Verjuice: chemical and sensory characterization

Online seminar
h. 8.30 - 10.30

• Verjuice: chemical and sensory characterization
  dott.ssa Amanda Dupas De Matos - Sensory Research Officer presso FEAST (Food Experience and Sensory Tasting) and Riddet Institute - Palmerston North (New Zealand)

Abstract
Verjuice is an unfermented grape juice obtained from pressing of unripe grape berries whose culinary and medicinal utilization dates back to very ancient times. This seminar will cover aspects such as (i) grape picking time to make verjuice, (ii) chemical and sensory aspects and (iii) some methods of production. Two studies will be presented in detail, one about the use of verjuice as a salad seasoning, and the other about the sensory characterization of cucumber pickled with verjuice – in order to represent different possibilities of use for this such interesting product. At the end, future research perspectives for verjuice will be discussed.

Bio
Amanda Dupas De Matos received her PhD in 2019 from University of Padua, where she investigated the chemical and sensory aspects of verjuice: an unfermented juice obtained from thinned unripe grapes. Amanda completed her Postdoc at the Free University of Bozen-Bolzano, where she worked on the application of high-resolution analytical techniques for the analysis of wines and distillates in relationship with their sensory profile. Amanda has a multi-disciplinary background in food chemistry and sensory analysis, and has focused on winery products in the last 5 years. Amanda joined the Riddet Institute in February 2020 and is working on other food categories through the MBIE fermented foods project. Amanda has joined the FEAST team as Sensory Science Research Officer under the supervision of Prof. Joanne Hort.