近红外光谱法预测完整丹魄葡萄果实成熟过程中的香气势

IF 3.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2025-06-16 DOI:10.1007/s00217-025-04789-9

Sandra Marín-San Román, María Paz Diago, Juan Fernández-Novales, Rosario Sánchez-Gómez, M. Rosario Salinas, Teresa Garde-Cerdán

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引用次数: 0

摘要

葡萄果实的香气成熟度是影响葡萄酒最终品质的重要因素之一。因此，重要的是要有能够在成熟过程中以快速、周期性和非侵入性的方式表征这种成分的工具。本文研究了用近红外光谱（NIRS）预测丹魄葡萄果实不同成熟期挥发性成分的方法。测定了240份丹魄样品的近红外光谱、挥发性化合物和总可溶性固形物（TSS）。结合光谱和化学数据，利用修正偏最小二乘（MPLS）回归建立了校正模型。所有化合物的R2CV值均≥0.3，可以区分挥发物的高低。由此可以肯定，近红外光谱是一种可靠的、无损的丹魄葡萄果实挥发性成分监测工具，为成熟过程中现场质量评价提供了可能。

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NIR spectroscopy for predicting the aroma potential of intact tempranillo grape berries during ripening

The aroma maturity of grape berries is one of the most relevant factors in the final quality of wine. For this reason, it is important to have tools that enable the characterization of such composition during ripening, in a fast, periodic and non-invasive way. In this work, the use of NIRS to predict the volatile composition of Tempranillo grape berries at different ripening stages has been studied. NIR spectra, volatile compounds, and total soluble solid (TSS) of 240 Tempranillo samples were acquired and measured. With the spectral and chemical data calibration models were built using modified partial least squares (MPLS) regression. Values of R²_CV ≥ 0.3 were obtained for all compounds, which allows differentiating between high and low volatile content. Based on this result, it can be affirmed that NIRS is a reliable and non-destructive tool for monitoring volatile composition in Tempranillo grape berries, offering the potential for on-field quality assessment during ripening.

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.