Cacho J - Search Results

1

Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.

Culleré L, Escudero A, Cacho J, Ferreira V. Culleré L, et al. Among authors: cacho j. J Agric Food Chem. 2004 Mar 24;52(6):1653-60. doi: 10.1021/jf0350820. J Agric Food Chem. 2004. PMID: 15030226

2

Chemical characterization of the aroma of Grenache rosé wines: aroma extract dilution analysis, quantitative determination, and sensory reconstitution studies.

Ferreira V, Ortín N, Escudero A, López R, Cacho J. Ferreira V, et al. Among authors: cacho j. J Agric Food Chem. 2002 Jul 3;50(14):4048-54. doi: 10.1021/jf0115645. J Agric Food Chem. 2002. PMID: 12083881

3

Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection.

López R, Aznar M, Cacho J, Ferreira V. López R, et al. Among authors: cacho j. J Chromatogr A. 2002 Aug 9;966(1-2):167-77. doi: 10.1016/s0021-9673(02)00696-9. J Chromatogr A. 2002. PMID: 12214691

4

Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression models.

Aznar M, López R, Cacho J, Ferreira V. Aznar M, et al. Among authors: cacho j. J Agric Food Chem. 2003 Apr 23;51(9):2700-7. doi: 10.1021/jf026115z. J Agric Food Chem. 2003. PMID: 12696960

5

Impact odorants of different young white wines from the Canary Islands.

López R, Ortín N, Pérez-Trujillo JP, Cacho J, Ferreira V. López R, et al. Among authors: cacho j. J Agric Food Chem. 2003 May 21;51(11):3419-25. doi: 10.1021/jf026045w. J Agric Food Chem. 2003. PMID: 12744677

6

Quantitative gas chromatography-olfactometry. Analytical characteristics of a panel of judges using a simple quantitative scale as gas chromatography detector.

Ferreira V, Pet'ka J, Aznar M, Cacho J. Ferreira V, et al. Among authors: cacho j. J Chromatogr A. 2003 Jun 20;1002(1-2):169-78. doi: 10.1016/s0021-9673(03)00738-6. J Chromatogr A. 2003. PMID: 12885088

7

Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography-ion-trap mass spectrometry.

Ferreira V, Jarauta I, López R, Cacho J. Ferreira V, et al. Among authors: cacho j. J Chromatogr A. 2003 Aug 22;1010(1):95-103. doi: 10.1016/s0021-9673(03)00963-4. J Chromatogr A. 2003. PMID: 14503819

8

Fast fractionation of complex organic extracts by normal-phase chromatography on a solid-phase extraction polymeric sorbent. Optimization of a method to fractionate wine flavor extracts.

Culleré L, Aznar M, Cacho J, Ferreira V. Culleré L, et al. Among authors: cacho j. J Chromatogr A. 2003 Oct 31;1017(1-2):17-26. doi: 10.1016/s0021-9673(03)01332-3. J Chromatogr A. 2003. PMID: 14584687

9

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.

Ferreira V, Culleré L, López R, Cacho J. Ferreira V, et al. Among authors: cacho j. J Chromatogr A. 2004 Mar 5;1028(2):339-45. doi: 10.1016/j.chroma.2003.11.104. J Chromatogr A. 2004. PMID: 14989488

10

Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: an analytical study.

Jarauta I, Cacho J, Ferreira V. Jarauta I, et al. Among authors: cacho j. J Agric Food Chem. 2005 May 18;53(10):4166-77. doi: 10.1021/jf0481960. J Agric Food Chem. 2005. PMID: 15884855

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