메뉴 건너뛰기




Volumn 63, Issue 3, 2012, Pages 413-418

Changes in acoustic and mechanical properties of Cabernet Sauvignon seeds during ripening

Author keywords

Acoustic variables; Grape seeds; Instrumental texture properties; Maturity index; Mechanical variables

Indexed keywords

VITACEAE;

EID: 84865996262     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: 10.5344/ajev.2012.11054     Document Type: Article
Times cited : (9)

References (30)
  • 1
    • 33845610534 scopus 로고    scopus 로고
    • Anatomical, histological, and histochemical changes in grape seeds from Vitis vinifera L. cv. Cabernet franc during fruit development
    • Cadot, Y., M.T. Miñana-Castelló, and M. Chevalier. 2006. Anatomical, histological, and histochemical changes in grape seeds from Vitis vinifera L. cv. Cabernet franc during fruit development. J. Agric. Food Chem. 54:9206-9215.
    • (2006) J. Agric. Food Chem , vol.54 , pp. 9206-9215
    • Cadot, Y.1    Miñana-Castelló, M.T.2    Chevalier, M.3
  • 2
    • 22544432544 scopus 로고    scopus 로고
    • Acoustic envelope detector for crispness assessment of biscuits
    • Chen, J., C. Karlsson, and M. Povey. 2005. Acoustic envelope detector for crispness assessment of biscuits. J. Text. Stud. 36:139-156.
    • (2005) J. Text. Stud , vol.36 , pp. 139-156
    • Chen, J.1    Karlsson, C.2    Povey, M.3
  • 4
    • 33748910301 scopus 로고    scopus 로고
    • A new sensory vocabulary for crisp and crunchy dry model foods
    • Dijksterhuis, G., H. Luyten, R. De Wijk, and J. Mojet. 2007. A new sensory vocabulary for crisp and crunchy dry model foods. Food Qual. Prefer. 18:37-50.
    • (2007) Food Qual. Prefer , vol.18 , pp. 37-50
    • Dijksterhuis, G.1    Luyten, H.2    de Wijk, R.3    Mojet, J.4
  • 5
    • 0037265656 scopus 로고    scopus 로고
    • Analysis of tannins in seeds and skins of Shiraz grapes throughout berry development
    • Downey, M.O., J.S. Harvey, and S.P. Robinson. 2003. Analysis of tannins in seeds and skins of Shiraz grapes throughout berry development. Aust. J. Grape Wine Res. 9:15-27.
    • (2003) Aust. J. Grape Wine Res , vol.9 , pp. 15-27
    • Downey, M.O.1    Harvey, J.S.2    Robinson, S.P.3
  • 6
    • 0034816844 scopus 로고    scopus 로고
    • A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures
    • Duizer, L. 2001. A review of acoustic research for studying the sensory perception of crisp, crunchy and crackly textures. Trends Food Sci. Technol. 12:17-24.
    • (2001) Trends Food Sci. Technol , vol.12 , pp. 17-24
    • Duizer, L.1
  • 9
    • 0034692438 scopus 로고    scopus 로고
    • Changes in grape seed polyphenols during fruit ripening
    • Kennedy, J.A., M.A. Matthews, and A.L. Waterhouse. 2000a. Changes in grape seed polyphenols during fruit ripening. Phytochemistry 55:77-85.
    • (2000) Phytochemistry , vol.55 , pp. 77-85
    • Kennedy, J.A.1    Matthews, M.A.2    Waterhouse, A.L.3
  • 11
    • 35848956575 scopus 로고    scopus 로고
    • Sensory and instrumental characterisation of Cabernet Franc grapes according to ripening stages and growing location
    • Le Moigne, M., C. Maury, D. Bertrand, and F. Jourjon. 2008a. Sensory and instrumental characterisation of Cabernet Franc grapes according to ripening stages and growing location. Food Qual. Pref. 19:220-231.
    • (2008) Food Qual. Pref , vol.19 , pp. 220-231
    • Le Moigne, M.1    Maury, C.2    Bertrand, D.3    Jourjon, F.4
  • 12
    • 49149100965 scopus 로고    scopus 로고
    • How to follow grape maturity for wine professionals with a seasonal judge training?
    • Le Moigne, M., R. Symoneaux, and F. Jourjon. 2008b. How to follow grape maturity for wine professionals with a seasonal judge training? Food Qual. Pref. 19:672-681.
    • (2008) Food Qual. Pref , vol.19 , pp. 672-681
    • Le Moigne, M.1    Symoneaux, R.2    Jourjon, F.3
  • 13
    • 51949095023 scopus 로고    scopus 로고
    • Mechanical behavior of winegrapes under compression tests
    • Letaief, H., L. Rolle, and V. Gerbi. 2008. Mechanical behavior of winegrapes under compression tests. Am. J. Enol. Vitic. 59:323-329.
    • (2008) Am. J. Enol. Vitic , vol.59 , pp. 323-329
    • Letaief, H.1    Rolle, L.2    Gerbi, V.3
  • 14
    • 79551540965 scopus 로고    scopus 로고
    • Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages
    • Lorrain, B., K. Chira, and P.L. Teissedre. 2011. Phenolic composition of Merlot and Cabernet-Sauvignon grapes from Bordeaux vineyard for the 2009-vintage: Comparison to 2006, 2007 and 2008 vintages. Food Chem. 126:1991-1999.
    • (2011) Food Chem , vol.126 , pp. 1991-1999
    • Lorrain, B.1    Chira, K.2    Teissedre, P.L.3
  • 15
    • 13844275787 scopus 로고    scopus 로고
    • Crispy/crunchy crusts of cellular solid foods: A literature review with discussion
    • Luyten, H., J.J. Plijter, and T. van Vliet. 2004. Crispy/crunchy crusts of cellular solid foods: A literature review with discussion. J. Text. Stud. 35:445-492.
    • (2004) J. Text. Stud , vol.35 , pp. 445-492
    • Luyten, H.1    Plijter, J.J.2    van Vliet, T.3
  • 16
    • 77955134928 scopus 로고    scopus 로고
    • Analysis of instrumental and sensory texture attributes of microwave-convective dried apples
    • Marzec, A., H. Kowalska, and M. Zadrozna. 2010. Analysis of instrumental and sensory texture attributes of microwave-convective dried apples. J. Text. Stud. 41:417-439.
    • (2010) J. Text. Stud , vol.41 , pp. 417-439
    • Marzec, A.1    Kowalska, H.2    Zadrozna, M.3
  • 17
    • 0034878591 scopus 로고    scopus 로고
    • Proanthocyanidin composition of red Vitis vinifera varieties from the Douro Valley during ripening: Influence of cultivation altitude
    • Mateus, N., S. Marques, A.C. Gonçalves, J.M. Machado, and V. De Freitas. 2001. Proanthocyanidin composition of red Vitis vinifera varieties from the Douro Valley during ripening: Influence of cultivation altitude. Am. J. Enol. Vitic. 52:115-121.
    • (2001) Am. J. Enol. Vitic , vol.52 , pp. 115-121
    • Mateus, N.1    Marques, S.2    Gonçalves, A.C.3    Machado, J.M.4    de Freitas, V.5
  • 18
    • 79953100680 scopus 로고    scopus 로고
    • Wine and grape tannin inter-actions with salivary proteins and their impact on astringency: A review of current research
    • McRae, J.M., and J.A. Kennedy. 2011. Wine and grape tannin inter-actions with salivary proteins and their impact on astringency: A review of current research. Molecules 16:2348-2364.
    • (2011) Molecules , vol.16 , pp. 2348-2364
    • McRae, J.M.1    Kennedy, J.A.2
  • 20
    • 84876751122 scopus 로고    scopus 로고
    • The Microbiology of Wine and, Vinifications, 2d ed. Wiley & Sons, Chichester, UK
    • Ribéreau-Gayon, P., Y. Glories, A. Maujean, and D. Dubourdieu. 2006. Handbook of Enology. Vol. 1. The Microbiology of Wine and Vinifications, pp. 259-260. 2d ed. Wiley & Sons, Chichester, UK.
    • (2006) Handbook of Enology , vol.1 , pp. 259-260
    • Ribéreau-Gayon, P.1    Glories, Y.2    Maujean, A.3    Dubourdieu, D.4
  • 21
    • 77958459736 scopus 로고    scopus 로고
    • Berry skin thickness as main texture parameter to predict anthocyanin extract-ability in winegrapes
    • Río Segade, S., S. Giacosa, V. Gerbi, and L. Rolle. 2011. Berry skin thickness as main texture parameter to predict anthocyanin extract-ability in winegrapes. LWT Food Sci. Technol. 44:392-398.
    • (2011) LWT Food Sci. Technol , vol.44 , pp. 392-398
    • Río, S.S.1    Giacosa, S.2    Gerbi, V.3    Rolle, L.4
  • 22
    • 18144429139 scopus 로고    scopus 로고
    • Relationships between seed and berry development of Vitis vinifera L. cv Shiraz: Developmental changes in seed morphology and phenolic composition
    • Ristic, R., and P.G. Iland. 2005. Relationships between seed and berry development of Vitis vinifera L. cv Shiraz: Developmental changes in seed morphology and phenolic composition. Aust. J. Grape Wine Res. 11:43-58.
    • (2005) Aust. J. Grape Wine Res , vol.11 , pp. 43-58
    • Ristic, R.1    Iland, P.G.2
  • 23
    • 84858031172 scopus 로고    scopus 로고
    • Instrumental texture analysis parameters as markers of tablegrape and winegrape quality: A review
    • Rolle, L., R. Siret, S. Río Segade, C. Maury, V. Gerbi, and F. Jourjon. 2012. Instrumental texture analysis parameters as markers of tablegrape and winegrape quality: A review. Am. J. Enol. Vitic. 63:11-28.
    • (2012) Am. J. Enol. Vitic , vol.63 , pp. 11-28
    • Rolle, L.1    Siret, R.2    Río, S.S.3    Maury, C.4    Gerbi, V.5    Jourjon, F.6
  • 24
    • 62949180064 scopus 로고    scopus 로고
    • Relationship between skin break force and anthocyanin extractability at different ripening stages
    • Rolle, L., F. Torchio, G. Zeppa, and V. Gerbi. 2009a. Relationship between skin break force and anthocyanin extractability at different ripening stages. Am. J. Enol. Vitic. 60:93-97.
    • (2009) Am. J. Enol. Vitic , vol.60 , pp. 93-97
    • Rolle, L.1    Torchio, F.2    Zeppa, G.3    Gerbi, V.4
  • 25
    • 68149169424 scopus 로고    scopus 로고
    • Modification of mechanical characteristic and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine drying process
    • Rolle, L., F. Torchio, S. Giacosa, and V. Gerbi. 2009b. Modification of mechanical characteristic and phenolic composition in berry skins and seeds of Mondeuse winegrapes throughout the on-vine drying process. J. Sci. Food Agric. 89:1973-1980.
    • (2009) J. Sci. Food Agric , vol.89 , pp. 1973-1980
    • Rolle, L.1    Torchio, F.2    Giacosa, S.3    Gerbi, V.4
  • 26
    • 57849107531 scopus 로고    scopus 로고
    • Under-standing potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis
    • Salvador, A., P. Varela, T. Sanz, and S.M. Fiszman. 2009. Under-standing potato chips crispy texture by simultaneous fracture and acoustic measurements, and sensory analysis. LWT Food Sci. Technol. 42:763-767.
    • (2009) LWT Food Sci. Technol , vol.42 , pp. 763-767
    • Salvador, A.1    Varela, P.2    Sanz, T.3    Fiszman, S.M.4
  • 27
    • 0002989669 scopus 로고
    • A rapid HPLC method for separation and determination of major organic acids in grape musts and wines
    • Schneider, A., V. Gerbi, and M. Redoglia. 1987. A rapid HPLC method for separation and determination of major organic acids in grape musts and wines. Am. J. Enol. Vitic. 38:151-155.
    • (1987) Am. J. Enol. Vitic , vol.38 , pp. 151-155
    • Schneider, A.1    Gerbi, V.2    Redoglia, M.3
  • 28
    • 74549124767 scopus 로고    scopus 로고
    • Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas
    • Torchio, F., E. Cagnasso, V. Gerbi, and L. Rolle. 2010. Mechanical properties, phenolic composition and extractability indices of Barbera grapes of different soluble solids contents from several growing areas. Anal. Chim. Acta 660:183-189.
    • (2010) Anal. Chim. Acta , vol.660 , pp. 183-189
    • Torchio, F.1    Cagnasso, E.2    Gerbi, V.3    Rolle, L.4
  • 29
    • 34248581616 scopus 로고    scopus 로고
    • Crispness assessment of roasted almonds by an integrated approach to texture description: Texture, acoustics, sensory and structure
    • Varela, P., J. Chen, S.M. Fiszman, and M.J.W. Povey. 2006. Crispness assessment of roasted almonds by an integrated approach to texture description: Texture, acoustics, sensory and structure. J. Chemom. 20:311-320.
    • (2006) J. Chemom , vol.20 , pp. 311-320
    • Varela, P.1    Chen, J.2    Fiszman, S.M.3    Povey, M.J.W.4
  • 30
    • 2442459836 scopus 로고    scopus 로고
    • Taste and mouth-feel properties of different types of tannin-like polyphenol compounds and anthocyanins in wine
    • Vidal, S., L. Francis, A. Noble, M. Kwiatkowski, V. Cheynier, and E. Waters. 2004. Taste and mouth-feel properties of different types of tannin-like polyphenol compounds and anthocyanins in wine. Anal. Chim. Acta 513:57-65.
    • (2004) Anal. Chim. Acta , vol.513 , pp. 57-65
    • Vidal, S.1    Francis, L.2    Noble, A.3    Kwiatkowski, M.4    Cheynier, V.5    Waters, E.6


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.