Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café

Química Nova

Katiany Mansur Tavares²  Rosemary Gualberto Fonseca Alvarenga Pereira²  Cleiton Antônio Nunes²  Ana Carla Marques Pinheiro²  Mírian Pereira Rodarte¹  Mário César Guerreiro¹ 

[1] ,Universidade Federal de Lavras Departamento de Ciência dos Alimentos Lavras MG ,Brasil

关键词: coffee;    adulteration;    chemometrics;   

DOI  :  10.1590/S0100-40422012000600018

来源: SciELO

【 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-NC   
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