期刊
FOOD CHEMISTRY
卷 152, 期 -, 页码 586-591出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.12.030
关键词
Technological maturity; Phenolic maturity; Grapes; Near infrared hyperspectral imaging; Chemometrics
资金
- MICINN [BES-2012-060192, BES-2009-025429]
- [P10-AGR6331]
Hyperspectral images of intact grapes during ripening were recorded using a near infrared hyperspectral imaging system (900-1700 nm). Spectral data have been correlated with grape skin total phenolic concentration, sugar concentration, titratable acidity and pH by modified partial least squares regression (MPLS) using a number of spectral pre-treatments and different sets of calibration. The obtained results (RSQ and SEP, respectively) for the global model of red and white grape samples were: 0.89 and 1.23 mg g-1 of grape skin for total phenolic concentration, 0.99 and 1.37 'Brix for sugar concentration, 0.98 and 3.88 g L-1 for titratable acidity and for pH 0.94 and 0.12. Moreover, separate calibration models for red and white grape samples were also developed. The obtained results present a good potential for a fast and reasonably inexpensive screening of these parameters in intact grapes and therefore, for a fast control of technological and phenolic maturity. (C) 2013 Elsevier Ltd. All rights reserved.
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