Brewed coffee sensorial classification with fluorescence spectroscopy by chemometric analysis

Abstract

The analysis of the quality and selection of green coffee beans is currently performed using sensory methods, following the SCAA cupping protocol, which yields qualitative results. Evaluators assess 11 different sensory attributes of the coffee, using a 300 g sample roasted lightly for 10-15 minutes over a direct flame. The roasted sample is then ground and divided equally into 5 pots, infused with water, and allowed to rest for 5 minutes. Following this resting period, sensory analysis is conducted, with scores assigned to each attribute on a scale of 0 -10. This procedure is carried out independently and in triplicated. In the day-to-day operations of a coffee roasting plant, it is important to maintain control over each batch of raw coffee and ensure that the roasting process is followed accurately. Currently, this evaluation process requires a complex and comprehensive infrastructure. However, advancements in optical and computational capabilities have opened new possibilities. Consequently, this research aims to explore the application of fluorescence spectroscopy on raw coffee samples and utilize chemometric techniques to separate and classify the beverage profiles.