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.

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…

H-NMR metabolic profiling of wines from three cultivars, three soil types and two contrasting vintages

Differences in wine flavour proceed primarily from grape quality. Environmental factors determined by the climate, soil and training systems modify many grape and wine quality traits. Metabolic profiling based on proton nuclear magnetic resonance (1H-NMR) spectra has been proved to be useful to study multifactorial effects of the vine environment on intricate grape quality traits. The capacity of this method to discriminate the environmental effects on wine has to be demonstrated.

Development of FTIR partial least squares models for polyphenol quantification in red wine during fermentation

Polyphenolic compounds are considered to have a major impact on the quality of red wines. Sensory impact, such as astringency and bitterness, stems directly from tannin composition. Thenceforth, quick analytical measurement of phenolic compounds appears to be a real challenge for winemaking monitoring and process control. Many methods were developed to analyzed polyphenols in wine, but they are time-consuming and require chemistry skills and equipment, not suitable for a rapid routine analysis. A reliable and rapid method to obtain this kind of measurement is Fourier Transform Infrared (FTIR) spectroscopy.

Preliminary studies on polyphenol assessment by Fourier transform-near infrared spectroscopy (FT-NIR) in grape berries

NIR spectroscopy has widely been tested in viticulture as powerful alternative to traditional analytical methods in the field of quality evaluation. NIR instruments have been used for assessing must and wine quality features in several works, but little information regarding their application on whole berries for polyphenol determination is available.

How to reduce SO2 additions in wine with the aid of non-conventional yeasts

Among the factors that influence the sensory quality, style, safety, sustainability, and sense of place of a wine, the contributions of microbial biodiversity are widely becoming more recognized. Throughout winemaking, multiple biochemical reactions are performed by a myriad of different microorganisms interacting in many ways.

Analytical characterization of Oloroso Sherry in Sherry Cask seasoning and its influence in the ageing of brandy de jerez

Oloroso Sherry is a typical fortified wine from Jerez de la Frontera (south of Spain). It is one of the most used in the seasoning of oak barrels, called Sherry Cask, destined in this area for ageing brandies or condiments as wine vinegars. Brandy de Jerez is an European Geographical Indication for grape-derived spirits. Its special organoleptic characteristics are due to its traditional dynamic ageing in Sherry Casks. American oak is the most common wood employed in Jerez area, where Brandy de Jerez is exclusively manufactured. During ageing period of Sherry and brandies, the wood is not only a container, it is involved in several physicochemical process with the Sherry or the distillate. Oak wood is the responsible of the presence of many compounds in the products, affecting their aroma and chemical composition and having a high influence in their final quality. Moreover, the seasoned wood with Sherry wine could transfer the compounds from wine into the brandy, improving its aroma and flavor.