Application of near-infrared spectroscopy for the estimation of volatile compounds in Tempranillo Blanco grape berries during ripening.
Sandra Marín-San RománJuan Fernández-NovalesCristina Cebrián-TarancónRosario Sánchez-GómezMaría Paz DiagoTeresa Garde-CerdánPublished in: Journal of the science of food and agriculture (2023)
These findings support that NIR spectroscopy can be successfully use to estimate the aromatic composition as well as the TSS of intact Tempranillo Blanco berries in a non-destructive, fast, and contactless form, allowing simultaneous determination of technological and aromatic maturities. This article is protected by copyright. All rights reserved.
Keyphrases
- simultaneous determination
- liquid chromatography tandem mass spectrometry
- tandem mass spectrometry
- high performance liquid chromatography
- amino acid
- gas chromatography
- ultra high performance liquid chromatography
- liquid chromatography
- high resolution
- solid phase extraction
- photodynamic therapy
- single molecule
- fluorescent probe
- capillary electrophoresis
- mass spectrometry
- solid state
- fluorescence imaging
- high resolution mass spectrometry