Use of colour parameters for roasted coffee assessment

Bicho, Natalina Cavaco; Leitão, António E.; Ramalho, José C.; Lidon, Fernando C.

doi:10.1590/s0101-20612012005000068

Cited by 43 publications

(45 citation statements)

References 14 publications

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“…Mass losses of coffee beans might increase 10.5-19.4% in Arabica, and 10.1-16.7% in Robusta, with increase of roasting time (Bicho et al, 2012).…”

Section: Physical Parametersmentioning

confidence: 98%

“…The coordinate b* also show an antagonist pattern with increased roasting intensity, due to an increasing browning of the beans. Accordingly, parameters C* and H° can decrease significantly along the roasting process showing an increased reduction from green coffee to a sharp roasting intensity (Bicho et al, 2012).…”

Section: Physical Parametersmentioning

confidence: 99%

“…This commercial characteristic resulting of undergoing calibration stages during the benefit prior to marketing determines the required homogeneity of the coffee beans for roasting, to avoid burning of smaller grains (Cortez, 2001). Moreover, depending of the roasting degree, the volume of coffee beans might vary between 40-69% in Arabica, and 48-57% in Robusta (Bicho et al, 2012).…”

Section: Physical Parametersmentioning

confidence: 99%

“…Moreover, apparent densities of Arabica and Robusta green coffee do not vary significantly, showing values around 0.6-0.7 g cm -3 (Bicho, 2005;Coste, 1992;Esteves and Oliveira, 1970). Moreover, apparent density of coffee beans can decrease to 0.4-0.3 g cm -3 , with increase of roasting time (Bicho, 2005;Bicho et al, 2012).…”

Section: Physical Parametersmentioning

confidence: 99%

“…After milling, significant differences can be found between green Arabica and Robusta coffees in several colour parameters when D 65 and C are used (Bicho et al, 2012). The parameter L* might decrease significantly with roasting, whereas a* (green/red contribution) can increase sharply in Arabica and Robusta in a lower roasting degree with the opposite developing thereafter with higher roasting (contributing therefore to the red colour of the roasted coffee powder), similarly to what can happen before milling the beans.…”

Section: Physical Parametersmentioning

confidence: 99%

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Quality assessment of Arabica and Robusta green and roasted coffees ? A rev

Bichobr

Lidonbr

2013

Emir. J. Food Agric

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This review is a synopsis on coffee quality assessment of green and roasted coffee beans of Coffea arabica and Coffea canephora. The particle size, medium sieve, most frequent sieve, share split, cumulative calibration, trade homogeneity, mass of 1000 beans, apparent density, strange bodies and defects, mass losses on drying, olfactory and visual parameters, chromatic parameters, soluble solids, pH and chemical characterization (chlorogenic acids, caffeine and trigonelline) is described and evaluated, considering the most important factor associated to the coffee trade, according to a technological perspective.

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“…Mass losses of coffee beans might increase 10.5-19.4% in Arabica, and 10.1-16.7% in Robusta, with increase of roasting time (Bicho et al, 2012).…”

Section: Physical Parametersmentioning

confidence: 98%

Section: Physical Parametersmentioning

confidence: 99%

Section: Physical Parametersmentioning

confidence: 99%

Section: Physical Parametersmentioning

confidence: 99%

Section: Physical Parametersmentioning

confidence: 99%

See 3 more Smart Citations

Quality assessment of Arabica and Robusta green and roasted coffees ? A rev

Bichobr

Lidonbr

2013

Emir. J. Food Agric

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Feasibility of using colorimetric devices for whole and ground coffee roasting degrees prediction

de Carvalho Pires,

da Silva Mutz,

de Carvalho

et al. 2024

J Sci Food Agric

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BACKGROUNCoffee roasting is one of the crucial steps in obtaining a high‐quality product as it forms the product's color and flavor characteristics. Roast control is made by visual inspection or traditional instruments such as the Agtron spectrophotometer, which can have high implementation costs. Therefore, the present study evaluated colorimetric approaches (a bench colorimeter, smartphone digital images, and a colorimetric sensor) to predict the Agtron roasting degrees of whole and ground coffee. Two calibration approaches were assessed, i.e., Multiple Linear Regression (MLR) and Least‐Squares Support Vector Machine (LS‐SVM). For that, 70 samples of whole and ground roasted coffees comprising the Agtron roasting range were prepared.RESULTSThe results showed that all three colorimetric acquisition types were efficient for the model building, but the bench colorimeter and the smartphone digital images generally performed with great determination coefficients and low errors as measured by external validation. For the whole bean coffee, the best model presented an R2 of 0.99 and RMSE of 1.91%, while R2 of 0.99 and RMSE of 0.87% was obtained for ground coffee, both using the colorimeter.CONCLUSIONThe obtained models presented good prediction capability, as assessed by external validation and randomization tests. The obtained findings point to an alternative for coffee roasting monitoring that can lead to higher digitalization and local control of the process, even for smaller producers, due to its lower costs.This article is protected by copyright. All rights reserved.

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