Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy

Food Chemistry
Rafael Carlos Eloy DiasChahan Yeretzian

Abstract

Chemical analyses and sensory evaluation are the most applied methods for quality control of roasted and ground coffee (RG). However, faster alternatives would be highly valuable. Here, we applied infrared-photoacoustic spectroscopy (FTIR-PAS) on RG powder. Mixtures of specific defective beans were blended with healthy (defect-free) Coffea arabica and Coffea canephora bases in specific ratios, forming different classes of blends. Principal Component Analysis allowed predicting the amount/fraction and nature of the defects in blends while partial Least Squares Discriminant Analysis revealed similarities between blends (=samples). A successful predictive model was obtained using six classes of blends. The model could classify 100% of the samples into four classes. The specificities were higher than 0.9. Application of FTIR-PAS on RG coffee to characterize and classify blends has shown to be an accurate, easy, quick and "green" alternative to current methods.

Citations

Jun 4, 2020·Sensors·Paweł Piotr KonieczkaMiguel Palma
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·M M Chayan MahmudRussell Keast
Jun 7, 2021·Arab Journal of Gastroenterology : the Official Publication of the Pan-Arab Association of Gastroenterology·Tao YuXu Shu
Nov 16, 2021·Journal of the Science of Food and Agriculture·Xiaoyuan WangMinghua Qiu

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