Comparison of spectroscopy-based methods and chemometrics to confirm classification of specialty coffees

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dc.creatorVerônica Aline Belchior Silva
dc.creatorBruno Gonçalves Botelho
dc.creatorAdriana Silva Franca
dc.date.accessioned2025-01-06T21:36:38Z
dc.date.accessioned2025-09-08T22:52:44Z
dc.date.available2025-01-06T21:36:38Z
dc.date.issued2022
dc.description.sponsorshipOutra Agência
dc.format.mimetypepdf
dc.identifier.doihttps://doi.org/10.3390/foods11111655
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/1843/79047
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofFoods
dc.rightsAcesso Aberto
dc.subjectFourier, Espectroscopia de infravermelho por transformada de
dc.subjectCafé
dc.subjectAlimentos - Avaliação sensorial
dc.subjectSabor
dc.subject.otherFourier Transform Infrared FTIR
dc.subject.otherMainly near infrared NIRS
dc.subject.otherSpecialty coffee
dc.subject.otherPLS models
dc.titleComparison of spectroscopy-based methods and chemometrics to confirm classification of specialty coffees
dc.typeArtigo de periódico
local.citation.issue11
local.citation.spage1655
local.citation.volume11
local.description.resumoThe Specialty Coffee Association (SCA) sensory analysis protocol is the methodology that is used to classify specialty coffees. However, because the sensory analysis is sensitive to the taster’s training, cognitive psychology, and physiology, among other parameters, the feasibility of instrumental approaches has been recently studied for complementing such analyses. Spectroscopic methods, mainly near infrared (NIR) and mid infrared (FTIR—Fourier Transform Infrared), have been extensively employed for food quality authentication. In view of the aforementioned, we compared NIR and FTIR to distinguish different qualities and sensory characteristics of specialty coffee samples in the present study. Twenty-eight green coffee beans samples were roasted (in duplicate), with roasting conditions following the SCA protocol for sensory analysis. FTIR and NIR were used to analyze the ground and roasted coffee samples, and the data then submitted to statistical analysis to build up PLS models in order to confirm the quality classifications. The PLS models provided good predictability and classification of the samples. The models were able to accurately predict the scores of specialty coffees. In addition, the NIR spectra provided relevant information on chemical bonds that define specialty coffee in association with sensory aspects, such as the cleanliness of the beverage.
local.identifier.orcidhttps://orcid.org/0000-0003-0967-8451
local.identifier.orcidhttps://orcid.org/0000-0003-3961-1194
local.identifier.orcidhttps://orcid.org/0000-0002-7192-218X
local.publisher.countryBrasil
local.publisher.departmentENG - DEPARTAMENTO DE ENGENHARIA MECÂNICA
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.departmentICX - DEPARTAMENTO DE QUÍMICA
local.publisher.initialsUFMG
local.url.externahttps://www.mdpi.com/2304-8158/11/11/1655

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