Cacho J - Search Results

1

Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry data.

Campo E, Ferreira V, Escudero A, Cacho J. Campo E, et al. Among authors: cacho j. J Agric Food Chem. 2005 Jul 13;53(14):5682-90. doi: 10.1021/jf047870a. J Agric Food Chem. 2005. PMID: 15998133

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

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

8

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

9

Intensity and persistence profiles of flavor compounds in synthetic solutions. Simple model for explaining the intensity and persistence of their aftersmell.

Ferreira V, Pet'ka J, Cacho J. Ferreira V, et al. Among authors: cacho j. J Agric Food Chem. 2006 Jan 25;54(2):489-96. doi: 10.1021/jf051802m. J Agric Food Chem. 2006. PMID: 16417310

10

Sensory and chemical characterization of the aroma of a white wine made with Devín grapes.

Pectka J, Ferreira V, González-Viñas MA, Cacho J. Pectka J, et al. Among authors: cacho j. J Agric Food Chem. 2006 Feb 8;54(3):909-15. doi: 10.1021/jf0518397. J Agric Food Chem. 2006. PMID: 16448202

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