Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-4854
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dc.contributor.authorDias, Rafael Carlos Eloy-
dc.contributor.authorValderrama, Patrícia-
dc.contributor.authorMarço, Paulo Henrique-
dc.contributor.authorDos Santos Scholz, Maria Brigida-
dc.contributor.authorEdelmann, Michael-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-10-25T16:44:14Z-
dc.date.available2018-10-25T16:44:14Z-
dc.date.issued2018-
dc.identifier.issn2352-3409de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/12177-
dc.description.abstractThis article contains data related to the research article entitled "Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy" (Dias et al., 2018). A method potentially able for assessing the quality of roasted ground coffees is described in the origin paper. Infrared spectroscopy and photoacoustic detection (FTIR-PAS) associated with multivariate calibration were used. The samples were obtained blending whole and healthy coffee beans (C. arabica and C. canephora) with specific blends of defects, named selections, which contain broken, sour, and black beans, skin, woods and healthy beans still not collected. In addition to a reduction in commercial value, the presence of defects compromises the sensory attributes of coffee. On the other hand, selections are commonly found in coffee crops and can be added intentionally to the product. Twenty-five selections were used to obtain a panel of 154 blends. The FTIR-PAS spectra of each sample generated the prediction model of Partial Least Squares Regression parameters, which are also presented here.de_CH
dc.language.isoende_CH
dc.publisherElsevierde_CH
dc.relation.ispartofData in Briefde_CH
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0/de_CH
dc.subjectInfrared spectroscopyde_CH
dc.subjectRoasted ground coffeede_CH
dc.subjectPhotoacoustic spectroscopyde_CH
dc.subjectDefectsde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleData on roasted coffee with specific defects analyzed by infrared-photoacoustic spectroscopy and chemometricsde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.21256/zhaw-4854-
dc.identifier.doi10.1016/j.dib.2018.08.013de_CH
dc.identifier.pmid30140720de_CH
zhaw.funding.euNode_CH
zhaw.issue20de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end249de_CH
zhaw.pages.start242de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume2018de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
Appears in Collections:Publikationen Life Sciences und Facility Management

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