Monitorization of Varietal Aroma Composition Dynamics during Ripening in Intact Vitis vinifera L. Tempranillo Blanco Berries by Hyperspectral Imaging

• DOI: 10.1021/acs.jafc.2c07425
• Publication Date: 2023-01-26T13:59:07Z
• Authors: Sandra Marín-San ...; Juan Fernández-No...; Cristina Cebrián-...; Rosario Sánchez-G...; Maria Paz Diago; Teresa Garde-Cerdán
• Keywords: Volatile Organic Compounds; Total soluble solids; Wine; Hyperspectral Imaging; 04 agricultural and veterinary sciences; Noninvasive; Partial least squares; noninvasive; Fruit; partial least squares; TF-SPME; Odorants; Volatile compounds; total soluble solids; VIS+SW-NIR; Humans; Vitis; volatile compounds; 0405 other agricultural sciences; Benzyl Alcohol

The measurement of aromatic maturity during grape ripening provides very important information for determining the harvest date, particularly in white cultivars. However, there are currently no tools that allow this to be carried out a noninvasive and rapid way. For reason, present work, we have studied use hyperspectral imaging (HSI)) estimate composition Vitis vinifera L. Tempranillo Blanco berries ripening. A total 236 spectra VIS+short wave near-infrared (VIS+SW-NIR) range (400–1000 nm) intact were acquired contactless under laboratory conditions. As gold standard values, 20 volatile compounds quantified by gas chromatography–mass spectrometry (GC–MS), concentration soluble solids (TSS) was measured refractometry. Calibration, cross-validation, prediction models built using partial least squares (PLS). Values RCV2 ≥ 0.70 obtained α-terpineol, p-cymene, β-damascenone, β-ionone, benzaldehyde, benzyl alcohol, hexanal, citral, linalool, 2-phenylethanol, octanoic acid, nonanoic 2-hexenal, 2-hexen-1-ol, (Z)-3-hexen-1-ol, C13 norisoprenoids, C6 compounds, positive (i.e., sum all families except compounds), benzenoids, (TSS). Therefore, it can affirmed HSI VIS + SW-NIR could good tool contactless, fast, nondestructive