Estimation of Sensory Analysis Cupping Test Arabica Coffee Using NIR Spectroscopy

2nd International Conference on Agricultural Engineering for Sustainable Agricultural Production

Safrizal^1,2 ; Sutrisno, S.^3 ; Lilik, P.E.N.^3 ; Ahmad, U.^3 ; Samsudin, S.^4

Bogor Agricultural University (IPB), Indonesia^1

Syiah Kuala University, Indonesia^2

Department of Mechanical and Biosystem Engineering, Bogor Agricultural University (IPB), Indonesia^3

BALITTRI Bogor, Indonesia^4

关键词: Chemical compositions;    Coffee powders;    Coffee qualities;    Cross validation;    Multiplicative scatter correction;    NIR spectroscopy;    Pre-Treatment;    Taste sensor;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/147/1/012008/pdf
DOI  :  10.1088/1755-1315/147/1/012008

来源: IOP

【 摘 要 】

Flavors have become the most important coffee quality parameters now day, many coffee consuming countries require certain taste scores for the coffee to be ordered, the currently used cupping method of appraisal is the method designed by The Specialty Coffee Association Of America (SCAA), from several previous studies was found that Near-Infrared Spectroscopy (NIRS) can be used to detect chemical composition of certain materials including those associated with flavor so it is possible also to be applied to coffee powder. The aim of this research is to get correlation between NIRS spectrum with cupping scoring by tester, then look at the possibility of testing coffee taste sensors using NIRS spectrum. The coffee samples were taken from various places, altitudes and postharvest handling methods, then the samples were prepared following the SCAA protocol, for sensory analysis was done in two ways, with the expert tester and with the NIRS test. The calibration between both found that Without pretreatment using PLS get RMSE cross validation 6.14, using Multiplicative Scatter Correction spectra obtained RMSE cross validation 5.43, the best RMSE cross-validation was 1.73 achieved by de-trending correction, NIRS can be used to predict the score of cupping.