TY - JOUR
T1 - Evaluation of green coffee beans quality using near infrared spectroscopy
T2 - a quantitative approach
AU - Santos, João Rodrigo
AU - Sarraguça, Mafalda C.
AU - Rangel, António O. S. S.
AU - Lopes, João A.
PY - 2012/12/1
Y1 - 2012/12/1
N2 - Characterisation of coffee quality based on bean quality assessment is associated with the relative amount of defective beans among non-defective beans. It is therefore important to develop a methodology capable of identifying the presence of defective beans that enables a fast assessment of coffee grade and that can become an analytical tool to standardise coffee quality. In this work, a methodology for quality assessment of green coffee based on near infrared spectroscopy (NIRS) is proposed. NIRS is a green chemistry, low cost, fast response technique without the need of sample processing. The applicability of NIRS was evaluated for Arabica and Robusta varieties from different geographical locations. Partial least squares regression was used to relate the NIR spectrum to the mass fraction of defective and non-defective beans. Relative errors around 5% show that NIRS can be a valuable analytical tool to be used by coffee roasters, enabling a simple and quantitative evaluation of green coffee quality in a fast way.
AB - Characterisation of coffee quality based on bean quality assessment is associated with the relative amount of defective beans among non-defective beans. It is therefore important to develop a methodology capable of identifying the presence of defective beans that enables a fast assessment of coffee grade and that can become an analytical tool to standardise coffee quality. In this work, a methodology for quality assessment of green coffee based on near infrared spectroscopy (NIRS) is proposed. NIRS is a green chemistry, low cost, fast response technique without the need of sample processing. The applicability of NIRS was evaluated for Arabica and Robusta varieties from different geographical locations. Partial least squares regression was used to relate the NIR spectrum to the mass fraction of defective and non-defective beans. Relative errors around 5% show that NIRS can be a valuable analytical tool to be used by coffee roasters, enabling a simple and quantitative evaluation of green coffee quality in a fast way.
KW - Coffee bean defects
KW - Experimental design
KW - Green coffee beans
KW - Near infrared spectroscopy
KW - Partial least squares regression
UR - http://www.scopus.com/inward/record.url?scp=84865770909&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2012.06.059
DO - 10.1016/j.foodchem.2012.06.059
M3 - Article
C2 - 22953929
AN - SCOPUS:84865770909
SN - 0308-8146
VL - 135
SP - 1828
EP - 1835
JO - Food Chemistry
JF - Food Chemistry
IS - 3
ER -