Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy

Dias, Rafael Carlos Eloy; Valderrama, Patrícia; Março, Paulo Henrique; Dos Santos Scholz, Maria Brigida; Edelmann, Michael; Yeretzian, Chahan

doi:10.21256/zhaw-4849

Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-4849

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy
Authors:	Dias, Rafael Carlos Eloy Valderrama, Patrícia Março, Paulo Henrique Dos Santos Scholz, Maria Brigida Edelmann, Michael Yeretzian, Chahan
DOI:	10.21256/zhaw-4849 10.1016/j.foodchem.2018.02.076
Published in:	Food Chemistry
Volume(Issue):	255
Page(s):	132
Pages to:	138
Issue Date:	30-Jul-2018
Publisher / Ed. Institution:	Elsevier
ISSN:	0308-8146 1873-7072
Language:	English
Subjects:	Blends of coffee; Chemometric methods; Coffee defects; FTIR-PAS; Species of coffee; Coffee; Food Quality; Photoacoustic Techniques; Spectroscopy; Fourier Transform Infrared
Subject (DDC):	663: Beverage technology
Abstract:	Chemical analyses and sensory evaluation are the most applied methods for quality control of roasted and ground coffee (RG). However, faster alternatives would be highly valuable. Here, we applied infrared-photoacoustic spectroscopy (FTIR-PAS) on RG powder. Mixtures of specific defective beans were blended with healthy (defect-free) Coffea arabica and Coffea canephora bases in specific ratios, forming different classes of blends. Principal Component Analysis allowed predicting the amount/fraction and nature of the defects in blends while partial Least Squares Discriminant Analysis revealed similarities between blends (=samples). A successful predictive model was obtained using six classes of blends. The model could classify 100% of the samples into four classes. The specificities were higher than 0.9. Application of FTIR-PAS on RG coffee to characterize and classify blends has shown to be an accurate, easy, quick and "green" alternative to current methods.
URI:	https://digitalcollection.zhaw.ch/handle/11475/12178
Fulltext version:	Published version
License (according to publishing contract):	CC BY-NC-ND 4.0: Attribution - Non commercial - No derivatives 4.0 International
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Chemistry and Biotechnology (ICBT)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Dias, R. C. E., Valderrama, P., Março, P. H., Dos Santos Scholz, M. B., Edelmann, M., & Yeretzian, C. (2018). Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy. Food Chemistry, 255, 132–138. https://doi.org/10.21256/zhaw-4849

Dias, R.C.E. et al. (2018) ‘Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy’, Food Chemistry, 255, pp. 132–138. Available at: https://doi.org/10.21256/zhaw-4849.

R. C. E. Dias, P. Valderrama, P. H. Março, M. B. Dos Santos Scholz, M. Edelmann, and C. Yeretzian, “Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy,” Food Chemistry, vol. 255, pp. 132–138, Jul. 2018, doi: 10.21256/zhaw-4849.

DIAS, Rafael Carlos Eloy, Patrícia VALDERRAMA, Paulo Henrique MARÇO, Maria Brigida DOS SANTOS SCHOLZ, Michael EDELMANN und Chahan YERETZIAN, 2018. Quantitative assessment of specific defects in roasted ground coffee via infrared-photoacoustic spectroscopy. Food Chemistry. 30 Juli 2018. Bd. 255, S. 132–138. DOI 10.21256/zhaw-4849

Dias, Rafael Carlos Eloy, Patrícia Valderrama, Paulo Henrique Março, Maria Brigida Dos Santos Scholz, Michael Edelmann, and Chahan Yeretzian. 2018. “Quantitative Assessment of Specific Defects in Roasted Ground Coffee via Infrared-Photoacoustic Spectroscopy.” Food Chemistry 255 (July): 132–38. https://doi.org/10.21256/zhaw-4849.

Dias, Rafael Carlos Eloy, et al. “Quantitative Assessment of Specific Defects in Roasted Ground Coffee via Infrared-Photoacoustic Spectroscopy.” Food Chemistry, vol. 255, July 2018, pp. 132–38, https://doi.org/10.21256/zhaw-4849.