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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/39558
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dc.creatorAna Paula Craigpt_BR
dc.creatorBruno Gonçalves Botelhopt_BR
dc.creatorLeandro Soares de Oliveirapt_BR
dc.creatorAdriana Silva Françapt_BR
dc.date.accessioned2022-02-22T10:50:32Z-
dc.date.available2022-02-22T10:50:32Z-
dc.date.issued2017-
dc.citation.volume245pt_BR
dc.citation.spage1052pt_BR
dc.citation.epage1061pt_BR
dc.identifier.doi10.1016/j.foodchem.2017.11.066pt_BR
dc.identifier.issn03088146pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/39558-
dc.description.resumoSensory (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.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentICX - DEPARTAMENTO DE QUÍMICApt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Chemistrypt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectCoffeept_BR
dc.subjectCup qualitypt_BR
dc.subjectInfrared spectroscopypt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherCafépt_BR
dc.titleMid infrared spectroscopy and chemometrics as tools for the classification of roasted coffees by cup qualitypt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/abs/pii/S030881461731885X?via%3Dihubpt_BR
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