Modeling grape taste and mouthfeel from chemical composition

This research aims at predicting sensory properties generated by the phenolic fraction (PF) of grapes from chemical composition. Thirty-one grape extracts of different grape lots were obtained by maceration of grapes in hydroalcoholic solution; afterward they were submitted to solid phase extraction...

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Autores: Ferrero-del-Teso, S., Suárez, A., Ferreira, C., Perenzoni, D., Arapitsas, P., Mattivi, F., Ferreira, V., Fernández-Zurbano, P., Sáenz-Navajas, M. P.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2022
País:España
Institución:Universidad de Zaragoza
Repositorio:Zaguán. Repositorio Digital de la Universidad de Zaragoza
OAI Identifier:oai:zaguan.unizar.es:110820
Acceso en línea:http://zaguan.unizar.es/record/110820
Access Level:acceso abierto
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spelling Modeling grape taste and mouthfeel from chemical compositionFerrero-del-Teso, S.Suárez, A.Ferreira, C.Perenzoni, D.Arapitsas, P.Mattivi, F.Ferreira, V.Fernández-Zurbano, P.Sáenz-Navajas, M. P.This research aims at predicting sensory properties generated by the phenolic fraction (PF) of grapes from chemical composition. Thirty-one grape extracts of different grape lots were obtained by maceration of grapes in hydroalcoholic solution; afterward they were submitted to solid phase extraction. The recovered PFs were reconstituted in a wine model. Subsequently the wine models, containing the PFs, were sensory (taste, mouthfeel) and chemically characterized. Significant sensory differences among the 31 PFs were identified. Sensory variables were predicted from chemical parameters by PLS-regression. Tannin activity and concentration along with mean degree of polymerization were found to be good predictors of dryness, while the concentration of large polymeric pigments seems to be involved in the “sticky” percept and flavonols in the “bitter” taste. Four fully validated PLS-models predicting sensory properties from chemical variables were obtained. Two out of the three sensory dimensions could be satisfactorily modeled. These results increase knowledge about grape properties and proposes the measurement of chemical variables to infer grape quality.2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://zaguan.unizar.es/record/110820reponame:Zaguán. Repositorio Digital de la Universidad de Zaragozainstname:Universidad de ZaragozaInglésinfo:eu-repo/grantAgreement/ES/MICINN/RYC2019-027995-Iinfo:eu-repo/grantAgreement/ES/DGA/T53info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-3-Rinfo:eu-repo/semantics/openAccessoai:zaguan.unizar.es:1108202026-05-29T13:59:51Z
dc.title.none.fl_str_mv Modeling grape taste and mouthfeel from chemical composition
title Modeling grape taste and mouthfeel from chemical composition
spellingShingle Modeling grape taste and mouthfeel from chemical composition
Ferrero-del-Teso, S.
title_short Modeling grape taste and mouthfeel from chemical composition
title_full Modeling grape taste and mouthfeel from chemical composition
title_fullStr Modeling grape taste and mouthfeel from chemical composition
title_full_unstemmed Modeling grape taste and mouthfeel from chemical composition
title_sort Modeling grape taste and mouthfeel from chemical composition
dc.creator.none.fl_str_mv Ferrero-del-Teso, S.
Suárez, A.
Ferreira, C.
Perenzoni, D.
Arapitsas, P.
Mattivi, F.
Ferreira, V.
Fernández-Zurbano, P.
Sáenz-Navajas, M. P.
author Ferrero-del-Teso, S.
author_facet Ferrero-del-Teso, S.
Suárez, A.
Ferreira, C.
Perenzoni, D.
Arapitsas, P.
Mattivi, F.
Ferreira, V.
Fernández-Zurbano, P.
Sáenz-Navajas, M. P.
author_role author
author2 Suárez, A.
Ferreira, C.
Perenzoni, D.
Arapitsas, P.
Mattivi, F.
Ferreira, V.
Fernández-Zurbano, P.
Sáenz-Navajas, M. P.
author2_role author
author
author
author
author
author
author
author
description This research aims at predicting sensory properties generated by the phenolic fraction (PF) of grapes from chemical composition. Thirty-one grape extracts of different grape lots were obtained by maceration of grapes in hydroalcoholic solution; afterward they were submitted to solid phase extraction. The recovered PFs were reconstituted in a wine model. Subsequently the wine models, containing the PFs, were sensory (taste, mouthfeel) and chemically characterized. Significant sensory differences among the 31 PFs were identified. Sensory variables were predicted from chemical parameters by PLS-regression. Tannin activity and concentration along with mean degree of polymerization were found to be good predictors of dryness, while the concentration of large polymeric pigments seems to be involved in the “sticky” percept and flavonols in the “bitter” taste. Four fully validated PLS-models predicting sensory properties from chemical variables were obtained. Two out of the three sensory dimensions could be satisfactorily modeled. These results increase knowledge about grape properties and proposes the measurement of chemical variables to infer grape quality.
publishDate 2022
dc.date.none.fl_str_mv 2022
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 http://zaguan.unizar.es/record/110820
url http://zaguan.unizar.es/record/110820
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/ES/MICINN/RYC2019-027995-I
info:eu-repo/grantAgreement/ES/DGA/T53
info:eu-repo/grantAgreement/ES/MINECO/AGL2017-87373-C3-3-R
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv
publisher.none.fl_str_mv
dc.source.none.fl_str_mv reponame:Zaguán. Repositorio Digital de la Universidad de Zaragoza
instname:Universidad de Zaragoza
instname_str Universidad de Zaragoza
reponame_str Zaguán. Repositorio Digital de la Universidad de Zaragoza
collection Zaguán. Repositorio Digital de la Universidad de Zaragoza
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