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Título
Multivariate analysis of sensory data ofVitis viniferaL. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins Análisis multivariante de datos sensoriales deVitis viniferaL. cv. Graciano durante la maduración. Correlación con la composición fenólica del hollejo
Autor(es)
Materia
Grapes
Phenolic compounds
Sensory analysis
Multivariate analysis
Clasificación UNESCO
2417.17 Nutrición Vegetal
Fecha de publicación
2011
Resumen
[EN] 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.
URI
ISSN
1947-6337
DOI
10.1080/19476337.2011.601430
Versión del editor
Colecciones
- GIP. Artículos [86]