Changes in the quality parameters, bioactive compounds and volatiles of two table grape varieties (Vitis vinifera L. cv Muscat de Hambourg and Alphonse Lavallée) during storage

In this study, some quality parameters (dry matter, mean weight, soluble solids, titratable acidity, sugars, organic acids), the levels of bioactive compounds (vitamin C and E, carotenoids, polyphenolics) as well as those of volatiles have been determined during two successive years in two black tab...

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Bibliographic Details
Published in:European food research & technology 2019-04, Vol.245 (4), p.951-961
Main Authors: Aubert, Christophe, Chalot, Guillaume, Cottet, Valentine
Format: Article
Language:English
Subjects:
Acidity
Agriculture
Analytical Chemistry
Aroma
Ascorbic acid
Bioactive compounds
Biological activity
Biotechnology
Carotenoids
Chemistry
Chemistry and Materials Science
Cultivars
Dry matter
Food Science
Forestry
Fructose
Fruits
Grapes
Linalool
Organic acids
Original Paper
Parameters
Sensory evaluation
Sensory properties
Storage conditions
Sucrose
Sugar
Tocopherols
Vitamin C
Volatile compounds
Volatiles
Weight
Wines
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Summary:In this study, some quality parameters (dry matter, mean weight, soluble solids, titratable acidity, sugars, organic acids), the levels of bioactive compounds (vitamin C and E, carotenoids, polyphenolics) as well as those of volatiles have been determined during two successive years in two black table grape cultivars, ‘Muscat de Hambourg’ and ‘Alphonse Lavallée’, stored up to 4 weeks at 1 °C. The descriptive sensory analyses of the samples by a trained panel were also performed. During storage, most of quality parameters (dry matter, mean berries weight, soluble solids content, titratable acidity, sucrose, fructose, and organic acids) were not affected by storage in both cultivars, while the levels of glucose significantly decreased. Regarding bioactive compounds, the levels of carotenoids, tocopherols, and polyphenolics remained almost unchanged, whereas those of vitamin C decreased. Although the levels of linalool drastically decreased with storage in Muscat samples, the trained sensory panel observed no significant difference for the descriptor “aroma intensity”. All these results show that the overall quality (organoleptic, sensory, nutritive and functional) of the two traditional French cultivars, ‘Muscat de Hambourg’ and ‘Alphonse Lavallée’, is globally maintained for up to 4 weeks under standard commercial storage conditions.
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-019-03241-z