Premium
Sensory and instrumental texture measurements for assessing grape seed parameters during fruit development
Author(s) -
Letaief Hend,
Maury Chantal,
Symoneaux Ronan,
Siret René
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6071
Subject(s) - texture (cosmology) , grape seed , sensory system , biology , horticulture , food science , artificial intelligence , computer science , neuroscience , image (mathematics)
Background The evolution of the sensory and instrumental properties of grape seeds was investigated during berry development, with a focus on the effects of the harvest season and growing location . Results The sensory and instrumental texture analyses gave a consistent description of the ripening process. Moreover, the effect of maturation on the seed sensory descriptors was clearly influenced by the harvest season, and astringency was the most appropriate sensory attribute for the assessment of grape seed ripening. Except for seed cracking, which was positively correlated with fracturability ( R = 0.69) and toughness ( R = 0.68) in 2006, the compression parameters were generally not correlated with the sensory textural attributes but were more likely correlated with other sensory attributes such as astringency and vegetal aroma. The compression indices showed a logarithmic behaviour pattern during grape development, and seed stiffness was shown to be the most valuable textural index for parcel discrimination and identification of the optimal grape harvesting date . Conclusion This research showed that both seed sensory attributes and instrumental texture properties are indicators of grape ripening. However, these properties could be affected by the harvest season and growing location. As no clear correlation was found between the seed sensory attributes and instrumental texture parameters, a revision of the sensory method available in the literature could be suggested. © 2013 Society of Chemical Industry