Mid-infrared spectroscopy and sensory analysis applied to detection of adulteration in roasted coffee by addition of coffee husks

Quimica nova

Rodarte, Mírian Pereira¹  Guerreiro, Mário César²  Nunes, Cleiton Antônio²  Pinheiro, Ana Carla Marques²  Pereira, Rosemary Gualberto Fonseca Alvarenga²  Tavares, Katiany Mansur² 

[1] Universidade Federal de Juiz de Fora, Juiz de Fora, Brasil;Universidade Federal de Lavras, Lavras, Brasil

关键词: coffee;    adulteration;    chemometrics.;   

DOI  :  10.1590/S0100-40422012000600018

学科分类：化学（综合）

来源: Sociedade Brasileira de Quimica

【 摘 要 】

Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted and ground coffee by addition of coffee husks. Consumers' sensory perception of the adulteration was evaluated by a triangular test of the coffee beverages. Samples containing above 0.5% of coffee husks from pure coffees were discriminated by principal component analysis of the infrared spectra. A partial least-squares regression estimated the husk content in samples and presented a root-mean-square error for prediction of 2.0%. The triangular test indicated that were than 10% of coffee husks are required to cause alterations in consumer perception about adulterated beverages.

【 授权许可】

CC BY