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…

Grape seed flavanols extraction and mechanical-acoustic properties as influenced by maceration time and ethanol content

AIM: Grape flavanols are involved in wine quality markers such as in-mouth sensations and colour stability.

Read More

Study of the oenological potential of varieties resistant to cryptogamic diseases and drought to anticipate varietal selection in Occitanie

In the context of climate change and the growing need to reduce the use of phytosanitary products, the exploration of disease-resistant grape varieties and/or adapted to drought conditions is becoming crucial for the wine industry in certain regions of France, such as Occitanie. Currently, exploring the oenological potential of varieties by analyzing their biochemical composition before and after winemaking comes rather late in the varietal selection process.

Read More

An excessive leaf-fruit ratio reduces the yeast assimilable nitrogen in the must

Yeast assimilable nitrogen (YAN) in the grape must is a key variable for wine quality as a source of aroma precursors. In a situation of YAN deficiency, a foliar urea application upon the vine at veraison enhances YAN concentration and facilitates must fermentation. In 2013, Agroscope investigated the impact of leaf-fruit ratio on the nitrogen (N) assimilation and partitioning in grapevine Vitis vinifera cv. Chasselas following foliar-urea application with the aim of improving its efficiency on the YAN concentration.

Read More

The role of molecular ecophysiology in terroir expression

Terroir is a complex concept which associates soil, climate, grape variety and cultural practices that include the training system and oenological techniques. It is a type of social construction with man at its centre. The typicality of a wine is also a social construction which is the result of an agreement among specialists vis à vis a given quality of the wine whose references are the wine’s origins (e.g. terroir) and taste.

Read More

Energy partitioning and functionality of photosystem II in water-stressed grapevines during heatwaves revealed by continuous measurements of chlorophyll fluorescence

The increased intensity and frequency of heatwaves, coupled with prolonged periods of drought, are a significant threat to viticulture worldwide. During these conditions the more exposed leaves can show visible symptoms of heat damage. We monitored the functionality of photosystem II (PSII) in the field to better understand the impact of heatwaves on canopy performance. A factorial experiment was established in summer 2023 using Shiraz grapevines in the Barossa valley of South Australia, involving water-stressed and well-watered vines.

Read More