Abstract—Given the successful application of spectroscopic methods in the field of coffee analysis as fast and reliable routine techniques, the objective of this work was to evaluate the feasibility of employing Diffuse Reflectance Infrared Fourier Transform Spectroscopy (DRIFTS) for discrimination between roasted coffees that presented distinct sensory characteristics and were submitted to a range of roasting conditions. Samples consisted of coffees obtained from Nespresso type capsules of intensity levels ranging from 2 to 12. Principal Component Analysis (PCA) of the processed spectra provided separation of the samples into three groups: low (positive PC1), medium (scattered) and high (negative PC1) intensity. Group separation was related to both roasting intensity and sensory parameters, with a clear separation between samples described as low roasted with fruity and floral flavors in comparison to samples described as being intense and very roasted. PLS-DA models were constructed and provided satisfactory discrimination according to sensory characteristics. Samples were classified according to flavor as sugar browning, enzymatic, or dry distillation. Such results confirm the potential of DRIFTS in the discrimination and classification of roasted and ground coffees.

 

Index Terms—chemometrics, coffee, DRIFTS, FTIR, spectroscopic methods

Cite: Verônica Belchior, Adriana S. Franca, and Leandro S. Oliveira, "Potential of Diffuse Reflectance Infrared Fourier Transform Spectroscopy and Chemometrics for Coffee Quality Evaluation," International Journal of Food Engineering, Vol. 2, No. 1, pp. 1-8, June 2016. doi: 10.18178/ijfe.2.1.1-8