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https://hdl.handle.net/1822/65644
Título: | Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue |
Autor(es): | Guilherme, Rosa Rodrigues, Nuno Marx, Ítala M. G. Dias, Luís G. Veloso, Ana C. A. Ramos, Ana Cristina Peres, António M. Pereira, José Alberto |
Palavras-chave: | Sweet peppers Organic/conventional production Maturation stage Electronic tongue Chemometrics Electronic tongue, Chemometrics |
Data: | Set-2020 |
Editora: | Elsevier 1 |
Revista: | Microchemical Journal |
Citação: | Guilherme, Rosa; Rodrigues, Nuno; Marx, Ítala M. G.; Dias, Luís G.; Veloso, Ana C. A.; Ramos, Ana Cristina; Peres, António M.; Pereira, José Alberto, Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue. Microchemical Journal, 157(105034), 2020 |
Resumo(s): | The demand for organic foods has increased worldwide, in particular due to the association with healthier, more nutritious and tasty products, being a clear trend on sweet peppers consumption. Thus, this study aimed to evaluate the effects of agronomic production mode (conventional and organic) and maturation stage (associated to green, turning and red colours) on the chemical-sensory attributes of peppers grown in open field. It was found that organic peppers had a better visual/tactile aspect (greater firmness and more intense colours) but lower chemical quality (lower titratable acidity and total soluble solids). On the other hand, red peppers (higher maturation stage) had lower visual-tactile quality but higher chemical quality. From sensory analysis, conventional peppers had better overall aspect, colour intensity-homogeneity and brightness. Then again, the maturation stage of peppers mostly influenced the sensory visual attributes, being turning colour peppers the less appreciated, although organic red peppers were less succulent and had a lower global quality. Even so, the chemical-sensory parameters could be used to discriminate peppers taking into account the agronomic production mode and the maturation stage/colour (79±12% of correct classifications for the repeated K-fold cross-validation procedure). However, a trained sensory panel is required, which can be a major drawback considering their scarcity. This limitation was successfully overcome by using a potentiometric electronic tongue, which allowed discriminating the peppers with a higher predictive sensitivity (85±9%), showing that this device could be used as an accurate taste sensor for the qualitative analysis of sweet peppers. |
Tipo: | Artigo |
Descrição: | Supplementary data to this article can be found online at https://doi.org/10.1016/j.microc.2020.105034. |
URI: | https://hdl.handle.net/1822/65644 |
DOI: | 10.1016/j.microc.2020.105034 |
ISSN: | 0026-265X |
Versão da editora: | https://www.journals.elsevier.com/microchemical-journal |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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document_53733_1.pdf | 3,05 MB | Adobe PDF | Ver/Abrir |