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...
| Autores: | ; ; ; |
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| Tipo de documento: | Artigo |
| Estado: | Published version |
| Data de publicação: | 2011 |
| País: | España |
| Recursos: | Universidad de Sevilla (US) |
| Repositório: | idUS. Depósito de Investigación de la Universidad de Sevilla |
| OAI Identifier: | oai:idus.us.es:11441/86915 |
| Acesso em linha: | https://hdl.handle.net/11441/86915 https://doi.org/10.1080/19476337.2011.601430 |
| Nível de acesso: | Acesso aberto |
| Palavra-chave: | Grapes Multivariate analysis Phenolic compounds Sensory analysis |
| Resumo: | 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. |
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