Evaluation of sensory parameters of grapes using near infrared spectroscopy

Journal of Food Engineering

Volumn 118, Issue 3, 2013, Pages 333-339

  Ferrer Gallego, Raúl ^a   Hernández Hierro, José Miguel ^b   Rivas Gonzalo, Julián C ^a   Escribano Bailón, M Teresa ^a  

^a Grupo de Investigación en Polifenoles Unidad de Nutrición y Bromatología Campus Miguel de Unamuno   (Spain)

^b UNIVERSITY OF SEVILLE   (Spain)

Author keywords

Astringency; Grapes; Near infrared spectroscopy; Sensory analysis

Indexed keywords

ASTRINGENCY; CALIBRATION MODEL; GRAPES; MAKING DECISION; MODIFIED PARTIAL LEAST SQUARES; OPTIMAL HARVEST TIME; SENSORY ANALYSIS; SENSORY ATTRIBUTES;

FLAVONOIDS; FRUITS; HARDNESS;

NEAR INFRARED SPECTROSCOPY;

EID: 84878134051     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.04.019     Document Type: Article

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