The Chemical Characterization of the Aroma of Dessert and Sparkling White Wines (Pedro Ximénez, Fino, Sauternes, and Cava) by Gas Chromatography-Olfactometry and Chemical Quantitative AnalysisCAMPO, Eva; CACHO, Juan; FERREIRA, Vicente et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 7, pp 2477-2484, issn 0021-8561, 8 p.Article

Optimization of a procedure for the selective isolation of some powerful aroma thiols Development and validation of a quantitative method for their determination in wineFERREIRA, Vicente; ORTIN, Natalia; CACHO, Juan F et al.Journal of chromatography. 2007, Vol 1143, Num 1-2, pp 190-198, issn 0021-9673, 9 p.Article

Critical aspects of the determination of pentafluorobenzyl derivatives of aldehydes by gas chromatography with electron-capture or mass spectrometric detection Validation of an optimized strategy for the determination of oxygen-related odor-active aldehydes in wineFERREIRA, Vicente; CULLERE, Laura; LOSCOS, Natalia et al.Journal of chromatography. 2006, Vol 1122, Num 1-2, pp 255-265, issn 0021-9673, 11 p.Article

Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processesFERREIRA, Vicente; JARAUTA, Idoia; CACHO, Juan et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 8, pp 3047-3054, issn 0021-8561, 8 p.Article

Fast analysis of important wine volatile compounds : Development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextractsORTEGA, Catalina; LOPEZ, Ricardo; CACHO, Juan et al.Journal of chromatography. 2001, Vol 923, Num 1-2, pp 205-214, issn 0021-9673Article

Volatile composition and sensory properties of North West Spain white winesVILANOVA, Mar; ESCUDERO, Ana; GRANA, Maria et al.Food research international. 2013, Vol 54, Num 1, pp 562-568, issn 0963-9969, 7 p.Article

Characterisation of aroma active compounds of Spanish saffron by gas chromatography―olfactometry: Quantitative evaluation of the most relevant aromatic compoundsCULLERE, Laura; SAN-JUAN, Felipe; CACHO, Juan et al.Food chemistry. 2011, Vol 127, Num 4, pp 1866-1871, issn 0308-8146, 6 p.Article

Solid phase extraction, multidimensional gas chromatography mass spectrometry determination of four novel aroma powerful ethyl esters Assessment of their occurrence and importance in wine and other alcoholic beveragesCAMPO, Eva; CACHO, Juan; FERREIRA, Vicente et al.Journal of chromatography. 2007, Vol 1140, Num 1-2, pp 180-188, issn 0021-9673, 9 p.Article

Automated analysis of 2-methyl-3-furanthiol and 3-mercaptohexyl acetate at ng L^-1 level by headspace solid-phase microextracion with on-fibre derivatisation and gas chromatography-negative chemical ionization mass spectrometric determinationMATEO-VIVARACHO, Laura; FERREIRA, Vicente; CACHO, Juan et al.Journal of chromatography. 2006, Vol 1121, Num 1, pp 1-9, issn 0021-9673, 9 p.Article

Prediction of aged red wine aroma properties from aroma chemical composition. Partial least squares regression modelsAZNAR, Margarita; LOPEZ, Ricardo; CACHO, Juan et al.Journal of agricultural and food chemistry (Print). 2003, Vol 51, Num 9, pp 2700-2707, issn 0021-8561, 8 p.Article

Analysis, occurrence and potential sensory significance of aliphatic aldehydes in white winesCULLERE, Laura; FERREIRA, Vicente; CACHO, Juan et al.Food chemistry. 2011, Vol 127, Num 3, pp 1397-1403, issn 0308-8146, 7 p.Article

Quantitative determination of wine polyfunctional mercaptans at nanogram per liter level by gas chromatography-negative ion mass spectrometric analysis of their pentafluorobenzyl derivativesMATEO-VIVARACHO, Laura; CACHO, Juan; FERREIRA, Vicente et al.Journal of chromatography. 2007, Vol 1146, Num 2, pp 242-250, issn 0021-9673, 9 p.Article

Intensity and persistence profiles of flavor compounds in synthetic solutions. simple model for explaining the intensity and persistence of their aftersmellFERREIRA, Vicente; PET'KA, Jan; CACHO, Juan et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 2, pp 489-496, issn 0021-8561, 8 p.Article

Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood : An analytical studyJARAUTA, Idoia; CACHO, Juan; FERREIRA, Vicente et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 10, pp 4166-4177, issn 0021-8561, 12 p.Article

Quantitative determination of sotolon, maltol and free furaneol in wine by solid-phase extraction and gas chromatography-ion-trap mass spectrometryFERREIRA, Vicente; JARAUTA, Idoia; LOPEZ, Ricardo et al.Journal of chromatography. 2003, Vol 1010, Num 1, pp 95-103, issn 0021-9673, 9 p.Article

Volatile profile of Madeira wines submitted to traditional accelerated ageingPEREIRA, Vanda; CACHO, Juan; MARQUES, Jose C et al.Food chemistry. 2014, Vol 162, pp 122-134, issn 0308-8146, 13 p.Article

Selectivity and efficiency of different reversed-phase and mixed-mode sorbents to preconcentrate and isolate aroma moleculesCULLERE, Laura; BUENO, Mónica; CACHO, Juan et al.Journal of chromatography. 2010, Vol 1217, Num 10, pp 1557-1566, issn 0021-9673, 10 p.Article

Improved solid-phase extraction procedure for the isolation and in-sorbent pentafluorobenzyl alkylation of polyfunctional mercaptans Optimized procedure and analytical applicationsMATEO-VIVARACHO, Laura; CACHO, Juan; FERREIRA, Vicente et al.Journal of chromatography. 2008, Vol 1185, Num 1, pp 9-18, issn 0021-9673, 10 p.Article

An assessment of the role played by some oxidation-related aldehydes in wine aromaCULLERE, Laura; CACHO, Juan; FERREIRA, Vicente et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 3, pp 876-881, issn 0021-8561, 6 p.Article

Posterior evaluation of odour intensity in gas chromatography-olfactometry: comparison of methods for calculation of panel intensity and their consequencesPET'KA, Jan; FERREIRA, Vicente; CACHO, Juan et al.Flavour and fragrance journal. 2005, Vol 20, Num 3, pp 278-287, issn 0882-5734, 10 p.Article

Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography-olfactometry dataCAMPO, Eva; FERREIRA, Vicente; ESCUDERO, Ana et al.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 14, pp 5682-5690, issn 0021-8561, 9 p.Article

Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detectionLOPEZ, Ricardo; AZNAR, Margarita; CACHO, Juan et al.Journal of chromatography. 2002, Vol 966, Num 1-2, pp 167-177, issn 0021-9673Article

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 wineORTEGA, Lina; LOPEZ, Ricardo; CACHO, Juan et al.Journal of chromatography. 2001, Vol 931, Num 1-2, pp 31-39, issn 0021-9673Article

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 extractsCULLERE, Laura; AZNAR, Margarita; CACHO, Juan et al.Journal of chromatography. 2003, Vol 1017, Num 1-2, pp 17-26, issn 0021-9673, 10 p.Article

Relationship between varietal amino acid profile of grapes and wine aromatic composition. Experiments with model solutions and chemometric studyHERNANDEZ-ORTE, Purificacion; CACHO, Juan F; FERREIRA, Vicente et al.Journal of agricultural and food chemistry (Print). 2002, Vol 50, Num 10, pp 2891-2899, issn 0021-8561Article