Mid infrared spectroscopy and chemometrics as tools for the classification of roasted coffees by cup quality

作者：Craig Ana Paula; Botelho Bruno G; Oliveira Leandro S; Franca Adriana S^*

来源：Food Chemistry, 2018, 245: 1052-1061.

DOI：10.1016/j.foodchem.2017.11.066

• Coffee
• Cup quality
• Infrared spectroscopy

Sensory (cup) analysis is a reliable methodology for green coffee quality evaluation, but faces barriers when applied to commercial roasted coffees due to lack of information on roasting conditions. The aim of this study was to examine the potential of mid-infrared spectroscopy for predicting cup quality of arabica coffees of different roasting degrees. PCA analysis showed separation of arabica and robusta. A two-level PLS-DA Hierarchical strategy was employed, with coffee being classified as high or low quality in the first level and then separated according to cup quality in the second level. Validation results showed that the second level models exhibited 100% sensitivity and specificity in the training sets. For the test set, sensitivity ranged from 67% (rio zona) to 100% (soft) while specificity ranged from 71% (rio) to 100% (rioysh, hard). Thus, the proposed method can be used for the quality evaluation of arabica coffees regardless of roasting conditions.

• 出版日期2018-4-15