Investigating Consumer Preferences for Novel Grape Varieties Through Hedonic Sensory Analysis and Non-Destructive Near-Infrared Spectroscopy
While resistance or tolerance is a highly sought-after trait in new grape varieties, producing such grapes does not guarantee acceptance in the market. The objective of this study was to explore consumers’ appreciation of a novel tolerant table grape variety by integrating chemical, textural, and se...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-07-01
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| Series: | Chemosensors |
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| Online Access: | https://www.mdpi.com/2227-9040/13/7/238 |
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| author | Teodora Basile Lucia Rosaria Forleo Rocco Perniola |
| author_facet | Teodora Basile Lucia Rosaria Forleo Rocco Perniola |
| author_sort | Teodora Basile |
| collection | DOAJ |
| description | While resistance or tolerance is a highly sought-after trait in new grape varieties, producing such grapes does not guarantee acceptance in the market. The objective of this study was to explore consumers’ appreciation of a novel tolerant table grape variety by integrating chemical, textural, and sensory analyses with near-infrared (NIR) spectroscopy. To achieve this, we developed multivariate prediction models using artificial neural networks (ANNs) that were applied to the spectra of samples subjected to sensory analysis, allowing us to predict their composition. This approach offers a non-destructive way to conduct sensory analysis, as a single NIR spectrum can assess consumer appreciation and identify the chemical and physical characteristics of each berry. For the grape variety tested, we observed a significant favorable consensus among consumers. Therefore, instead of identifying differences, we focused on determining the optimal maturity ranges that enhance consumer appreciation for this variety. Our findings represent a step toward non-destructive sensory analysis; however, further research is still needed to refine this approach. |
| format | Article |
| id | doaj-art-2bfcb17029e64ad6908a992684bee9f0 |
| institution | DOAJ |
| issn | 2227-9040 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Chemosensors |
| spelling | doaj-art-2bfcb17029e64ad6908a992684bee9f02025-08-20T02:45:38ZengMDPI AGChemosensors2227-90402025-07-0113723810.3390/chemosensors13070238Investigating Consumer Preferences for Novel Grape Varieties Through Hedonic Sensory Analysis and Non-Destructive Near-Infrared SpectroscopyTeodora Basile0Lucia Rosaria Forleo1Rocco Perniola2CREA Research Centre for Viticulture and Enology, Via Casamassima 148, 70010 Turi, ItalyCREA Research Centre for Viticulture and Enology, Via Casamassima 148, 70010 Turi, ItalyCREA Research Centre for Viticulture and Enology, Via Casamassima 148, 70010 Turi, ItalyWhile resistance or tolerance is a highly sought-after trait in new grape varieties, producing such grapes does not guarantee acceptance in the market. The objective of this study was to explore consumers’ appreciation of a novel tolerant table grape variety by integrating chemical, textural, and sensory analyses with near-infrared (NIR) spectroscopy. To achieve this, we developed multivariate prediction models using artificial neural networks (ANNs) that were applied to the spectra of samples subjected to sensory analysis, allowing us to predict their composition. This approach offers a non-destructive way to conduct sensory analysis, as a single NIR spectrum can assess consumer appreciation and identify the chemical and physical characteristics of each berry. For the grape variety tested, we observed a significant favorable consensus among consumers. Therefore, instead of identifying differences, we focused on determining the optimal maturity ranges that enhance consumer appreciation for this variety. Our findings represent a step toward non-destructive sensory analysis; however, further research is still needed to refine this approach.https://www.mdpi.com/2227-9040/13/7/238grapenon-destructivehedonicnear-infrared |
| spellingShingle | Teodora Basile Lucia Rosaria Forleo Rocco Perniola Investigating Consumer Preferences for Novel Grape Varieties Through Hedonic Sensory Analysis and Non-Destructive Near-Infrared Spectroscopy Chemosensors grape non-destructive hedonic near-infrared |
| title | Investigating Consumer Preferences for Novel Grape Varieties Through Hedonic Sensory Analysis and Non-Destructive Near-Infrared Spectroscopy |
| title_full | Investigating Consumer Preferences for Novel Grape Varieties Through Hedonic Sensory Analysis and Non-Destructive Near-Infrared Spectroscopy |
| title_fullStr | Investigating Consumer Preferences for Novel Grape Varieties Through Hedonic Sensory Analysis and Non-Destructive Near-Infrared Spectroscopy |
| title_full_unstemmed | Investigating Consumer Preferences for Novel Grape Varieties Through Hedonic Sensory Analysis and Non-Destructive Near-Infrared Spectroscopy |
| title_short | Investigating Consumer Preferences for Novel Grape Varieties Through Hedonic Sensory Analysis and Non-Destructive Near-Infrared Spectroscopy |
| title_sort | investigating consumer preferences for novel grape varieties through hedonic sensory analysis and non destructive near infrared spectroscopy |
| topic | grape non-destructive hedonic near-infrared |
| url | https://www.mdpi.com/2227-9040/13/7/238 |
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