Attenuated total reflectance fourier transform spectroscopy (ATR-FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristics

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dc.creatorVerônica Belchior
dc.creatorBruno Gonçalves Botelho
dc.creatorLeandro Soares de Oliveira
dc.creatorAdriana Silva Franca
dc.date.accessioned2022-02-23T08:55:16Z
dc.date.accessioned2025-09-09T00:53:01Z
dc.date.available2022-02-23T08:55:16Z
dc.date.issued2019
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.format.mimetypepdf
dc.identifier.doi10.1016/j.foodchem.2017.12.026
dc.identifier.issn03088146
dc.identifier.urihttps://hdl.handle.net/1843/39599
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFood Chemistry
dc.rightsAcesso Restrito
dc.subjectTecnologia de alimentos
dc.subjectCafé
dc.subject.otherEspresso coffee
dc.subject.otherSensory analysis
dc.subject.otherATR-FTIR
dc.subject.otherChemometrics
dc.titleAttenuated total reflectance fourier transform spectroscopy (ATR-FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristics
dc.typeArtigo de periódico
local.citation.epage185
local.citation.issue1
local.citation.spage178
local.citation.volume273
local.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.
local.publisher.countryBrasil
local.publisher.departmentENG - DEPARTAMENTO DE ENGENHARIA MECÂNICA
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentICEX - INSTITUTO DE CIÊNCIAS EXATAS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/abs/pii/S0308814617319659

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