Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue

Detalhes bibliográficos
Autor(a) principal: Guilherme, Rosa
Data de Publicação: 2020
Outros Autores: Rodrigues, Nuno, Marx, Ítala M. G., Dias, Luís G., Veloso, Ana C. A., Ramos, Ana Cristina, Peres, António M., Pereira, José Alberto
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: https://hdl.handle.net/1822/65644
Resumo: Supplementary data to this article can be found online at https://doi.org/10.1016/j.microc.2020.105034.
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spelling Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongueSweet peppersOrganic/conventional productionMaturation stageElectronic tongueChemometricsElectronic tongue, ChemometricsScience & TechnologySupplementary data to this article can be found online at https://doi.org/10.1016/j.microc.2020.105034.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.The authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Program PT2020 for financial support to CIMO (UIDB/00690/2020) and to CEB (UIDB/04469/2020) units and to BioTecNorte operation (NORTE‐01‐0145‐FEDER‐000004) funded by the European Regional Development Fund under the scope of Norte2020 ‐ Programa Operacional Regional do Norte. Nuno Rodrigues thanks to National funding by FCT- Foundation for Science and Technology, P.I., through the institutional scientific employment program-contract.info:eu-repo/semantics/publishedVersionElsevierUniversidade do MinhoGuilherme, RosaRodrigues, NunoMarx, Ítala M. G.Dias, Luís G.Veloso, Ana C. A.Ramos, Ana CristinaPeres, António M.Pereira, José Alberto2020-092020-09-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/65644engGuilherme, 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), 20200026-265X10.1016/j.microc.2020.105034https://www.journals.elsevier.com/microchemical-journalinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:22:40Zoai:repositorium.sdum.uminho.pt:1822/65644Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:16:11.214258Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue
title Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue
spellingShingle Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue
Guilherme, Rosa
Sweet peppers
Organic/conventional production
Maturation stage
Electronic tongue
Chemometrics
Electronic tongue, Chemometrics
Science & Technology
title_short Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue
title_full Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue
title_fullStr Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue
title_full_unstemmed Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue
title_sort Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue
author Guilherme, Rosa
author_facet Guilherme, Rosa
Rodrigues, Nuno
Marx, Ítala M. G.
Dias, Luís G.
Veloso, Ana C. A.
Ramos, Ana Cristina
Peres, António M.
Pereira, José Alberto
author_role author
author2 Rodrigues, Nuno
Marx, Ítala M. G.
Dias, Luís G.
Veloso, Ana C. A.
Ramos, Ana Cristina
Peres, António M.
Pereira, José Alberto
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Guilherme, Rosa
Rodrigues, Nuno
Marx, Ítala M. G.
Dias, Luís G.
Veloso, Ana C. A.
Ramos, Ana Cristina
Peres, António M.
Pereira, José Alberto
dc.subject.por.fl_str_mv Sweet peppers
Organic/conventional production
Maturation stage
Electronic tongue
Chemometrics
Electronic tongue, Chemometrics
Science & Technology
topic Sweet peppers
Organic/conventional production
Maturation stage
Electronic tongue
Chemometrics
Electronic tongue, Chemometrics
Science & Technology
description Supplementary data to this article can be found online at https://doi.org/10.1016/j.microc.2020.105034.
publishDate 2020
dc.date.none.fl_str_mv 2020-09
2020-09-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/1822/65644
url https://hdl.handle.net/1822/65644
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 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
0026-265X
10.1016/j.microc.2020.105034
https://www.journals.elsevier.com/microchemical-journal
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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