Journal article published in Food Chemistry, volume 212, pp. 576–584.

Authors: Fabrizio Torchio, Simone Giacosa, Mar Vilanova, Susana Río Segade, Vincenzo Gerbi, Manuela Giordano and Luca Rolle.

Abstract

The changes in the volatile composition of Moscato bianco grapes were evaluated during ripening. Grape berries were sampled for five weeks (16–20 °Brix) and sorted for each date in ten density classes (1.05–1.12 g/cm3). The highest total concentration of free terpenes was found at 19.3 °Brix; however, total concentration of the bound fraction increased significantly throughout ripening. Response surface methodology was used to assess the simultaneous effect of sampling time and berry density on the volatile composition, which was satisfactorily fitted to regression models for some key terpene compounds. Total free and bound terpenes were more affected by grape density than by sampling date. The same behaviour was observed for free and bound linalool and bound nerol, whereas the stronger effect of sampling date was exhibited for bound t-rose oxide, c-rose oxide and geraniol. The results showed that the sampling strategy impacted strongly on the aroma quality of berries.

Key words terpenes; ripening; berry density; winegrapes; response surface methodology

BibTeX entry: click to show

@article{
	2318_1567488,
	url = {https://hdl.handle.net/2318/1567488},
	author = {Torchio, Fabrizio and Giacosa, Simone and Vilanova, Mar and Río Segade, Susana and Gerbi, Vincenzo and Giordano, Manuela and Rolle, Luca},
	title = {Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening},
	year = {2016},
	journal = {Food Chemistry},
	volume = {212},
	abstract = {The changes in the volatile composition of Moscato bianco grapes were evaluated during ripening. Grape berries were sampled for five weeks (16–20 °Brix) and sorted for each date in ten density classes (1.05–1.12 g/cm3). The highest total concentration of free terpenes was found at 19.3 °Brix; however, total concentration of the bound fraction increased significantly throughout ripening. Response surface methodology was used to assess the simultaneous effect of sampling time and berry density on the volatile composition, which was satisfactorily fitted to regression models for some key terpene compounds. Total free and bound terpenes were more affected by grape density than by sampling date. The same behaviour was observed for free and bound linalool and bound nerol, whereas the stronger effect of sampling date was exhibited for bound t-rose oxide, c-rose oxide and geraniol. The results showed that the sampling strategy impacted strongly on the aroma quality of berries.},
	keywords = {terpenes; ripening; berry density; winegrapes; response surface methodology},
	doi = {10.1016/j.foodchem.2016.05.191},	
	pages = {576--584}
}

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