Chemotaxonomical Classification of Red Table Grapes based on Anthocyanin Profile and External Colour

Carreño, J.; Almela, L.; Martı́nez, A.; Fernández-López, José A.

doi:10.1006/fstl.1996.0174

Cited by 56 publications

(45 citation statements)

References 14 publications

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“…[27] Therefore, as a consequence, the ratio among anthocyanins can be used for chemotaxonomical classifications of colored grapes cultivars. [11] In this study, many differences were found among the varieties. The monoglucoside group made up the highest proportion of the anthocyanin form: the values ranged between 65.03 % for Black magic to 92.36 % for Perlon grapes.…”

Section: Resultsmentioning

confidence: 80%

“…In general, the most abundant anthocyanin compounds in grape skin were malvidin monoglucoside derivative forms (from 50.99 to 82.14 %), except for Cardinal where peonidin monoglucoside derivative forms were predominant (69.06 %), as already reported in the literature. [11,39] Grape CIELAB parameters and the calculated colorimetric indexes highlighted moderate differences among the cultivars (Table 4). Nevertheless, the CIRG2 index showed the best potential for evaluating the berry skin color of the five varieties, allowing to distinguish grapes that, based on the color O.I.V code 225 [40] , would be classified in the same group [ 11,29] Skin mechanical properties of the five colored table grapes are reported in Table 5.…”

Section: Resultsmentioning

confidence: 98%

“…[6] The organoleptic quality of the anthocyanin content is in accordance with literature data; [35] only Alphonse Lavallée showed a lower TAI with respect to other studies, that, on the other hand, reported values very different between them. [11,36] It is interesting to note that, although the skin of the colored grapes contains anthocyanins, the total polyphenols are not always higher than those of white table grapes. In fact, some white table grape cultivars such as Pizzutello bianco and Sultanina, analyzed with the same analytical method, showed a TP content higher than 1180 mg (+)-catechin kg -1 of grape, and the skin of Pansè precoce reached a TP content of 2052 mg (+)-catechin kg -1 of grape.…”

Section: Resultsmentioning

confidence: 99%

“…[9] The total content of anthocyanins and the proportions between them, dependent mainly on the cultivar, [10] determine the final coloration of the grape skin. [11][12][13] For fresh consumption, mechanical properties are among the most important factors determining the eating quality of table grapes. Sensory attributes such as skin friability, skin thickness and flesh firmness have been proposed to characterize commercial table grape cultivars.…”

Section: Introductionmentioning

confidence: 99%

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Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

Rolle

Giacosa

Gerbi

et al. 2013

International Journal of Food Properties

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The visual attributes of table grapes, their chemical constituents and mechanical properties are involved in consumer acceptability because they are correlated to sensory perception. Usually, instrumental measurements are preferred to the sensory evaluations because they reduce variations in subjective judgments and can be carried out more easily. In this work chemical-physical attributes and texture properties of five black table grapes (Alphonse Lavallée, Black magic, Cardinal, Perlon, Regina nera) were studied in order to identify significant varietal differences.Spectrophotometric and HPLC methods and Texture Analysis test were used to evaluate color index, sugars and acid composition, phenolic characteristics and mechanical properties of the skin and the pulp of berries. Many differences were found among varieties in technological maturity indexes, hydroxycinnamic acid, anthocyanin content and profile and relative CIE L*, a*, b* parameters, but the more relevant differences were found in mechanical properties. Principal Component Analysis showed that the TPA parameters (hardness, cohesiveness, gumminess, resilience) and berry skin characteristics (break skin energy, skin modulus of elasticy) were the best indices able to fulfill the aim of this work. Almost all the parameters showed differences among cultivars, confirming their importance in the characterization of the variety as well as in the assessment of potential consumer acceptability. In particular, the cultivars demonstrated different reactions to the compression test; thus, the texture analysis parameters can be appropriate to explain varietal differences and to allow their differentiation.

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Section: Resultsmentioning

confidence: 80%

Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Varietal Comparison of The Chemical, Physical, and Mechanical Properties of Five Colored Table Grapes

Rolle

Giacosa

Gerbi

et al. 2013

International Journal of Food Properties

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“…The anthocyanin profile of grapes is primarily influenced by genetic factors, and the ratio among anthocyanin forms can be used for chemotaxonomical classifications (Carreno et al, 1997). In this study, many significant differences were found among the two varieties.…”

Section: Discussionmentioning

confidence: 80%

Investigation on Phenolic and Aroma Compounds of Table Grapes from Romania

Lung

Pamfil

Pop

et al. 2016

Not Bot Hort Agrobot Cluj

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The chemical composition of Romanian table grape varieties was determined to evaluate their phenolic and aroma profiles because they are factors useful for the variety characterization and consumer acceptance. Two white table grapes ('Aromat de Iaşi' and 'Timpuriu de Cluj') and two red table grapes ('Napoca' and 'Someşan') were studied. The phenolic composition of berry skins and seeds was determined using spectrophotometric methods. The profile of anthocyanins and hydroxycinnamoyl tartaric acids (HCTs), and the content of trans-resveratrol were determined in the skins using high-performance liquid chromatographic (HPLC) methods. Free volatile compounds were quantified by gas chromatography/mass spectrometry (GC/MS). A different phenolic and aromatic composition was found in the varieties studied. Among white grapes, 'Aromat de Iaşi' stands out for the great number of aroma compounds, and 'Timpuriu de Cluj' showed high contents of polyphenols, particularly oligomeric flavanols in skins and seeds (1,171 and 1,189 mg kg -1 , respectively) and total skin HCTs (181.6 mg kg -1). The red variety 'Napoca' had high contents of total anthocyanins (380 mg kg -1 ) and total skin HCTs (183.2 mg kg -1 ), and it is characterized by high percentages of acylated anthocyanin derivatives (28.5%) and trans-caffeoyltartaric acid forms (58.8%). 'Someşan' grapes showed high contents of free volatile compounds, particularly of 1-hexanol, (Z)-3-hexen-1-ol and (E)-2-hexenoic acid (167.0, 59.4 and 167.0 μg kg -1 ). These results may contribute to the knowledge of Romanian table grapes perspective and to a better exploitation of these varieties.

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