Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening

The aim of this work has been to determine the correlations between sensory analysis, colour and content of main flavanols present in seeds. For this, the flavanic composition of grape seeds with different degrees of maturity was analysed by HPLC–DAD-MS and the obtained results were correlated with...

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Veröffentlicht in:	Analytica chimica acta 2010-02, Vol.660 (1), p.22-28
Hauptverfasser:	Ferrer-Gallego, Raúl, García-Marino, Matilde, Miguel Hernández-Hierro, José, Rivas-Gonzalo, Julián C., Teresa Escribano-Bailón, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical chemistry Antioxidants - analysis Astringency Catechin - analogs & derivatives Catechin - analysis Chemistry Chromatographic methods and physical methods associated with chromatography Chromatography, High Pressure Liquid Color Exact sciences and technology Flavonoids - analysis Flavonoids - chemistry Grape Seed Extract - chemistry Grape seeds Mass Spectrometry Other chromatographic methods Proanthocyanidins Proanthocyanidins - analysis Regression Analysis Ripening Tannic intensity Tannins - analysis Taste Vitis - chemistry
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