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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/39599
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dc.creatorVerônica Belchiorpt_BR
dc.creatorBruno Gonçalves Botelhopt_BR
dc.creatorLeandro Soares de Oliveirapt_BR
dc.creatorAdriana Silva Francapt_BR
dc.date.accessioned2022-02-23T08:55:16Z-
dc.date.available2022-02-23T08:55:16Z-
dc.date.issued2019-
dc.citation.volume273pt_BR
dc.citation.issue1pt_BR
dc.citation.spage178pt_BR
dc.citation.epage185pt_BR
dc.identifier.doi10.1016/j.foodchem.2017.12.026pt_BR
dc.identifier.issn03088146pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/39599-
dc.description.resumoCoffee cup quality, determined by the sensory attributes evaluated by professional tasters, is a decisive factor for evaluating coffee, with the “Specialty Coffee Association of America” (SCAA) classification being nowadays considered the most suitable. Panels of trained coffee tasters are used by the industry to describe and evaluate beverage quality, but those evaluations can be subjective and time demanding. Recent studies have demonstrated the potential of spectroscopy-based methods for establishing parameters of quality in the analysis of food products, including coffee. Thus, the aim of this study was to evaluate the potential of ATR-FTIR and chemometrics to discriminate espresso coffees with different sensory characteristics reported by a panel of coffee tasters. The results showed good consistency among coffee tasters. PLS-DA models based on spectroscopic data were able to classify samples according to sensory attributes, confirming the potential of FTIR and chemometrics in coffee quality evaluation.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentENG - DEPARTAMENTO DE ENGENHARIA MECÂNICApt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.departmentICEX - INSTITUTO DE CIÊNCIAS EXATASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofFood Chemistrypt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectEspresso coffeept_BR
dc.subjectSensory analysispt_BR
dc.subjectATR-FTIRpt_BR
dc.subjectChemometricspt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherCafépt_BR
dc.titleAttenuated total reflectance fourier transform spectroscopy (ATR-FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristicspt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/abs/pii/S0308814617319659pt_BR
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