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Chemistry

D-Index
71
Citations
16683
World Ranking
5608
National Ranking
155

Overview

Juan Cacho is affiliated with the University of Zaragoza in Spain. Their academic profile reflects a career rooted in this institution, contributing to the research environment within the university.

While specific details regarding their recent papers, co-authors, and publication venues are not listed, their academic record is documented in association with the University of Zaragoza. This suggests involvement in research activities aligned with the priorities and strengths of this institution.

No data is available regarding the main fields or subfields of study, as well as the principal topics of their research work. Similarly, no book publications or awards have been recorded for this individual in the source data provided.

Due to the lack of detailed publication and research topic data, it is not possible to specify research themes or collaborations commonly associated with Juan Cacho. However, their ongoing affiliation signals active participation in academic and scientific endeavors.

Best Publications

  • Quantitative determination of the odorants of young red wines from different grape varieties

    Vicente Ferreira;Ricardo López;Juan F Cacho

  • Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines.

    Ana Escudero;Eva Campo;Laura Fariña;Juan Cacho

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

    Ricardo López;Margarita Aznar;Juan Cacho;Vicente Ferreira

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

    Laura Culleré;Ana Escudero;Juan Cacho;Vicente Ferreira

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

    Vicente Ferreira;Natalia Ortín;Ana Escudero;Ricardo López

  • Characterization of the Aroma of a Wine from Maccabeo. Key Role Played by Compounds with Low Odor Activity Values

    A Escudero;B Gogorza;M A Melús;N Ortín

  • Volatile components of Zalema white wines

    M. José Gómez-Míguez;Juan F. Cacho;Vicente Ferreira;Isabel M. Vicario

  • Fast analysis of important wine volatile compounds development and validation of a new method based on gas chromatographic-flame ionisation detection analysis of dichloromethane microextracts.

    Catalina Ortega;Ricardo López;Juan Cacho;Vicente Ferreira

  • Identification and Quantification of Impact Odorants of Aged Red Wines from Rioja. GC−Olfactometry, Quantitative GC-MS, and Odor Evaluation of HPLC Fractions

    Margarita Aznar;Ricardo Lopez;Juan F. Cacho;Vicente Ferreira

  • Relationship between Varietal Amino Acid Profile of Grapes and Wine Aromatic Composition. Experiments with Model Solutions and Chemometric Study

    Purificacion Hernandez-Orte;Juan F. Cacho;Vicente Ferreira

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

    Margarita Aznar;Ricardo López;Juan Cacho;Vicente Ferreira

  • Sensory and chemical changes of young white wines stored under oxygen. An assessment of the role played by aldehydes and some other important odorants

    A Escudero;E Asensio;J Cacho;V Ferreira

  • An assessment of the role played by some oxidation-related aldehydes in wine aroma

    Laura Cullere;Juan Cacho;Vicente Ferreira

  • Identification of impact odorants of young red wines made with Merlot, Cabernet Sauvignon and Grenache grape varieties: a comparative study

    Ricardo López;Vicente Ferreira;Purificación Hernández;Juan F Cacho

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

    Eva Campo;Vicente Ferreira;and Ana Escudero;Juan Cacho

  • Release and Formation of Varietal Aroma Compounds during Alcoholic Fermentation from Nonfloral Grape Odorless Flavor Precursors Fractions

    Natalia Loscos;Purificacion Hernandez-Orte;Juan Cacho;Vicente Ferreira

  • Investigation on the role played by fermentation esters in the aroma of young Spanish wines by multivariate analysis

    Vicente Ferreira;Purificación Fernández;Cristina Peña;Ana Escudero

  • Clues about the role of methional as character impact odorant of some oxidized wines.

    Ana Escudero;Purificacion Hernandez-Orte;Juan Cacho;Vicente Ferreira

  • Analysis for wine C5-C8 aldehydes through the determination of their O-(2,3,4,5,6-pentafluorobenzyl)oximes formed directly in the solid phase extraction cartridge

    Laura Culleré;Juan Cacho;Vicente Ferreira

  • Quantitative gas chromatography–olfactometry and chemical quantitative study of the aroma of four Madeira wines

    Eva Campo;Vicente Ferreira;Ana Escudero;José C. Marqués

Frequent Co-Authors

Vicente Ferreira
Vicente Ferreira University of Zaragoza
Cristina Nerín
Cristina Nerín University of Zaragoza
M.M. Campo
M.M. Campo University of Zaragoza
José M. Martínez-Zapater
José M. Martínez-Zapater Spanish National Research Council
Carmen Torres
Carmen Torres University of La Rioja
Myriam Zarazaga
Myriam Zarazaga University of La Rioja
Yolanda Sáenz
Yolanda Sáenz University of La Rioja
Francisco J. Heredia
Francisco J. Heredia University of Seville
José S. Câmara
José S. Câmara Universidade da Madeira

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