Laboratory of aroma analysis and enology (LAAE)

This laboratory focuses its activity, with a great specialization, on the study of the molecules responsible for the odor, aroma and flavor of any product or atmosphere. Its main specialty is the interpretation and modeling of these perceptions from the knowledge of the molecules primarily responsible for them. It also studies the chemical or biochemical processes in which these molecules are produced or degraded, which is mainly applied to wine, but can also be applied to any field.

This laboratory is distinguished by its ability to:

• Employ sensory analysis techniques specially adapted to the measurement of sensory perceptions or concepts of interest.
• Perform sensory-directed molecular screening directed through the senses, combined with chemical identification and structural elucidation techniques.
• Quantitative chemical analysis of volatile and non-volatile molecules.
• Modeling chemical and sensory data.
• The study of chemical (hydrolysis, oxidation, reduction, catalysis...) or biochemical (enzymatic catalysis, metabolism) processes in which aroma molecules are produced or degraded.

And the basic lines of research that are carried out are:

• Making wines resistant to oxidation and reduction and with fewer additives. To this end, the (chemical) processes in which oxidation and reduction aromas are formed have been identified and we are managing to nullify and minimize them.
• Predicting the quality and longevity of the wine from the study of the grape. To this end, the most valuable components of the grape (antioxidants, colorants, aromas and flavors) are extracted and checked by means of different chemical and sensory tests to see how they will evolve over time.
• Modeling the sensory perception of wine based on knowledge of its composition. Work is carried out on basic psychophysical concepts (integration of aromatic notes, sensory interaction...), on the so-called kinaesthetic perceptions (astringency, irritation, freshness), and on various modeling techniques (linear, non-linear...).

The research activity is supported by the following equipment:

Equipment for sample preparation:

• Glove chamber under inert gas (model P-Box T2, Jacomex)
• Laboratory lyophilizer, model Lyoquest Plus-85ºC Plus/Eco (Telstar)
• Gilson automatic solid-phase extraction system (GX-274 liquid handler)
• Volatiles isolation system for solid samples Markes

Chemical analysis: chromatography

• Varian dual gas chromatograph with 2 ovens, 2 sniffing points and mass spectrometry detector (GC-O-GC-O-MS)
• Gas chromatographs with FID detector and olfaction port (GC-O): Trace GC Thermo Quest; Fisons GC 8000 series
• Gas chromatograph with Varian 3800 pulse flame photometric detector (GC-pFPD)
• Gas Chromatograph with Agilent 7890B Sulfur Chemiluminescence Detector (GC-SCD)
• Gas Chromatograph with Flame Ionization Detector and Electron Capture Detector Varian 3800 (GC-FID/ECD)
• Gas chromatograph mass spectrometer with quadrupole Shimadzu QP2010 (GC-MS-Quadruopolo)
• Gas chromatograph mass ion trap Varian CP 3800 (GC-MS-Ion Trap)
• Multidimensional Gas Chromatograph with Quadrupole Mass Spectrometer (GC-MS-Quadrupole Shimadzu QP2010 Plus)
• Multidimensional gas chromatograph with quadrupole mass spectrometer and thermal desorption and dynamic headspace extraction system (7890 Agilent Technologies)
• Gas Chromatograph with Varian 3800 Flame Ionization Detector (GC-FID)
• 2 HPLC high performance liquid chromatography equipment with UV detector (HPLC 1220 Infinity LC Agilent Technologies) and 1 Waters 2695 HPLC equipment with UV and fluorescence detector.

Other standard equipment

• Oxygen measurement systems by fluorescence sensors (Nomasense)
• Other electrodes and probes for oxygen measurements
• Potentiostat for voltammetric measurements