The Laboratory for Aroma Analysis and Enology (LAAE) is a dynamic and innovative laboratory capable of exactly replicating true aromas found in wine. The commitment of LAAE to the wine world, its experience in sensory analysis, and education have made the production of this collection of genuine wine aromas possible.
This unique collection has been exclusively made with the natural aromatic molecules contained in wine. The collection has been designed to take the user back through the rich sensations felt during the wine tasting. Its making was inspired by the desire to help the user enjoy and understand the intricate mysterious details of wine tasting.
Our scientific experience has demonstrated how everyone has the capacity to enjoy wine and its tasting. With an effective training everyone can enjoy tangible progress in the language, sensory memory and sensitivity in the detection of wine aromas as far as they desire.
Our team
Juan Cacho Palomar is Professor Emeritus of the Department of Analytical Chemistry at the Faculty of Science at the University of Zaragoza and also an enologist at the Regional Government of Aragon. He is the founder and former head of LAAE. His work in wine science started at the beginning of the 1980s studying the evolution of grape composition in Somontano. Later his research interests included color, aroma and flavor of wine with special interest in vinification processes and the recovery of autochthonous grape varieties.
Vicente Ferreira is a full professor at the Department of Analytical Chemistry at the University of Zaragoza.
He is currently the head of LAAE. Throughout his 20 year professional career he has been well-known for his entrepreneurial spirit and perseverance when researching products or new methods.
Ana Escudero is a full professor at the University of Zaragoza and owner and enologist of Bodegas y Viñedos Ilurce (Alfaro, La Rioja). Belonging to a traditional wine producing family, she has been in contact with wine since her childhood. In her scientific career she has specialized in wine aroma analysis with olfactometry and sensory analysis. Her main research line is the understanding of the sensory role of the molecules involved in wine aroma.
Chelo Ferreira is a full professor at the University of Zaragoza. She is a mathematician and has a degree in psychology. She belongs to the Department of Applied Mathematics and is part of the team collaborating in the search for mathematical models for the sensory characterization of wine based on quantitative measurements obtained in the laboratory. Her most ambitious objective is the modelling of aromatic perception.
An associate professor at the University of Zaragoza, Ricardo López has been working in wine aroma research during the last 20 years. His main research interests are focused on the development of new analytical methods for Aroma Chemistry and on the study of new enological additives and vinification routes.
Mónica Bueno obtained her PhD in Chemistry in 2016 and is a Ramón y Cajal researcher. Her research focuses on the application of sensobolomics strategies to the study of wine aroma longevity and the identification and prevention of aroma deviations associated with climate change.
Arancha de la Fuente Blanco holds her phD in Chemistry, specialised such as flavorist. Her main research line being to understand flavor formation by building food and non-food model systems.
Ignacio Ontañón obtained his PhD degree in Analytical Chemistry in 2015 at the University of Zaragoza with his thesis about analysis of volatile compounds and odours released from home appliances. Nowadays, his work is focused on the development of analytical methods for volatile compounds and on the study of reduction problem in wine.
Jorge Cebollada is the laboratory technician of the group. He is in charge of carrying out the routine analysis and giving support to the experimental work of the group. He has 10 years of experience in the field of flavor analysis.
Susana Ainsa Zazurca completed a double degree in Marine Sciences and Biotechnology and a master’s degree in Applied Chromatographic Techniques. She is currently working on her PhD Thesis related to wine reduction problems, developing novel strategies to evaluate the size and chemical nature of the H2S and MeSH precursor pool.
María Buñuel Escudero holds a degree in Chemistry and a Master’s in Quality, Safety and Food Technology. She is currently conducting her PhD at the LAAE (University of Zaragoza), where she investigates how climate change leads to aromatic deviations in wines through the combined study of aroma chemistry and sensory analysis.
Belén González Martínez holds a degree in Chemistry and a master’s degree in Food Quality, Safety and Technology. She is currently pursuing her doctoral research, which focuses on the chemical and sensory characterization of the aromatic potential of winemaking grapes in the context of climate change and evolving consumption patterns.
