Flavour profiling of ‘Marion’ and thornless blackberries by instrumental and sensory analysis

Du, Xiaofen; Kurnianta, A.; McDaniel, Mina R.; Finn, Chad E.; Qian, Michael C.

doi:10.1016/j.foodchem.2010.01.053

Cited by 40 publications

(30 citation statements)

References 15 publications

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“…The volatile aroma compounds found in whiteberry and blackberry (Table 2) can be grouped into six chemical groups: aldehydes, esters, alcohols, furanone, sulfide compounds, and terpenes. These results are in similar with most of the results obtained in other studies (Du, Kurnianta, McDaniel, Finn, & Qian, 2010).…”

Section: Resultssupporting

confidence: 93%

Detection of ripeness grades of berries using an electronic nose

Aghilinategh

Dalvand

Anvar³

2020

Food Science & Nutrition

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The estimation of ripeness is a significant section of quality determination since maturity at harvest can affect sensory and storage properties of fruits. A possible tactic for defining the grade of ripeness is sensing the aromatic volatiles released by fruit using electronic nose (e‐nose). For detection of the five ripeness grades of berries (whiteberry and blackberry), the e‐nose machine was designed and fabricated. Artificial neural networks (ANN), principal components analysis (PCA), and linear discriminant analysis (LDA) were applied for pattern recognition of array sensors. The best structure (10–11‐5) can classify the samples in five classes in ANN analysis with a precision of 100% and 88.3% for blackberry and whiteberry, respectively. Also, PCA analysis characterized 97% and 93% variance in the blackberry and whiteberry, respectively. The least correct classification for whiteberry was observed in the LDA method.

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Section: Resultssupporting

confidence: 93%

Detection of ripeness grades of berries using an electronic nose

Aghilinategh

Dalvand

Anvar³

2020

Food Science & Nutrition

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“…Fruit analysis. Fruit samples were prepared using methods adapted from Du et al (2010). Fruit were frozen and stored at -18°C until sample preparation, when they were thawed in a refrigerator overnight.…”

Section: Methodsmentioning

confidence: 99%

Light and Temperature Independently Influence Methoxypyrazine Content of Vitis vinifera (cv. Cabernet Sauvignon) Berries

Plank¹,

Hellman²,

Montague³

2019

horts

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Methoxypyrazines (MPs) are fruit-derived extractable compounds that contribute to cultivar-specific aroma traits in wine, and greater concentrations can contribute to unpleasant vegetative aromas. Both light exposure and temperature have been reported to influence MP content in developing wine grapes, but individual effects of light and temperature are confounded. A novel method of manipulating light exposure with light-emitting diodes (LEDs) was used to impose light treatments with little or no effect on cluster temperature. Three treatments were imposed on developing fruit of Vitis vinifera (cv. Cabernet Sauvignon): 1) clusters exposed to direct sunlight, 2) clusters shaded by the grapevine canopy, and 3) clusters shaded by the canopy and exposed to supplemental LED light. Experiments were conducted over 3 years across pre-and postveraison periods of fruit development. A second experiment imposed the same light exposure treatments to ripening clusters on vines experiencing continual shoot growth during the postveraison period. Light exposure reduced 3-isobutyl-2-methoxypyrazine (IBMP) concentration of developing grape berries in the preveraison period independently of berry heating from solar radiation. Berry IBMP responded less to postveraison light levels, except on vines with active shoot growth, suggesting IBMP synthesis was continued during active vine growth but was suppressed by light. An inverse relationship of growing degree days (GDDs) with berry IBMP was observed, indicating high temperatures also reduce berry IBMP concentration. Response to temperature could result from either radiant heating of light-exposed clusters or from high ambient air temperature. Canopy management should consider the impact of both light and temperature on IBMP, and vine management practices should be adjusted appropriately to regional growing conditions and grape cultivars.

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“…Due to limited quantities of berries from the 2012 harvest, sensory analysis was performed on berries from the 2013 harvest. Since “Black Diamond” is a more recently developed and less studied cultivar than “Marion,” it was chosen as the cultivar of study (Finn and others ; Du and others ). To prepare samples for evaluation, berries were first removed from frozen storage and allowed to thaw under refrigeration (4 ± 1 °C) for 48 h. Each of the 9 weed management/harvest time combinations were assigned 3 randomly generated 3‐digit codes (to obscure the existence of replications from panelists) before being pureed individually using a blender (Waring Laboratory Science, Torrington, Conn., U.S.A.).…”

Section: Methodsmentioning

confidence: 99%

Effects of Different Organic Weed Management Strategies on the Physicochemical, Sensory, and Antioxidant Properties of Machine‐Harvested Blackberry Fruits

Cavender

Hobbs³

et al. 2014

Journal of Food Science

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Weed management is one of the largest costs associated with organic agriculture because of limited availability of approved herbicides. While much work has been done to evaluate the effect of different methods on plant growth and yield, few have determined the impact of weed management methods on fruit quality. This study investigated the impact of 3 common weed management strategies on physicochemical, sensory, and antioxidant properties of 2 organically grown blackberry cultivars. Given the widespread belief that organically grown products are of higher quality than conventionally grown ones, the information generated is particularly important for growers and consumers.

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Flavour profiling of ‘Marion’ and thornless blackberries by instrumental and sensory analysis

Cited by 40 publications

References 15 publications

Detection of ripeness grades of berries using an electronic nose

Detection of ripeness grades of berries using an electronic nose

Light and Temperature Independently Influence Methoxypyrazine Content of Vitis vinifera (cv. Cabernet Sauvignon) Berries

Effects of Different Organic Weed Management Strategies on the Physicochemical, Sensory, and Antioxidant Properties of Machine‐Harvested Blackberry Fruits

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