Journal
JOURNAL OF FOOD SCIENCE
Volume 76, Issue 3, Pages C490-C497Publisher
WILEY-BLACKWELL
DOI: 10.1111/j.1750-3841.2011.02095.x
Keywords
anthocyanins; berry color OIV; CIELAB; grape; HPLC
Categories
Funding
- Chinese Academy of Sciences [KSCX2-YW-Z-0944]
- Ministry of Science and Technology [2008BAD92B04]
- CAS/SAFEA Intl. Partnership Program for Creative Research Teams
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Berry skin color OIV index, anthocyanin composition, and content of 78 grape cultivars were surveyed using a CIELAB system and high-performance liquid chromatography (HPLC)-mass spectrometry (MS) coupled with photodiode array detection. There were high correlations between L*, b*, and color, while a* was not a representative parameter. L* and b* values declined as berry skin color OIV became darker, and a* increased as berry skin color OIV became darker in pink and red grape cultivars only. The composition and content of anthocyanins varied widely among the cultivars. Total anthocyanins and types of anthocyanins were significantly correlated with color OIV parameters. Through multiple linear regression analysis, cyanidin derivatives had a positive effect on values of L* and b*. Delphinidin derivatives had positive effects on the value of a*. The CIELAB system gave good results for differentiation of grape berry skin color OIV.
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