Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins

The aim of this work was to evaluate sensory changes in grape skins during ripening and to obtain a correlation with their phenolic composition. Flavan-3-ols (monomers and dimers), prodelphinidins, hydroxybenzoic acids, hydroxycinnamic acids, anthocyanins and flavonols were determined by HPLC-DAD-MS...

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Autores: Ferrer Gallego, Raúl, Hernández Hierro, José Miguel, Rivas Gonzalo, Julián Carlos, Escribano Bailón, María Teresa
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2011
País:España
Institución:Universidad de Sevilla (US)
Repositorio:idUS. Depósito de Investigación de la Universidad de Sevilla
OAI Identifier:oai:idus.us.es:11441/86915
Acceso en línea:https://hdl.handle.net/11441/86915
https://doi.org/10.1080/19476337.2011.601430
Access Level:acceso abierto
Palabra clave:Grapes
Multivariate analysis
Phenolic compounds
Sensory analysis
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spelling Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skinsFerrer Gallego, RaúlHernández Hierro, José MiguelRivas Gonzalo, Julián CarlosEscribano Bailón, María TeresaGrapesMultivariate analysisPhenolic compoundsSensory analysisThe aim of this work was to evaluate sensory changes in grape skins during ripening and to obtain a correlation with their phenolic composition. Flavan-3-ols (monomers and dimers), prodelphinidins, hydroxybenzoic acids, hydroxycinnamic acids, anthocyanins and flavonols were determined by HPLC-DAD-MS. In addition, skin dilaceration, tannic intensity, astringency, acidity, aroma intensity (AI) and type of aroma were evaluated. Multivariate analysis showed the evolution of these samples during ripening and the relationship among sensory scores and phenolic composition of grapes skins. Skin dilaceration, type of aroma and to a lesser extent AI tend to increase during ripening. The contents in the phenolic compounds in grape skins present a similar pattern to the aforementioned sensory parameters. Nevertheless, tannic intensity, astringency, dryness and acidity present an opposite pattern which indicates a decrease of these sensory scores during ripening.Ministerio de Ciencia e Innovación AGL2008-05569-C02-01Consolider-Ingenio 2010 Programme CSD2007-00063Taylor & FrancisNutrición y Bromatología, Toxicología y Medicina Legal2011info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://hdl.handle.net/11441/86915https://doi.org/10.1080/19476337.2011.601430reponame:idUS. Depósito de Investigación de la Universidad de Sevillainstname:Universidad de Sevilla (US)InglésCYTA - Journal of Food, 9 (4), 290-294.AGL2008-05569-C02-01CSD2007-00063http://dx.doi.org/10.1080/19476337.2011.601430info:eu-repo/semantics/openAccessoai:idus.us.es:11441/869152026-06-17T12:51:07Z
dc.title.none.fl_str_mv Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins
title Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins
spellingShingle Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins
Ferrer Gallego, Raúl
Grapes
Multivariate analysis
Phenolic compounds
Sensory analysis
title_short Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins
title_full Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins
title_fullStr Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins
title_full_unstemmed Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins
title_sort Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins
dc.creator.none.fl_str_mv Ferrer Gallego, Raúl
Hernández Hierro, José Miguel
Rivas Gonzalo, Julián Carlos
Escribano Bailón, María Teresa
author Ferrer Gallego, Raúl
author_facet Ferrer Gallego, Raúl
Hernández Hierro, José Miguel
Rivas Gonzalo, Julián Carlos
Escribano Bailón, María Teresa
author_role author
author2 Hernández Hierro, José Miguel
Rivas Gonzalo, Julián Carlos
Escribano Bailón, María Teresa
author2_role author
author
author
dc.contributor.none.fl_str_mv Nutrición y Bromatología, Toxicología y Medicina Legal
dc.subject.none.fl_str_mv Grapes
Multivariate analysis
Phenolic compounds
Sensory analysis
topic Grapes
Multivariate analysis
Phenolic compounds
Sensory analysis
description The aim of this work was to evaluate sensory changes in grape skins during ripening and to obtain a correlation with their phenolic composition. Flavan-3-ols (monomers and dimers), prodelphinidins, hydroxybenzoic acids, hydroxycinnamic acids, anthocyanins and flavonols were determined by HPLC-DAD-MS. In addition, skin dilaceration, tannic intensity, astringency, acidity, aroma intensity (AI) and type of aroma were evaluated. Multivariate analysis showed the evolution of these samples during ripening and the relationship among sensory scores and phenolic composition of grapes skins. Skin dilaceration, type of aroma and to a lesser extent AI tend to increase during ripening. The contents in the phenolic compounds in grape skins present a similar pattern to the aforementioned sensory parameters. Nevertheless, tannic intensity, astringency, dryness and acidity present an opposite pattern which indicates a decrease of these sensory scores during ripening.
publishDate 2011
dc.date.none.fl_str_mv 2011
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/11441/86915
https://doi.org/10.1080/19476337.2011.601430
url https://hdl.handle.net/11441/86915
https://doi.org/10.1080/19476337.2011.601430
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv CYTA - Journal of Food, 9 (4), 290-294.
AGL2008-05569-C02-01
CSD2007-00063
http://dx.doi.org/10.1080/19476337.2011.601430
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:idUS. Depósito de Investigación de la Universidad de Sevilla
instname:Universidad de Sevilla (US)
instname_str Universidad de Sevilla (US)
reponame_str idUS. Depósito de Investigación de la Universidad de Sevilla
collection idUS. Depósito de Investigación de la Universidad de Sevilla
repository.name.fl_str_mv
repository.mail.fl_str_mv
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