Abstract：
The measurement of aromatic maturity during grape ripening provides very important information for determining the harvest date, particularly in white cultivars. However, there are currently no tools that allow this measurement to be carried out in a noninvasive and rapid way. For this reason, in the present work, we have studied the use of hyperspectral imaging (HSI)) to estimate the aromatic composition of Vitis vinifera L. Tempranillo Blanco berries during ripening. A total of 236 spectra in the VIS+short wave near-infrared (VIS+SW-NIR) range (400-1000 nm) of intact berries were acquired contactless under laboratory conditions. As gold standard values, a total of 20 volatile compounds were quantified by gas chromatography-mass spectrometry (GC-MS), and the concentration of total soluble solids (TSS) was measured by refractometry. Calibration, cross-validation, and prediction models were built using partial least squares (PLS). Values of RCV2 ≥ 0.70 were obtained for α-terpineol, p-cymene, β-damascenone, β-ionone, benzaldehyde, benzyl alcohol, hexanal, citral, linalool, 2-phenylethanol, octanoic acid, nonanoic acid, 2-hexenal, 2-hexen-1-ol, (Z)-3-hexen-1-ol, total C13 norisoprenoids, total C6 compounds, total positive compounds (i.e., the sum of all families except C6 compounds), total benzenoids, and total soluble solids (TSS). Therefore, it can be affirmed that HSI in the VIS + SW-NIR range could be a good tool to estimate the aromatic composition of Tempranillo Blanco grape berries in a contactless, fast, and nondestructive way.
摘要：
葡萄成熟过程中芳香成熟度的测量为确定收获日期提供了非常重要的信息，特别是在白色品种中。然而,目前还没有工具允许这种测量以非侵入性和快速的方式进行。出于这个原因,在目前的工作中,我们已经研究了使用高光谱成像（HSI））来估计葡萄果实成熟过程中的芳香成分。在实验室条件下，无接触地获得了完整浆果的VIS短波近红外（VISSW-NIR）范围（400-1000nm）中的236个光谱。作为黄金标准值，通过气相色谱-质谱（GC-MS）对总共20种挥发性化合物进行了定量，和总可溶性固形物(TSS)的浓度通过折光法测量。校准,交叉验证，采用偏最小二乘法(PLS)建立预测模型。α-松油醇的RCV2值≥0.70，p-cymene,β-damascenone,β-紫罗兰酮,苯甲醛,苯甲醇，己醛,柠檬醛,芳樟醇,2-苯基乙醇,辛酸,壬酸,2-己烯醛,2-己烯-1-醇，(Z)-3-己烯-1-醇,总C13类去甲异戊二烯，总C6化合物，总阳性化合物(即，除C6化合物外的所有家族的总和)，总苯类化合物，和总可溶性固体(TSS)。因此,可以肯定的是，在VIS+SW-NIR范围内的HSI可能是一个很好的工具来估计非接触式TempranilloBlanco葡萄浆果的芳香成分，快,非破坏性的方式。
