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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Prediction of Orange juice sensorial attributes from intact fruits by TD-NMR

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Flores, D. W. M. [1] ; Colnago, L. A. [2] ; Ferreira, M. D. [2] ; Spoto, M. H. F. [1]
Total Authors: 4
[1] Univ Sao Paulo, Dept Agro Ind Food & Nutr LAN, Escola Super Agr Luiz de Queiroz, Ave Padua Dias 11, BR-13418900 Piracicaba, SP - Brazil
[2] Embrapa Instrumentacao, Rua 14 Novembro 1452, BR-13561206 Sao Carlos, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Microchemical Journal; v. 128, p. 113-117, SEP 2016.
Web of Science Citations: 4

The quality of orange juice is related to its total soluble solids (TSS) content, pH and titratable acidity (TA), which are indexes normally determined by invasive methods. In this study, we demonstrate that time domain nuclear magnetic resonance (TD-NMR) and chemometrics can be used to classify intact oranges in terms of TSS, and to evaluate the sensorial attributes of orange juices. 210,90 and 170 oranges were used for calibration, prediction and classification sets, respectively. TD-NMR decay signals were obtained using the Carr-Purcell-Meiboom-Gill (CPMG) sequence. The CPMG decay data were normalized between 0 and 1 and smothered with a Savitzky-Golay algorithm. These data were modeled using Partial Least Squares Regression (PLSR) that obtained a Square Error for Prediction (SEP) set for TSS and pH of 0.88 and 0.17, respectively. The noninvasive TD-NMR/PLSR approach allowed grouping oranges in terms of high TSS (Class 2) and low TSS (Class' 1) contents. Sensorial evaluation revealed that juices from class 2 were sweeter than juices from class 1 within a confidence interval of 95%. Sensorial analysis results were also successfully associated with pH values, in which orange juices with high pH were sweeter than those exhibiting low pH. A nonparametric qui-quadratic statistics was performed between maturation index (MI) ratio and pH, which revealed a significant correlation (p < 0.001); when pH is greater than 3.5, the MI ratio is higher than 11.39. The results confirmed that TD-NMR and chemometrics can be an alternative and powerful noninvasive method for classification of intact oranges. (C) 2016 Elsevier B.V. All rights reserved. (AU)

FAPESP's process: 13/23479-0 - Alternative non invasive systems for measurement of internal fruits quality
Grantee:Marcos David Ferreira
Support type: Regular Research Grants
FAPESP's process: 14/22126-9 - Development of time domain NMR spectrometers and methods for chemical analyses in field
Grantee:Luiz Alberto Colnago
Support type: Regular Research Grants