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

被引：14
作者：
Ferrer-Gallego, R. [1 ]
Hernandez-Hierro, J. M. [1 ]
Rivas-Gonzalo, J. C. [1 ]
Escribano-Bailon, M. T. [1 ]
机构：
[1] Univ Salamanca, Fac Farm, Grp Invest Polifenoles, Unidad Nutr & Bromatol, E-37007 Salamanca, Spain
来源：
CYTA-JOURNAL OF FOOD | 2011年 / 9卷 / 04期
关键词：
grapes; phenolic compounds; sensory analysis; multivariate analysis; MOUTH-FEEL PROPERTIES; ASTRINGENCY; TASTE;
D O I：
10.1080/19476337.2011.601430
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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.
引用
收藏
页码：290 / 294
页数：5
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