Publicaciones
(1) Ferreira, V.; Ardanuy, M.; Lopez, R.; Cacho, J. F.
Relationship Between Flavor Dilution
Values and Odor Unit Values in Hydroalcoholic Solutions - Role of Volatility
and a Practical Rule for Its Estimation.
J. Agric. Food Chem. 1998, 46, 4341-4346.
(2) Ferreira, V.; Escudero, A.; Lopez, R.; Cacho, J.
Analytical characterization of
the flavor of oxygen-spoiled wines through the gas chromatography-ion-trap
mass spectrometry of ultratrace odorants: optimization of conditions.
J. Chromatogr. Sci. 1998, 36, 331-339.
(3) Ferreira, V.; Lopez, R.; Escudero, A.; Cacho, J. F.
Quantitative-Determination of
Trace and Ultratrace Flavor Active Compounds in Red Wines Through Gas-Chromatographic
Ion-Trap Mass-Spectrometric Analysis of Microextracts.
J. Chromatogr. A 1998, 806, 349-354.
(4) Ferreira, V.; Lopez, R.; Escudero, A.; Cacho, J. F.
The Aroma of Grenache Red Wine
- Hierarchy and Nature of Its Main Odorants.
J. Sci. Food Agric. 1998, 77, 259-267.
(5) Ferreira, V.; Pena, C.; Lopez, R.; Crespo, C.; Cacho, J.
Concentration of Small Volumes
of Nonpolar Solutions Containing Trace Volatile Compounds.
J. Chromatogr. A 1998, 824, 195-203.
(6) Ferreira, V.; Hernandez Orte, P.; Escudero, A.; Lopez, R.; Cacho,
J.
Semipreparative reversed-phase
liquid chromatographic fractionation of aroma extracts from wine and other
alcoholic beverages.
J. Chromatogr. A 1999, 864, 77-88.
(7) Lopez, R.; Ferreira, V.; Hernandez, P.; Cacho, J.
Identification of impact odorants
of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape
varieties: a comparative study.
J. Sci. Food Agric. 1999, 79, 1461-1467.
(8) Ferreira, V.; Lopez, R.; Cacho, J. F.
Quantitative determination of
the odorants of young red wines from different grape varieties.
J. Sci. Food Agric. 2000, 80, 1659-1667.
(9) Aznar, M.; Lopez, R.; Cacho, J. F.; Ferreira, V.
Identification and Quantification
of Impact Odorants of Aged Red Wines from Rioja - GC-Olfactometry, Quantitative
GC-MS, and Odor Evaluation of HPLC Fractions.
J. Agric. Food Chem. 2001, 49, 2924-2929.
(10) Ferreira, V.; Aznar, M.; Lopez, R.; Cacho, J.
Quantitative Gas Chromatography-Olfactometry
Carried Out at Different Dilutions of an Extract - Key Differences in
the Odor Profiles of 4 High-Quality Spanish Aged Red Wines.
J. Agric. Food Chem. 2001, 49, 4818-4824.
(11) Ortega, C.; Lopez, R.; Cacho, J.; Ferreira, V.
Fast Analysis of Important Wine
Volatile Compounds Development and Validation of a New Method Based on
Gas Chromatographic-Flame Ionization Detection Analysis of Dichloromethane
Microextracts.
J. Chromatogr. A 2001, 923, 205-214.
(12) Ortega, L.; Lopez, R.; Cacho, J.; Ferreira, V.
Use of Solid-Liquid Distribution
Coefficients to Determine Retention Properties of Porapak-Q Resins - Determination
of Optimal Conditions to Isolate Alkyl-Methoxypyrazines and Beta-Damascenone
from Wine.
J. Chromatogr. A 2001, 931, 31-39.
(13) Ferreira, V.; Lopez, R.; Aznar, M. Olfactometry
and aroma extract dilution analysis of wines. In Analysis of Taste
and Aroma; J. F. Jackson and H. F. Linskens, Eds.; Springer-Verlag Berlin:
Heidelberger Platz 3/D-14197 Berlin/Germany, 2002; pp 89-122.
(14) Ferreira, V.; Ortin, N.; Escudero, A.; Lopez, R.; Cacho, J.
Chemical characterization of
the aroma of Grenache rose wines: Aroma extract dilution analysis, quantitative
determination, and sensory reconstitution studies.
J. Agric. Food Chem. 2002, 50, 4048-4054.
(15) Lopez, R.; Aznar, M.; Cacho, J.; Ferreira, V.
Determination of minor and trace
volatile compounds in wine by solid-phase extraction and gas chromatography
with mass spectrometric detection.
J. Chromatogr. A 2002, 966, 167-177.
(16) Aznar, M.; Lopez, R.; Cacho, J.; Ferreira, V.
Prediction of aged red wine
aroma properties from aroma chemical composition. Partial least square
regression models.
J. Agric. Food Chem. 2003, 51, 2700-2707.
(17) Lopez, R.; Ortin, N.; Perez-Trujillo, J. P.; Cacho, J.; Ferreira,
V.
Impact Odorants of Different
Young White Wines from the Canary Islands.
J. Agric. Food Chem. 2003, 51, 3419-3425.
(18) Ferreira, V.; Jarauta, I.; Lopez, R.; Cacho, J.
Quantitative determination of
sotolon (4,5-dimethyl-3-hydroxy-2(5H)-furanone), maltol (3-hydroxy-2-methyl-4H-pyran-2-one)
and free furaneol (2,5-dimethyl-4-hydroxy-3(2H)-furanone) in wine by Solid-Phase
Extraction and subsequent Gas Chromatography Ion-Trap Mass Spectrometry.
J. Chromatogr. A 2003, 1010, 95-103.
(19) Ferreira, V.; Cullere, L.; Lopez, R.; Cacho, J.
Determination of important odor-active
aldehydes of wine through gas chromatography-mass spectrometry of their
O-(2,3,4,5,6-pentafluorobenzyl)oximes formed directly in the solid phase
extraction cartridge used for selective isolation.
J. Chromatogr. A 2003, 1028, 339-345.
(20) Lopez, R.; Ezpeleta, E.; Sánchez, I.; Cacho, J.; Ferreira,
V.
Analysis of the Aroma Intensities
of Volatile Compounds Released from Mild-Acid Hydrolysates of Odor-less
Precursors extracted from Tempranillo and Grenache Grapes Using Gas Chromatography-Olfactometry.
Food Chemistry 2004, In press.
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