C.V.        Links         Publications

I hold a Ph. D. in Chemistry (Universidad de Zaragoza) since 1999, and I have developed my research in the fields of Flavor Chemistry and Chromatography since 1993 as student, associate researcher and nowadays as associate professor in the Analytical Chemistry Department of Universidad de Zaragoza.

	Throughout these 10 years, my research tasks have been focus on Chromatography and its applications to Flavour Chemistry. This work has been accomplished in the Laboratorio de Análisis del Aroma y Enología research group. With this group I am co-author of near 20 original papers in international scientific magazines. You can access my complete C.V. in english in pdf format here.

The research areas of our group are mainly focus on wine flavour, from which we obtained the most of our funds, although we have worked also with products like beer, tea, spirits and essential oils, among many other.

Some interesting links related with Flavor Chemistry:

Flavornet Database from Terry Acree (Cornell University).

Leffingwell & Associates: good assortment of links.

Chemical Separations: excellent resource for chromatography lectures.

Chromatography group of Professor Luigi Mondello: State of the art technology in Multidimensional Chromatography.

Wine Flavour Research: interesting resources for wine flavour research, by Jan Petka.

Publications

(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.

(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.