FTIR and chemometrics as effective tools in predicting the quality of specialty coffees

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dc.creatorVerônica Belchior
dc.creatorBruno Gonçalves Botelho
dc.creatorSusana Casal
dc.creatorLeandro Soares de Oliveira
dc.creatorAdriana Silva Franca
dc.date.accessioned2022-05-16T20:36:07Z
dc.date.accessioned2025-09-09T01:24:15Z
dc.date.available2022-05-16T20:36:07Z
dc.date.issued2020
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
dc.description.sponsorshipOutra Agência
dc.identifier.doi10.1007/s12161-019-01619-z
dc.identifier.issn1936-9751
dc.identifier.urihttps://hdl.handle.net/1843/41723
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Analytical Methods
dc.rightsAcesso Restrito
dc.subjectTecnologia de alimentos
dc.subjectCafé
dc.subjectQualidade
dc.subject.otherCup quality
dc.subject.otherChemometrics
dc.subject.otherPartial least square regression (PLS)
dc.subject.otherAttenuated total reflectance (ATR)
dc.subject.otherFourier transform infrared spectroscopy (FTIR)
dc.subject.otherSpecialty Coffee Association (SCA)
dc.titleFTIR and chemometrics as effective tools in predicting the quality of specialty coffees
dc.typeArtigo de periódico
local.citation.epage283
local.citation.spage275
local.citation.volume13
local.description.resumoCup tasting is the most important tool to access the quality of coffee beans. However, the use of sensory evaluation alone can present some problems, since bias from the previous knowledge of a particular sample and health conditions of the taster can influence the results. Given the well-established potential of spectroscopic methods in coffee quality evaluation, in the present study, we sought to evaluate the potential of FTIR spectroscopy for quantitative evaluation of specialty coffee quality. Samples of specialty coffee were provided by the Federação dos Cafeicultores do Cerrado Mineiro and Fazenda Barinas. They were roasted in IKAWA coffee roaster, analyzed by a group of Q-graders, and submitted to FTIR analysis. Physicochemical analyses (pH, titratable acidity, brix, total solids, and browning compounds) were also employed to show potential differences. Only pH showed significant difference between the beverages. PLS results showed consistent models for predicting the quality previously given by the cuppers, with low values of RMSEC and RMSEP (0.23 both). Also, the models showed high values of Rc (0.99) and Rv (0.97). The whole spectra were considered as important to classify the coffees by their quality, showing the complexity of the beverage.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://link.springer.com/article/10.1007/s12161-019-01619-z

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