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Título
Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening
Autor(es)
Materia
Química analítica
Analytical chemistry
Astringency
Tannic intensity
Proanthocyanidins
Ripening
Grape seeds
Fecha de publicación
2010
Citación
Ferrer-Gallego, R., García-Marino, M., Hernández-Hierro, J. M., Rivas-Gonzalo, J. C., & Escribano-Bailón, M. T. (2010). Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening. Analytica chimica acta, 660(1-2), 22-28.
Resumen
[EN] The aim of this work has been to determine the correlations between sensory analysis, colour and content
of main flavanols present in seeds. For this, the flavanic composition of grape seeds with different degrees
of maturity was analysed by HPLC–DAD-MS and the obtained results were correlated with CIELab colour
parameters, perceived colour (C), hardness of the seed (HS), tannic intensity (TI) and astringency (A). Multiple
linear regression analysis (MLR) with the variables showing significant correlations (p < 0.05) was
also performed. Grape seeds undergo important decreases in the content of catechins and procyanidin
oligomers during ripening. Epicatechin-(4-8)-epicatechin-3-O-gallate (B2G) and (−)-epicatechin-3-Ogallate
(ECG) are the flavanolic compounds whose contents decrease most. The changes in the phenolic
composition accompany changes in TI, A and HS. The total content of flavanols in the seed is not the only
factor affecting these attributes, since samples containing higher contents in flavanols can exhibit less
astringency and tannic intensity than others with lower ones. The qualitative profile of the seeds is, therefore,
also responsible for the sensations elicited in the mouth. A and HS parameters are more affected by
the presence of galloylated dimeric procyanidins in the molecule than TI. CIELab colour parameters of
seeds have high correlation coefficients with many flavanolic compounds. ECG was the compound most
related to these parameters.
URI
ISSN
0003-2670
DOI
10.1016/j.aca.2009.09.039
Versión del editor
Colecciones
- GIP. Artículos [86]