terclim by ICS banner
IVES 9 IVES Conference Series 9 NIR based sensometric approach for consumer preference evaluation

NIR based sensometric approach for consumer preference evaluation

Abstract

Climate change has had a global impact on grape production, and as a result, developing table grape varieties that can withstand climate-related threats has become a significant goal. However, it is equally important to ensure that these new grape varieties meet the preferences of consumers. To achieve this goal, a procedure has been developed that combines sensory analysis with spectroscopic data collected in the NIR region. Each sample was analyzed using both traditional analytical techniques and non-destructive NIR spectroscopy. The FT-NIR spectrophotometer used for this purpose is a TANGO (Bruker, Germany). The chemometric analyses were performed using the statistical software R version 4.1.2. The hedonic testing was performed using a 9-point hedonic scale which is the most widely used scale for measuring food acceptability. The NIR data sets were combined with the chemical, textural, and sensorial data to create multivariate models using interval partial least squares (iPLS) regressions or artificial neural networks (ANNs). The models produced in this way are applied to the spectra of samples that have undergone sensory analysis to predict their composition. This procedure enables non-destructive sensory analysis of new samples, as a single NIR spectrum is sufficient to quantify consumer appreciation and determine the chemical and physical characteristics of each berry. This information can then be used to identify the most suitable combinations for each target panel. Consumers could access this information via a QR code on the grape box, allowing them to select the perfect grape for their preferences.

Download the abstract

DOI:

Publication date: June 14, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Teodora Basile1*, Lucia Rosaria Forleo1, Rocco Perniola1, Flavia Angela Maria Maggiolini1, Margherita D’Amico1, Carlo Bergamini1, Maria Francesca Cardone1

1 Research Centre for Viticulture and Enology, Council for Agricultural Research and Economics (CREA-VE), via Casamassima 148, 70010 Turi (BA), Italy

Contact the author*

Keywords

Vitis vinifera, NIR machine learning; prediction model, sensory analysis

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Non-invasive grapevine inflorescence detection using YOLOv11 under field conditions

Accurate and early yield estimation in vineyards is essential for the effective management of resources and informed decision-making in viticulture.

Read More

Evaluation of the effect of regulated deficit irrigation on Vitis vinifera Cabernet-Sauvignon physiological traits and final fruit composition

Climate change establishes challenges, as well as opportunities for many sectors, and markedly the wine sector.

Read More

Water status response of Vitis vinifera L. cv Cabernet Sauvignon during the first years within the long-term VineyardFACE (Free Air Carbon dioxide Enrichment) study 

Understanding grapevine responses to increasing atmospheric CO2 (aCO2) concentrations is crucial for assessing the impact of climate change on viticulture. Previously, at the VineyardFACE (Free Air Carbon dioxide Enrichment) experiment in Geisenheim, leaf gas exchange measurements were made as Vitis vinifera cv. Cabernet Sauvignon established from planting (2014 to 2016) under aCO2 or elevated CO2 (eCO2, aCO2 + 20%) concentrations. Contrary to many preceding observations with grapevines and other perennial plant species the young vines showed an increased intrinsic water use efficiency (WUEi) that was mainly associated with an increase in net assimilation (A) rather than a decrease in stomatal conductance (gs) under eCO2.

Read More

Terroir and Typicity: proposed definitions for two essential concepts in the understanding of Geographical Indications and sustainable development

The content of this communication arises from the deliberations of a working group mandated within the framework of the INRA-INAO 2000-2003 research convention, which brought together INAO representatives and researchers who had worked on AOCs or PGIs, in disciplines from the sphere of the humanities (consumer science, marketing, rural development) and biotechnical sciences (agronomy, animal production science, technology, biochemistry).

Read More

UNRAVELING THE CHEMICAL MECHANISM OF MND FORMATION IN RED WINE DURING BOTTLE AGING : IDENTIFICATION OF A NEW GLUCOSYLATED HYDROXYKETONE PRO-PRECURSOR

During bottle aging, the development of wine aroma through low and gradual oxygen exposure is often positive in red wines, but can be unfavorable in many cases, resulting in a rapid loss of fresh, fruity flavors. Prematurely aged wines are marked by intense prune and fig aromatic nuances that dominate the desirable bouquet achieved through aging (Pons et al., 2013). This aromatic defect, in part, is caused by the presence of 3-methyl-2,4-nonanedione (MND). MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, which systematically exceeds the odor detection threshold (62 ng/L).

Read More