Juan Cacho
Overview
Explore the profile of Juan Cacho including associated specialties, affiliations and a list of published articles.
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Articles
53
Citations
590
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Recent Articles
1.
Rodriguez-Bencomo J, Mendez-Siverio J, Perez-Trujillo J, Cacho J
Food Chem
. 2015 Jun;
110(1):214-25.
PMID: 26050186
Listán blanco is the major grape variety of the Canary Islands. Aroma precursors in musts and free volatiles in wines and their variations due to the skin contact process (10°C...
2.
Geffroy O, Lopez R, Serrano E, Dufourcq T, Gracia-Moreno E, Cacho J, et al.
Food Chem
. 2015 May;
187:243-53.
PMID: 25977023
Experiments were carried out on Grenache, Carignan and Fer grapes in order to characterize the changes in nitrogen content of the musts, conventional enological parameters and aroma compounds of the...
3.
Cullere L, Ferreira V, Cacho J
Food Chem
. 2014 Sep;
127(3):1397-403.
PMID: 25214144
An analytical method was developed for C8-C11 aliphatic aldehydes in wine consisting of solid phase extraction (SPE) followed by multidimensional gas chromatography/mass spectrometry (MDGC/MS). The method achieves low detection limits...
4.
Rodriguez-Bencomo J, Cabrera-Valido H, Perez-Trujillo J, Cacho J
Food Chem
. 2014 Sep;
127(3):1153-62.
PMID: 25214108
Listán blanco and Gual are two white grape varieties grown in Spain (Canary Islands) and Gual is also grown in Portugal (Madeira Island). Wine quality could be improved by exploiting...
5.
Bueno M, Campo M, Cacho J, Ferreira V, Escudero A
Meat Sci
. 2014 Aug;
98(4):622-8.
PMID: 25089786
The objective of the work is to understand the role of the different aroma compounds in the perception of the local "lamb flavour" concept. For this, a set of 70...
6.
Egea M, Pereira-Netto A, Cacho J, Ferreira V, Lopez R
Food Chem
. 2014 Jul;
164:272-7.
PMID: 24996334
The aroma of strawberry and lemon guava fruits (Psidium cattleianum Sabine) was studied by sensory analysis, gas chromatography-olfactometry (GC-O) and quantitative analysis. Volatiles released from the pulps were collected in...
7.
Pereira V, Cacho J, Marques J
Food Chem
. 2014 May;
162:122-34.
PMID: 24874367
The evolution of monovarietal fortified Madeira wines forced-aged by traditional thermal processing (estufagem) were studied in terms of volatiles. SPE extracts were analysed by GC-MS before and after heating at...
8.
Hernandez-Orte P, Concejero B, Astrain J, Lacau B, Cacho J, Ferreira V
J Sci Food Agric
. 2014 May;
95(4):688-701.
PMID: 24852393
Background: The effects of two different operations in the vineyard (basal leaf plucking and head trimming) on the synthesis of aromatic precursors in the grape and their impact on wine...
9.
Pereira V, Albuquerque F, Cacho J, Marques J
Molecules
. 2013 Mar;
18(3):2997-3017.
PMID: 23462532
Polyphenols, antioxidant potential and color of three types of fortified Madeira wines were evaluated during the accelerated ageing, named as estufagem. The traditional estufagem process was set to 45 °C...
10.
San-Juan F, Cacho J, Ferreira V, Escudero A
Talanta
. 2012 Sep;
99:225-31.
PMID: 22967545
A highly uncommon odorant, 3-methyl-2-butene-1-thiol was detected by using Gas Chromatography-Olfactometry (GC-O) and unequivocally identified for the first time in wine. A purge and trap sampling technique which provides highly...