Mid infrared spectroscopy and chemometrics as tools for the classification of roasted coffees by cup quality

Craig, Ana Paula; Botelho, Bruno G.; Oliveira, Leandro S.; Franca, Adriana S.

doi:10.1016/j.foodchem.2017.11.066

Cited by 71 publications

(72 citation statements)

References 36 publications

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“…The ATR-FTIR measurements were performed in a dry atmosphere and at room temperature (20 ± 0.5°C). [16] The dried and roasted cocoa beans were ground using a rotating blade and threshed independently; approximately 1 g of each cocoa powder sample was placed in the sampling accessory and pressed. All spectra were recorded within a range of 4000-650 cm −1 with an 8 cm −1 resolution and 20 scans and were submitted to background subtraction.…”

Section: Atr-ftir Analysismentioning

confidence: 99%

“…[23] (Figure 2) presents similar peaks reported in cocoa from the other cultivars and presents similarity with the FTIR spectra of roasted coffee. Craig et al [16] reported peaks in wavelengths 2922, 2852, 1743, and 1153 cm −1 ; the first three bands are associated with lipid absorption, and the last peak has been associated with polysaccharides; the region 1130-950 cm −1 is associated with strong carbohydrate absorbtion, and arabinogalactans may absorb at 1065 cm −1 and 1020 cm −1 . Reis et al [24] reported the content of caffeine in coffee expressed in the wavelength 2922-2855 cm -1 .…”

Section: Mathematical Expressionmentioning

confidence: 99%

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Water dynamics adsorption properties of dried and roasted cocoa beans (theobroma cacao L.)

Collazos-Escobar

Gutiérrez

Váquiro

et al. 2020

International Journal of Food Properties

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Water adsorption properties are necessary for determining and analyzing water sorption in dried and roasted cocoa beans during storage. Thus, this study aimed to determine the water adsorption isotherms and thermodynamic properties at temperatures of 25, 30, and 40°C and water activities between 0.10 and 0.85 using dynamic dew point method. Thirteen different models were fitted to experimental data to represent the dependence of the equilibrium moisture content. Additionally, the thermodynamic properties were determined using the best-fit isotherm model. The isotherms of dried and roasted cocoa beans showed typical behavior of products rich in soluble components, according to Brunauer-Emmett-Teller (BET) classification, which was satisfactorily modeled using the Iglesias and Chirife and Kuhn equations, respectively. The thermodynamic properties showed that the net isosteric heat of adsorption and the Gibbs free energy decreased with the equilibrium moisture content, indicating the energy changes and spontaneity during the adsorption process. The integral entropy of adsorption indicated the best conditions for product stability during storage. ARTICLE HISTORY

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Section: Atr-ftir Analysismentioning

confidence: 99%

Section: Mathematical Expressionmentioning

confidence: 99%

Water dynamics adsorption properties of dried and roasted cocoa beans (theobroma cacao L.)

Collazos-Escobar

Gutiérrez

Váquiro

et al. 2020

International Journal of Food Properties

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“…Using spectroscopic method, quality evaluation of ground roasted coffee has been studied using Raman spectroscopy [8], NIR and mid infrared spectroscopy [9][10][11], nuclear magnetic resonance spectroscopy [12] and UV-visible spectroscopy [13][14][15]. Comparing to other spectroscopic methods, UV-visible spectroscopy is suitable for developing authentication system for ground roasted coffee in Indonesia.…”

Section: Introductionmentioning

confidence: 99%

Identification of fresh and expired ground roasted robusta coffee using UV-visible spectroscopy and chemometrics

Yulia

Suhandy

2018

MATEC Web Conf.

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The freshness of ground roasted coffee escapes extremely fast. For this reason, the evaluation of conservation state of ground roasted coffee must be taken into account for acceptability of coffee. Unfortunately, it is difficult to discriminate the fresh and expired ground roasted coffee physically by our naked eyes. Thus, it is desired to develop an analytical method to evaluate the fresh and expired ground roasted coffee using reliable methods. The objective of this research was to evaluate the potential of UVvisible spectroscopy and chemometrics method for classification of fresh and expired ground roasted robusta coffee. A number of 200 samples of robusta fresh coffee and 200 samples of robusta expired coffee was used. The spectral data were pre-treated using standard normal variate (SNV), moving average smoothing (window: 9) and Savitzky-Golay 2 nd derivative (order: 2; window: 11). The analysis data was done statistically using multivariate chemometric techniques, including principal component analysis (PCA) and soft independent modeling of class analogy (SIMCA) in the spectral range of 230-400 nm. PCA with PC1 = 94% and PC2 = 4% showed clear clustering of samples (p ⩽ 0.05). UV-visible spectroscopy with SIMCA analysis allowed to classify between fresh and expired ground roasted robusta coffee with a correct classification rate of 100%.

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“…As a summary, however, notable uses, often aided with robust statistical and chemometric analysis include laser-induced breakdown spectroscopy and Raman spectroscopy for food analysis and adulteration (Esteki, Shahsavari, & Simal-Gandara, 2018;Li & Church, 2014;Markiewicz-Keszycka et al, 2017;Sezer, Bilge, & Boyaci, 2017, Temiz, Sezer, Berkkan, Tamer, & Boyaci, 2018, fluorescence spectroscopy for beverage discrimination (Sádecká, Jakubíková, & Májek, 2018;Gordon, Cozzolino, Chandra, Power, Roberts, & Chapman, 2017), food authenticity testing (Dankowska, 2016), changes due to variable process-treatments (Liu, Zamora, Castillo, & Saldo, 2018) or even pungency in spicy food (Monago-Maraña, Guzmán-Becerra, Muñoz de la Peña, & Galeano-Díaz, 2018). Mid infrared (MIR) applications include MIR with chemometrics applied to food and beverage classification (Craig, Botelho, Oliveira, & Franca, 2018), monitoring shelf-life (Bureau, Georgé, Perrin, & Renard, 2017), and food value-adding (Coppa, Revello-Chion, Giaccone, Tabacco, & Borreani, 2017). Similarly, attenuated total reflectance (ATR)-IR spectroscopy has been useful for several applications, for example, in the detection and identification of food adulterants (Deconinck, Aouadi, Bothy, & Courselle, 2018), screening for food toxins (Jaiswal, Jha, Kaur, Borah, & Ramya, 2018) and quantification of food constituents (Anjos, Campos, Ruiz, & Antunes, 2015) among others.…”

Section: Spectroscopymentioning

confidence: 99%

Advances in meat spoilage detection: A short focus on rapid methods and technologies

Fletcher

Mullane

Platts

et al. 2018

CyTA - Journal of Food

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2018) Advances in meat spoilage detection: A short focus on rapid methods and technologies, ABSTRACT Meat spoilage is a metabolic process where the change in sensory characteristics deems it to be unacceptable for human consumption. Meat spoilage typically occurs under conditions of optimal water availability, low oxygen, and low temperature conditions, where growth conditions are ideal for microbial growth. Technological advances in the food industry have been at high demand for the past decade, to ensure food safety and health regulations are met using earlier detection methods. Detection technologies such as polymerase chain reactions, spectroscopy, odor sensors devices such as the electric nose are just a few methods used to identify meat spoilage.Avances en la detección de deterioro de la carne: breve enfoque en tecnologías y métodos rápidos RESUMEN El deterioro de la carne es un proceso metabólico en el que los cambios en las características sensoriales de la carne dan cuenta de que ésta es inaceptable para el consumo humano. Típicamente, dicho deterioro ocurre bajo condiciones de óptima disponibilidad de agua, bajo nivel de oxígeno y baja temperatura, es decir, condiciones ideales para el crecimiento bacteriano. Durante la última década, en la industria alimentaria se ha producido una fuerte demanda de avances tecnológicos en aras de garantizar la seguridad alimentaria y cumplir con las regulaciones sanitarias utilizando dichas tecnologías. Algunos métodos empleados para identificar el deterioro de la carne, entre otros, implican el uso de tecnologías de detección como reacciones en cadena de la polimerasa, espectroscopia y sensores de olor, por ejemplo, la nariz electrónica. ARTICLE HISTORY

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Mid infrared spectroscopy and chemometrics as tools for the classification of roasted coffees by cup quality

Cited by 71 publications

References 36 publications

Water dynamics adsorption properties of dried and roasted cocoa beans (theobroma cacao L.)

Water dynamics adsorption properties of dried and roasted cocoa beans (theobroma cacao L.)

Identification of fresh and expired ground roasted robusta coffee using UV-visible spectroscopy and chemometrics

Advances in meat spoilage detection: A short focus on rapid methods and technologies

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