her work includes the development and validation of high-throughput analysis methods for thiols in grapes, musts, and wines, using Stable Isotope Dilution Assay (SIDA) and nanoLC-MS/MS. Professor Roland has also synthesized deuterated precursors to demonstrate the biogenesis of aromatic thiols in wine. She has studied the impact of various oenological practices such as fermentation conditions, oxidation, and protection techniques on thiol precursors and their evolution during winemaking. Additionally, she has investigated the distribution of thiol precursors in different grape varieties, including Melon B. and Sauvignon Blanc, studying their distribution in grape skins and pulp. Her work has provided valuable insight into the biogenesis pathways of thiols and identified new precursors, broadening our understanding of the aromatic potential of wine.
One of Dr Roland’s recent projects involves studying mushroom off-flavour compounds in grapes by studying the compound in apples due to its presence in higher concentrations. By analyzing the chemical compounds present in both fruits, Dr Roland aims to identify similarities and differences that could provide valuable insights into wine aroma chemistry. This research has the potential to revolutionize our understanding of wine flavor development and improve the quality of wine production.
Laboratory Facilities and Research Teams
Dr Roland’s research is conducted within the framework of the Joint Research Unit for Sciences for Oenology (UMR SPO) at L’Institut Agro Montpellier. The laboratory boasts state-of-the-art facilities and equipment, including advanced analytical instruments such as the UPLC (Ultra-Performance Liquid Chromatography) machine. This high-performance liquid chromatography system, coupled with mass spectrometry, allows researchers to analyze and quantify a wide range of chemical compounds in wine.
The UMR SPO is home to three research teams:
- Adaptation, Diversity, Ecology of Levures (ADEL) This team investigates the genetic diversity of yeast strains and their interaction with the winemaking environment.
- Alcoholic fermentation: Yeasts, Aromas, Metabolism (FLAM) This team studies the vinification process, with a focus on optimizing fermentation parameters to produce high-quality wine.
- Biomolecules of Interest in Oenology (BIO) This team focuses on the analysis of biomolecules in wine, including polyphenols, polysaccharides, and aroma compounds.
In addition to these research teams, the UMR SPO houses several specialized platforms, including the Polyphenol Analysis Platform and the Volatile Compound Analysis Platform. These platforms provide researchers with access to cutting-edge equipment and expertise for conducting their experiments.
Message to Students
As a passionate educator, Dr Roland is deeply committed to mentoring the next generation of scientists. Her message to students is one of encouragement and perseverance. She emphasizes the importance of staying open to new opportunities and believing in oneself.
Dr Roland quotes ‘I believe it’s crucial to give our best and have faith in our work. Personally, teaching holds great significance for me as I feel a profound responsibility towards my students. In my opinion, this is paramount. As for research, it feels like engaging in a play where we imagine and form hypotheses. It’s a highly captivating process.’
For students interested in pursuing research with Dr Roland, she advises them to seek out grant opportunities and to approach her directly with their ideas and interests.
Dr Aurélie Roland’s work represents the cutting edge of wine aroma chemistry research. Her dedication to advancing scientific knowledge and mentoring the next generation of scientists makes her an invaluable asset to the academic community at L’Institut Agro Montpellier.
To learn more about Dr Aurélie Roland’s research, visit her profile on ResearchGate. For information about the research facilities at L’Institut Agro Montpellier, visit the UMR SPO website.
