Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening
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- 作者：Fabrizio Torchioa ; b ; 1 ; Simone Giacosaa ; 1 ; Mar Vilanovac ; mvilanova@mbg.csic.es" class="auth_mail" title="E-mail the corresponding author ; Susana Rí ; o Segadea ; Vincenzo Gerbia ; d ; Manuela Giordanoa ; Luca Rollea ; d
- 关键词：Terpenes ; Ripening ; Berry density ; Wine grapes ; Response surface methodology
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 December 2016
- 年：2016
- 卷：212
- 期：Complete
- 页码：576-584
- 全文大小：2045 K
文摘
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Changes in the terpene composition of grape berries were evaluated during ripening.
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The simultaneous effect of sampling time and berry density on terpenes was studied.
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Response surface methodology was used to assess the combined effect time-density.
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Grape density was the main factor affecting the total terpene concentration.
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The sampling strategy may suppose different aroma quality of grape berries.
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