Development of a fast and simple method to identify pure Arabica coffee and blended coffee by Infrared Spectroscopy.

ABSTRACT:

Abstract

Coffee is the second most consumed beverage in the world and Brazil is the biggest coffee producer. The main coffee species are Arabica (Coffea arabica) and Robusta (Coffea canephora). Arabica presents superior sensorial characteristics, as flavor and aroma, and Robusta is less expensive to produce. Pure Arabica coffee presents a market share of 70% and Arabic and Robusta are mixed to produce blended coffee. In this work, a fast and simple method to identify Arabica and blended coffee was proposed. The samples were analyzed by Infrared Spectroscopy in the mid and near-infrared regions and the spectra were used to develop a discriminant method. Using the method, the purity varied from 99.44 to 99.94% for pure Arabica coffees. To evaluate the method, the sample

SUBMITTER: Cestari A 

PROVIDER: S-EPMC8292507 | biostudies-literature | 2021 Sep

REPOSITORIES: biostudies-literature