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

2020Artigo científico Acesso aberto
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dc.contributor.authorGuilherme, Rosa
dc.contributor.authorRodrigues, Nuno
dc.contributor.authorMarx, Ítala
dc.contributor.authorDias, L.G.
dc.contributor.authorVeloso, Ana C.A.
dc.contributor.authorRamos, Ana Cristina
dc.contributor.authorPeres, António M.
dc.contributor.authorPereira, J.A.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-02-27T16:30:32Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-02-27T16:30:32Z
dc.date.issued2020
dc.description.abstractThe 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.en_EN
dc.description.sponsorshipThe 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.
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationGuilherme, Rosa; Rodrigues, Nuno; Marx, Ítala M.G.; Dias, Luís G.; Veloso, Ana C.A.; Ramos, Ana Cristina; Peres, António M.; Pereira, José Alberto (2020). Sweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongue. Microchemical Journal. ISSN 0026-265X. 157, p. 1-11en_EN
dc.identifier.doi10.1016/j.microc.2020.105034en_EN
dc.identifier.issn0026-265X
dc.identifier.urihttp://hdl.handle.net/10198/23390
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectElectronic tongueen_EN
dc.subjectMaturation stageen_EN
dc.subjectOrganic/conventional productionen_EN
dc.subjectSweet peppersen_EN
dc.subjectChemometrics
dc.titleSweet peppers discrimination according to agronomic production mode and maturation stage using a chemical-sensory approach and an electronic tongueen_EN
dc.typejournal article
dspace.entity.typePublication
person.familyNameRodrigues
person.familyNameMarx
person.familyNameDias
person.familyNamePeres
person.familyNamePereira
person.givenNameNuno
person.givenNameÍtala
person.givenNameLuís G.
person.givenNameAntónio M.
person.givenNameJosé Alberto
person.identifier1676851
person.identifier107333
person.identifier.ciencia-idF41D-B424-5F78
person.identifier.ciencia-id2717-C420-DEAE
person.identifier.ciencia-id2F11-9092-FAAF
person.identifier.ciencia-idCF16-5443-F420
person.identifier.ciencia-id611F-80B2-A7C1
person.identifier.orcid0000-0002-9305-0976
person.identifier.orcid0000-0002-7049-2114
person.identifier.orcid0000-0002-1210-4259
person.identifier.orcid0000-0001-6595-9165
person.identifier.orcid0000-0002-2260-0600
person.identifier.ridGLV-5485-2022
person.identifier.ridI-8470-2012
person.identifier.ridL-6798-2014
person.identifier.scopus-author-id55258560600
person.identifier.scopus-author-id57191503603
person.identifier.scopus-author-id23569169900
person.identifier.scopus-author-id7102331969
person.identifier.scopus-author-id57204366348
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication00739d63-995d-4b1f-97d0-03d24c7cf0fd
relation.isAuthorOfPublicationea543e4e-b9e9-45f1-afac-dda52dbf0ab8
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