Comparison of Spectroscopy-Based Methods and Chemometrics to Confirm Classification of Specialty Coffees.

ABSTRACT: The 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 fo

SUBMITTER: Belchior V 

PROVIDER: S-EPMC9180846 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature