Near-infrared spectroscopy as a green technology to monitor coffee roasting

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Foods and Raw Materials Pub Date : 2022-09-23 DOI:10.21603/2308-4057-2022-2-536

Krzysztof Wójcicki

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引用次数: 0

Abstract

Wet chemistry methods are traditionally used to evaluate the quality of a coffee beverage and its chemical characteristics. These old methods need to be replaced with more rapid, objective, and simple analytical methods for routine analysis. Near-infrared spectroscopy is an increasingly popular technique for nondestructive quality evaluation called a green technology. Our study aimed to apply near-infrared spectroscopy to evaluate the quality of coffee samples of different origin (Brazil, Guatemala, Peru, and Kongo). Particularly, we analyzed the roasting time and its effect on the quality of coffee. The colorimetric method determined a relation between the coffee color and the time of roasting. Partial least squares regression analysis assessed a possibility of predicting the roasting conditions from the near-infrared spectra. The regression results confirmed the possibility of applying near-infrared spectra to estimate the roasting conditions. The correlation between the spectra and the roasting time had R2 values of 0.96 and 0.95 for calibration and validation, respectively. The root mean square errors of prediction were low – 0.92 and 1.05 for calibration and validation, respectively. We also found a linear relation between the spectra and the roasting power. The quality of the models differed depending on the coffee origin and sub-region. All the coffee samples showed a good correlation between the spectra and the brightness (L* parameter), with R2 values of 0.96 and 0.95 for the calibration and validation curves, respectively. According to the results, near-infrared spectroscopy can be used together with the chemometric analysis as a green technology to assess the quality of coffee.

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近红外光谱技术作为监测咖啡烘焙的绿色技术

传统上，湿化学方法用于评估咖啡饮料的质量及其化学特性。这些旧方法需要用更快速、客观和简单的分析方法来代替，用于常规分析。近红外光谱技术是一种越来越流行的无损质量评价技术，被称为绿色技术。我们的研究旨在应用近红外光谱法评估不同产地（巴西、危地马拉、秘鲁和孔戈）咖啡样品的质量。特别分析了烘焙时间及其对咖啡品质的影响。比色法测定了咖啡颜色与烘焙时间之间的关系。偏最小二乘回归分析评估了从近红外光谱预测焙烧条件的可能性。回归结果证实了应用近红外光谱来估计焙烧条件的可能性。光谱和焙烧时间之间的相关性分别为0.96和0.95，用于校准和验证。校准和验证的预测均方根误差分别为0.92和1.05。我们还发现了光谱与焙烧功率之间的线性关系。模型的质量因咖啡产地和次区域而异。所有咖啡样品都显示出光谱与亮度（L*参数）之间的良好相关性，校准曲线和验证曲线的R2值分别为0.96和0.95。根据研究结果，近红外光谱可以与化学计量分析一起作为一种绿色技术来评估咖啡的质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Foods and Raw Materials FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.70

自引率

20.00%

发文量

审稿时长

24 weeks

期刊介绍： The journal «Foods and Raw Materials» is published from 2013. It is published in the English and German languages with periodicity of two volumes a year. The main concern of the journal «Foods and Raw Materials» is informing the scientific community on the works by the researchers from Russia and the CIS, strengthening the world position of the science they represent, showing the results of perspective scientific researches in the food industry and related branches. The main tasks of the Journal consist the publication of scientific research results and theoretical and experimental studies, carried out in the Russian and foreign organizations, as well as on the authors'' personal initiative; bringing together different categories of researchers, university and scientific intelligentsia; to create and maintain a common space of scientific communication, bridging the gap between the publications of regional, federal and international level.