期刊
FOOD CHEMISTRY
卷 135, 期 3, 页码 1828-1835出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2012.06.059
关键词
Green coffee beans; Coffee bean defects; Near infrared spectroscopy; Partial least squares regression; Experimental design
资金
- Fundacao para a Ciencia e a Tecnologia [PEst-C/EQB/LA0006/2011, PEst-OE/EQB/LA0016/2011]
- QREN
- POPH
- FSE
- MCTES
- [SFRH/BPD/63492/2009]
- [SFRH/BPD/747 88/2010]
Characterisation of coffee quality based on bean quality assessment is associated with the relative amount of defective beans among non-defective beans. It is therefore important to develop a methodology capable of identifying the presence of defective beans that enables a fast assessment of coffee grade and that can become an analytical tool to standardise coffee quality. In this work, a methodology for quality assessment of green coffee based on near infrared spectroscopy (NIRS) is proposed. NIRS is a green chemistry, low cost, fast response technique without the need of sample processing. The applicability of NIRS was evaluated for Arabica and Robusta varieties from different geographical locations. Partial least squares regression was used to relate the NIR spectrum to the mass fraction of defective and non-defective beans. Relative errors around 5% show that NIRS can be a valuable analytical tool to be used by coffee roasters, enabling a simple and quantitative evaluation of green coffee quality in a fast way. (C) 2012 Elsevier Ltd. All rights reserved.
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