Infrared spectroscopy coupled with chemometrics in coffee post-harvest processes as complement to the sensory analysis

被引：24

作者：

Barrios-Rodriguez, Yeison Fernando ^{[1
]}

Reyes, Cristhian Andres Rojas ^{[1
]}

Campos, Joan Sebastian Triana ^{[1
]}

Giron-Hernandez, Joel ^{[1
]}

Rodriguez-Gamir, Juan ^{[2
]}

机构：

[1] Univ Surcolombiana USCO, Ctr Surcolombiano Invest Cafe CESURCAFE, Ave Pastrana Borrero Carrera 1a, Neiva, Huila, Colombia

[2] Inst Canario Invest Agr ICIA, Dept Prod Vegetal Zonas Trop & Subtrop, Ctra El Boqueron S-N, Tenerife 38270, Canary Islands, Spain

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2021年 / 145卷

关键词：

Chemometrics; Coffea arabica; Infrared spectra; Post-harvest; Roasting; ATR-FTIR SPECTROSCOPY; ROASTED COFFEES; DISCRIMINATION; ARABICA; CLASSIFICATION; ORIGINS; BEANS;

D O I：

10.1016/j.lwt.2021.111304

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sensory evaluation provides subjective information about characteristics related to the crop management and post-harvesting of coffee. Fourier Transform Infrared Spectroscopy (FTIR) quickly and easily detects additional coffee characteristics to those obtained through sensory analysis. This work aimed to complement the sensory evaluation of Specialty coffee by using FTIR and chemometrics. Samples from all three post-harvest methods (dry, semi-dry, and wet) were sensory analysed using the protocol of the Specialty Coffee Association (SCA). Infrared spectra were obtained from samples of green beans, medium roast coffee, and dark roast coffee, previously processed by the three post-harvest methods. Sensory evaluation, according to the SCA quality criteria, classified the coffee obtained from semi-dry process as excellent specialty coffee, and coffees obtained by wet and dry processing methods as very good specialty coffees. PCAs discriminated the post-harvest treatments based on the FTIR data. Recognition based on prediction of samples of the post-harvest treatments by LDAs was over 95%. Results demonstrated that FTIR in combination with multivariate analysis complemented the information obtained from the sensory analysis, and allowed to discriminate and identify the post-harvest treatments for green beans, medium roast coffee, and dark roast coffee.

引用

页数：7

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