Exploiting near infrared spectroscopy as an analytical tool for on-line monitoring of acidity during coffee roasting

João Rodrigo Santos, Miguel Lopo, António O. S. S. Rangel, João Almeida Lopes*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

34 Citations (Scopus)

Abstract

This work focused on the monitoring during the roasting process of one of the main characteristics of coffee's organoleptic profile: acidity. Batches of Arabica and Robusta coffee varieties from different origins were roasted following different process conditions. Simultaneously, real-time on-line monitoring of the coffee roasting process was performed with near infrared spectroscopy (NIRS) using a diffuse reflectance probe. Spectral data were analysed with chemometric tools and acidity profiles were estimated directly from NIR spectra, revealing an encouraging agreement with values obtained with the reference analytical methodology. NIRS proved to be a reliable non-invasive technique for real-time monitoring of coffee roasting processes and may be used as an end-roasting signalizing tool. Furthermore, the approach presented also revealed good perspectives for the exploration of NIRS in the monitoring of other relevant compounds during coffee roasting.
Original languageEnglish
Pages (from-to)408-415
Number of pages8
JournalFood Control
Volume60
DOIs
Publication statusPublished - 1 Feb 2016

Keywords

  • Chemometrics
  • Coffee acidity
  • Coffee roasting
  • Near infrared spectroscopy
  • On-line monitoring

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