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 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.
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.
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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Quantitative determination of the odorants of young red wines from different grape varieties
Vicente Ferreira;Ricardo López;Juan F Cacho.
Journal of the Science of Food and Agriculture (2000)
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.
Journal of Agricultural and Food Chemistry (2007)
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.
Journal of Chromatography A (2002)
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.
Journal of Agricultural and Food Chemistry (2004)
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.
Journal of Agricultural and Food Chemistry (2002)
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.
Journal of Chromatography A (2001)
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.
Journal of Agricultural and Food Chemistry (2001)
Volatile components of Zalema white wines
M. José Gómez-Míguez;Juan F. Cacho;Vicente Ferreira;Isabel M. Vicario.
Food Chemistry (2007)
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.
Journal of Agricultural and Food Chemistry (2002)
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.
Journal of the Science of Food and Agriculture (1999)
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