dc.creator | Nogales Bueno, Julio | es |
dc.creator | Hernández Hierro, José Miguel | es |
dc.creator | Rodríguez Pulido, Francisco José | es |
dc.creator | Heredia Mira, Francisco José | es |
dc.date.accessioned | 2022-12-14T14:34:44Z | |
dc.date.available | 2022-12-14T14:34:44Z | |
dc.date.issued | 2014 | |
dc.identifier.citation | Nogales Bueno, J., Hernández Hierro, J.M., Rodríguez Pulido, F.J. y Heredia Mira, F.J. (2014). Determination of Technological Maturity of Grapes and Total Phenolic Compounds of Grape Skins in Red and White Cultivars During Ripening by Near Infrared Hyperspectral Image: A Preliminary Approach. Food Chemistry, 152, 586-591. https://doi.org/10.1016/j.foodchem.2013.12.030. | |
dc.identifier.issn | 0308-8146 | es |
dc.identifier.issn | 1873-7072 | es |
dc.identifier.uri | https://hdl.handle.net/11441/140453 | |
dc.description.abstract | 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. | es |
dc.description.sponsorship | Ministerio de Ciencia e Innovación BES-2012-060192, BES-2009-025429, JCI-2011-09201, AGL2011-30254-C02 | es |
dc.description.sponsorship | Junta de Andalucía P10-AGR6331 | es |
dc.format | application/pdf | es |
dc.format.extent | 16 p. | es |
dc.language.iso | eng | es |
dc.publisher | Elsevier | es |
dc.relation.ispartof | Food Chemistry, 152, 586-591. | |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Chemometrics | es |
dc.subject | Grapes | es |
dc.subject | Near infrared hyperspectral imaging | es |
dc.subject | Phenolic maturity | es |
dc.subject | Technological maturity | es |
dc.title | Determination of Technological Maturity of Grapes and Total Phenolic Compounds of Grape Skins in Red and White Cultivars During Ripening by Near Infrared Hyperspectral Image: A Preliminary Approach | es |
dc.type | info:eu-repo/semantics/article | es |
dcterms.identifier | https://ror.org/03yxnpp24 | |
dc.type.version | info:eu-repo/semantics/acceptedVersion | es |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es |
dc.contributor.affiliation | Universidad de Sevilla. Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal | es |
dc.relation.projectID | BES-2012-060192 | es |
dc.relation.projectID | BES-2009-025429 | es |
dc.relation.projectID | JCI-2011-09201 | es |
dc.relation.projectID | AGL2011-30254-C02 | es |
dc.relation.projectID | P10-AGR6331 | es |
dc.relation.publisherversion | https://doi.org/10.1016/j.foodchem.2013.12.030 | es |
dc.identifier.doi | 10.1016/j.foodchem.2013.12.030 | es |
dc.journaltitle | Food Chemistry | es |
dc.publication.volumen | 152 | es |
dc.publication.initialPage | 586 | es |
dc.publication.endPage | 591 | es |
dc.contributor.funder | Ministerio de Ciencia e Innovación (MICIN). España | es |
dc.contributor.funder | Junta de Andalucía | es |