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J Agric Food Chem

Title:		Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact Vitis vinifera L. Tempranillo Blanco Berries by Hyperspectral Imaging
Author(s):		Marin-San Roman S; Fernandez-Novales J; Cebrian-Tarancon C; Sanchez-Gomez R; Diago MP; Garde-Cerdan T;
Address:		"Grupo VIENAP, Instituto de Ciencias de la Vid y del Vino (CSIC, Universidad de La Rioja, Gobierno de La Rioja), Ctra. de Burgos, Km. 6, 26007 Logrono, Spain. Grupo TELEVITIS, Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Ctra. de Burgos, Km. 6, 26007 Logrono, Spain. Catedra de Quimica Agricola, E.T.S.I. Agronomos y Montes, Departamento de Ciencia y Tecnologia Agroforestal y Genetica, Universidad de Castilla-La Mancha, Avda. de Espana, s/n, 02071 Albacete, Spain"
Journal Title:		J Agric Food Chem
Year:		2023
Volume:		20230126
Issue:		5
Page Number:		2616 - 2627
DOI:		10.1021/acs.jafc.2c07425
ISSN/ISBN:		1520-5118 (Electronic) 0021-8561 (Print) 0021-8561 (Linking)
Abstract:		"The measurement of aromatic maturity during grape ripening provides very important information for determining the harvest date, particularly in white cultivars. However, there are currently no tools that allow this measurement to be carried out in a noninvasive and rapid way. For this reason, in the present work, we have studied the use of hyperspectral imaging (HSI)) to estimate the aromatic composition of Vitis vinifera L. Tempranillo Blanco berries during ripening. A total of 236 spectra in the VIS+short wave near-infrared (VIS+SW-NIR) range (400-1000 nm) of intact berries were acquired contactless under laboratory conditions. As gold standard values, a total of 20 volatile compounds were quantified by gas chromatography-mass spectrometry (GC-MS), and the concentration of total soluble solids (TSS) was measured by refractometry. Calibration, cross-validation, and prediction models were built using partial least squares (PLS). Values of R(CV)(2) >/= 0.70 were obtained for alpha-terpineol, p-cymene, beta-damascenone, beta-ionone, benzaldehyde, benzyl alcohol, hexanal, citral, linalool, 2-phenylethanol, octanoic acid, nonanoic acid, 2-hexenal, 2-hexen-1-ol, (Z)-3-hexen-1-ol, total C(13) norisoprenoids, total C6 compounds, total positive compounds (i.e., the sum of all families except C6 compounds), total benzenoids, and total soluble solids (TSS). Therefore, it can be affirmed that HSI in the VIS + SW-NIR range could be a good tool to estimate the aromatic composition of Tempranillo Blanco grape berries in a contactless, fast, and nondestructive way"
Keywords:		Humans *Vitis/chemistry Odorants/analysis Fruit/chemistry Hyperspectral Imaging Benzyl Alcohol/analysis *Volatile Organic Compounds/analysis *Wine/analysis Tf-spme Vis+sw-nir noninvasive partial least squares total soluble solids volatile compounds;
Notes:		"MedlineMarin-San Roman, Sandra Fernandez-Novales, Juan Cebrian-Tarancon, Cristina Sanchez-Gomez, Rosario Diago, Maria Paz Garde-Cerdan, Teresa eng 2023/01/27 J Agric Food Chem. 2023 Feb 8; 71(5):2616-2627. doi: 10.1021/acs.jafc.2c07425. Epub 2023 Jan 26"