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

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dc.creatorAna Paula Craig
dc.creatorBruno Gonçalves Botelho
dc.creatorLeandro Soares de Oliveira
dc.creatorAdriana Silva França
dc.date.accessioned2022-02-22T10:50:32Z
dc.date.accessioned2025-09-09T01:03:13Z
dc.date.available2022-02-22T10:50:32Z
dc.date.issued2017
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.foodchem.2017.11.066
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/1843/39558
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Chemistry
dc.rightsAcesso Restrito
dc.subjectTecnologia de alimentos
dc.subjectCafé
dc.subject.otherCoffee
dc.subject.otherCup quality
dc.subject.otherInfrared spectroscopy
dc.titleMid infrared spectroscopy and chemometrics as tools for the classification of roasted coffees by cup quality
dc.typeArtigo de periódico
local.citation.epage1061
local.citation.spage1052
local.citation.volume245
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/abs/pii/S030881461731885X?via%3Dihub

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