Dr Aurélie Roland is Lecturer in Enology and Aroma Biochemistry at Montpellier SupAgro.Aurélie Roland graduated from the National School of Chemistry of Montpellier (France) in 2007. She obtained her PhD degree in Food Sciences in 2010, focussing on the influence of oxidation mechanisms occurring during must elaboration on the aroma quality of Sauvignon Blanc and Melon B. wines. She worked for six years as R&D project manager in a private company and from 2018, was appointed as lecturer in enology and aroma compound biochemistry at Montpellier SupAgro.
Vinifera teaching: she participates in the Enology module: Courses on “Volatile aroma compounds” and Wine analysis: Practical courses of physical and chemical analysis of wines.
Research interest: Wine aromas. Generally, her research focus is (i) on analytical developments based on stable isotope dilution assay for aroma compounds quantification in wine and (ii) on organic synthesis to build innovative labelled molecules. Her main expertise is focused on varietal thiol biogenesis in wine from the characterisation of precursors in grapes to the understanding of release mechanisms during the alcoholic fermentation.