TY - JOUR
T1 - In-line monitoring of the coffee roasting process with near infrared spectroscopy
T2 - measurement of sucrose and colour
AU - Santos, João Rodrigo
AU - Viegas, Olga
AU - Páscoa, Ricardo N. M. J.
AU - Ferreira, Isabel M. P. L. V. O.
AU - Rangel, António O. S. S.
AU - Lopes, João Almeida
PY - 2016/10/1
Y1 - 2016/10/1
N2 - In this work, a real-time and in-situ analytical tool based on near infrared spectroscopy is proposed to predict two of the most relevant coffee parameters during the roasting process, sucrose and colour. The methodology was developed taking in consideration different coffee varieties (Arabica and Robusta), coffee origins (Brazil, East-Timor, India and Uganda) and roasting process procedures (slow and fast). All near infrared spectroscopy-based calibrations were developed resorting to partial least squares regression. The results proved the suitability of this methodology as demonstrated by range-error-ratio and coefficient of determination higher than 10 and 0.85 respectively, for all modelled parameters. The relationship between sucrose and colour development during the roasting process is further discussed, in light of designing in real-time coffee products with similar visual appearance and distinct organoleptic profile.
AB - In this work, a real-time and in-situ analytical tool based on near infrared spectroscopy is proposed to predict two of the most relevant coffee parameters during the roasting process, sucrose and colour. The methodology was developed taking in consideration different coffee varieties (Arabica and Robusta), coffee origins (Brazil, East-Timor, India and Uganda) and roasting process procedures (slow and fast). All near infrared spectroscopy-based calibrations were developed resorting to partial least squares regression. The results proved the suitability of this methodology as demonstrated by range-error-ratio and coefficient of determination higher than 10 and 0.85 respectively, for all modelled parameters. The relationship between sucrose and colour development during the roasting process is further discussed, in light of designing in real-time coffee products with similar visual appearance and distinct organoleptic profile.
KW - Chemometrics
KW - Coffee roasting
KW - Colour
KW - In-line monitoring
KW - Near infrared spectroscopy
KW - Sucrose
UR - http://www.scopus.com/inward/record.url?scp=84964067879&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2016.03.114
DO - 10.1016/j.foodchem.2016.03.114
M3 - Article
C2 - 27132829
AN - SCOPUS:84964067879
SN - 0308-8146
VL - 208
SP - 103
EP - 110
JO - Food Chemistry
JF - Food Chemistry
ER -