Interberry
The INTERBERRY project was a multidisciplinary study aiming at improving soft fruits quality and marketability by investigating innovative processed products based on berry fruit to develop new healthy drinks with appealing sensory characteristics and nutritional advantages.
The study comprised:
- The analysis of berry fruit juices in terms of chemical compositional parameters (sugar, malic acid, citric acid and ascorbic acid content, total amount of polyphenols).
- The assessment of berry fruit juices by a consumer panel to investigate the overall liking.
- The sensory profiling of a subset of significant berries by trained panel.
- The monitoring of the volatile profile of different berries varieties over two seasons by means of head-space techniques (SPME/GC-MS; PTR-MS in collaboration with the FEM Volatile Compounds Technological Platform).
- The analysis of the headspace profile of commercial berries and fresh juices to identify the relevant compounds.
Publications
• Cappellin, L., Aprea E., Granitto,P., Romano, A., Gasperi,F., Biasioli, F. (2013). Multiclass methods in the analysis of metabolomic datasets: The example of raspberry cultivar volatile compounds detected by GC–MS and PTR-MS. Food Research International, 54(1), 1313-1320. DOI:10.1016/j.foodres.2013.02.004 link
• Aprea, E., Carlin, S., Giongo, L., Grisenti, M., Gasperi. F. (2010). Characterization of 14 Raspberry Cultivars by Solid-Phase Microextraction and Relationship with Gray Mold Susceptibility. Journal of Agricultural and Food Chemistry 58(2), 1100–1105. DOI: 10.1021/jf902603f link
• Aprea, E., Biasioli, F., Carlin, S., Endrizzi, I., Gasperi, F. (2009). Investigation of Volatile Compounds in Two Raspberry Cultivars by Two Headspace Techniques: Solid-Phase Microextraction/Gas Chromatography-Mass Spectrometry (SPME/GC-MS) and Proton-Transfer Reaction-Mass Spectrometry (PTR-MS). Journal of Agricultural and Food Chemistry 57(10) 4011-4018. DOI: 10.1021/jf803998c link
• Endrizzi, I., Pirretti, G., Calò, D., & Gasperi, F. (2009). A consumer study of fresh juices containing berry fruits. Journal of the Science of Food and Agriculture, 89(7), 1227-1235. DOI: 10.1002/jsfa.3580 link
• Gasperi, F., Aprea, E., Biasioli, F., Carlin, S., Endrizzi, I., Pirretti, G., et al. (2009). Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice. Food Chemistry, 115(1), 129-136. DOI: 10.1016/j.foodchem.2008.11.078 link
• Cappellin, L., Aprea E., Granitto,P., Romano, A., Gasperi,F., Biasioli, F. (2013). Multiclass methods in the analysis of metabolomic datasets: The example of raspberry cultivar volatile compounds detected by GC–MS and PTR-MS. Food Research International, 54(1), 1313-1320. DOI:10.1016/j.foodres.2013.02.004 link
• Aprea, E., Carlin, S., Giongo, L., Grisenti, M., Gasperi. F. (2010). Characterization of 14 Raspberry Cultivars by Solid-Phase Microextraction and Relationship with Gray Mold Susceptibility. Journal of Agricultural and Food Chemistry 58(2), 1100–1105. DOI: 10.1021/jf902603f link
• Aprea, E., Biasioli, F., Carlin, S., Endrizzi, I., Gasperi, F. (2009). Investigation of Volatile Compounds in Two Raspberry Cultivars by Two Headspace Techniques: Solid-Phase Microextraction/Gas Chromatography-Mass Spectrometry (SPME/GC-MS) and Proton-Transfer Reaction-Mass Spectrometry (PTR-MS). Journal of Agricultural and Food Chemistry 57(10) 4011-4018. DOI: 10.1021/jf803998c link
• Endrizzi, I., Pirretti, G., Calò, D., & Gasperi, F. (2009). A consumer study of fresh juices containing berry fruits. Journal of the Science of Food and Agriculture, 89(7), 1227-1235. DOI: 10.1002/jsfa.3580 link
• Gasperi, F., Aprea, E., Biasioli, F., Carlin, S., Endrizzi, I., Pirretti, G., et al. (2009). Effects of supercritical CO2 and N2O pasteurisation on the quality of fresh apple juice. Food Chemistry, 115(1), 129-136. DOI: 10.1016/j.foodchem.2008.11.078 link
C O N T A c t u s
C O N T A c t u s
The Sensory Lab is on the ground floor of the Palazzo della Ricerca e della Conoscenza (PRC) of the Research and Innovation Centre (CRI) at the Edmund Mach Foundation.
Tel. +39 0461 615320 / +39 0461 6153188 laboratorio.sensoriale@fmach.it
