What is he best known for?
The fields of study he is best known for:
- Organic chemistry
- Chromatography
- Food science
Juan Cacho mainly focuses on Wine, Aroma, Food science, Chromatography and Flavor.
The Wine study combines topics in areas such as Organoleptic, Sensory analysis, Furaneol and Odor.
His Aroma research includes elements of Acetaldehyde and Phenylacetaldehyde, Organic chemistry.
Juan Cacho has researched Food science in several fields, including Acetic acid, Yeast and Biochemistry.
The Chromatography study combines topics in areas such as Vanillin, Volatile organic compound and Fusel alcohol.
His study in Gas chromatography is interdisciplinary in nature, drawing from both Solid phase extraction and Extraction.
His most cited work include:
- Quantitative determination of the odorants of young red wines from different grape varieties (703 citations)
- Analytical characterization of the aroma of five premium red wines. Insights into the role of odor families and the concept of fruitiness of wines. (380 citations)
- Determination of minor and trace volatile compounds in wine by solid-phase extraction and gas chromatography with mass spectrometric detection. (351 citations)
What are the main themes of his work throughout his whole career to date?
His main research concerns Chromatography, Wine, Aroma, Food science and Gas chromatography.
In his study, which falls under the umbrella issue of Chromatography, Nuclear chemistry and Hydride is strongly linked to Analytical chemistry.
As a part of the same scientific family, Juan Cacho mostly works in the field of Wine, focusing on High-performance liquid chromatography and, on occasion, Fractionation.
His Aroma research incorporates elements of Organic chemistry and Sensory analysis.
His work carried out in the field of Food science brings together such families of science as Amino acid, Biochemistry and Yeast.
His Gas chromatography research includes elements of Environmental chemistry, Volatile organic compound and Mass spectrometry.
He most often published in these fields:
- Chromatography (53.17%)
- Wine (43.90%)
- Aroma (34.63%)
What were the highlights of his more recent work (between 2009-2017)?
- Food science (32.68%)
- Aroma (34.63%)
- Wine (43.90%)
In recent papers he was focusing on the following fields of study:
The scientist’s investigation covers issues in Food science, Aroma, Wine, Chromatography and Gas chromatography.
His Food science research integrates issues from Chemical composition and Odor.
In the field of Aroma, his study on Aroma of wine overlaps with subjects such as Composition.
His studies deal with areas such as Biochemistry, Terpene, Phenylacetic acid, High-performance liquid chromatography and Gas chromatography–mass spectrometry as well as Wine.
Juan Cacho combines subjects such as Organic chemistry and Analytical chemistry with his study of Chromatography.
His Gas chromatography research is multidisciplinary, relying on both Ethyl hexanoate and Extraction methods.
Between 2009 and 2017, his most popular works were:
- HPLC-DAD methodology for the quantification of organic acids, furans and polyphenols by direct injection of wine samples. (93 citations)
- Quality and Aromatic Sensory Descriptors (Mainly Fresh and Dry Fruit Character) of Spanish Red Wines can be Predicted from their Aroma-Active Chemical Composition (89 citations)
- Evolution of 5-hydroxymethylfurfural (HMF) and furfural (F) in fortified wines submitted to overheating conditions (71 citations)
In his most recent research, the most cited papers focused on:
- Organic chemistry
- Enzyme
- Biochemistry
His primary scientific interests are in Aroma, Food science, Wine, Chromatography and Organic chemistry.
Juan Cacho has included themes like Vanillin, Gas chromatography, Fermentation and Flavour in his Aroma study.
His biological study spans a wide range of topics, including Phenylacetaldehyde, Gas chromatography–mass spectrometry and Odor.
Much of his study explores Wine relationship to Flavor.
A large part of his Chromatography studies is devoted to High-performance liquid chromatography.
His study looks at the relationship between Organic chemistry and fields such as Elution, as well as how they intersect with chemical problems.
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