ELECTRONIC NOSE PATTERN, SENSORY PROFILE AND FLAVOR COMPONENTS OF COLD STORED 'SPRING BELLE' PEACHES: INFLUENCE OF STORAGE TEMPERATURES AND FRUIT MATURITY ASSESSED AT HARVEST BY TIME-RESOLVED REFLECTANCE SPECTROSCOPY

2015 ◽  
pp. 687-696 ◽  
Author(s):  
M. Vanoli ◽  
G. Bianchi ◽  
A. Rizzolo ◽  
S. Lurie ◽  
L. Spinelli ◽  
...  
Keyword(s):  
Electronic Nose ◽  
Reflectance Spectroscopy ◽  
Sensory Profile ◽  
Time Resolved ◽  
Flavor Components ◽  
Fruit Maturity ◽  
Storage Temperatures

scholarly journals Relationship Between Texture Sensory Profiles and Optical Properties Measured by Time-Resolved Reflectance Spectroscopy During Post-Storage Shelf Life of ‘Braeburn’ Apples

2014 ◽  
Vol 22 (1) ◽  
pp. 113-121 ◽  
Author(s):  
Anna Rizzolo ◽  
Maristella Vanoli ◽  
Giulia Bianchi ◽  
Angelo Zanella ◽  
Maurizio Grassi ◽  
...  
Keyword(s):  
Shelf Life ◽  
Mechanical Characteristics ◽  
Principal Component ◽  
Reflectance Spectroscopy ◽  
Sensory Profile ◽  
Time Resolved ◽  
Scattering Spectra ◽  
Sensory Profiles ◽  
Very High ◽  
Nm Range

Abstract‘Braeburn’ apples from three harvests after 6-month storage in controlled atmosphere were measured at 670 nm by time-resolved reflectance spectroscopy (TRS), ranked on decreasing μa670 (increasing maturity), classified as less (LeM), medium and more mature (MoM), randomised into three batches per harvest and analysed after 1, 8 and 14 days of shelf life. LeM and MoM apples were measured in the 630-900 nm range by TRS, and analysed for sensory profile (firm, crispy, juicy, mealy) and pulp mechanical characteristics (firmness, stiffness, energy-to-rupture). All data were processed by Principal Component Analysis (PCA). According to sensory intensity scores, fruits were either divided into five classes (very low – VL; low – L; medium – M; high – H; very high – VH) separately for every attribute, or clustered into four groups, each one representing a specific sensory profile. The absorption spectra showed a maximum at 670 nm (chlorophyll-a) and μa670 was higher in the VH class for firm, crispy and juicy and in the VL and L classes for mealy. The scattering spectra had a decreasing trend with the wavelength increase, and μs’ values were lower in the VH class for firm and crispy, and higher in the VH class for mealy and in the VL ones for juicy. PCA underlined that μs’ values were negatively related to firmness and μa670, and that μa690, μa730, μa830, μa850 and μa900 were opposed to mealiness. PC scores differed among the four sensory profiles and increased from VL to VH classes for firmness, crispiness and juiciness and from VH to VL classes for mealiness.

scholarly journals Quality characteristics of air-dried apple rings: Influence of storage time and fruit maturity measured by time-resolved reflectance spectroscopy

2011 ◽  
Vol 1 ◽  
pp. 216-223 ◽  
Author(s):  
Anna Rizzolo ◽  
Maristella Vanoli ◽  
Giovanna Cortellino ◽  
Lorenzo Spinelli ◽  
Alessandro Torricelli
Keyword(s):  
Storage Time ◽  
Reflectance Spectroscopy ◽  
Quality Characteristics ◽  
Time Resolved ◽  
Fruit Maturity

In vivo time-resolved reflectance spectroscopy of the human forehead

2007 ◽  
Vol 46 (10) ◽  
pp. 1717 ◽  
Author(s):  
Daniela Comelli ◽  
Andrea Bassi ◽  
Antonio Pifferi ◽  
Paola Taroni ◽  
Alessandro Torricelli ◽  
...  
Keyword(s):  
Reflectance Spectroscopy ◽  
Time Resolved

Monitoring Absorption Changes in a Layered Diffusive Medium by White-Light Time-Resolved Reflectance Spectroscopy

2010 ◽  
Vol 59 (7) ◽  
pp. 1925-1932 ◽  
Author(s):  
Arianna Giusto ◽  
Cosimo D'Andrea ◽  
Lorenzo Spinelli ◽  
Davide Contini ◽  
Alessandro Torricelli ◽  
...  
Keyword(s):  
White Light ◽  
Reflectance Spectroscopy ◽  
Time Resolved ◽  
Diffusive Medium
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