Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/9937
Título: Authenticity Control of Roasted Coffee Brands Using Near-Infrared Spectroscopy
Autor: Sarraguça, Mafalda Cruz
Santos, João Rodrigo
Rangel, António O.S.S.
Lopes, João Almeida
Palavras-chave: Coffee roasters
Authenticity control
Coffee brands
Near-infrared spectroscopy
Chemometrics
Data: 2013
Editora: Springer
Citação: SARRAGUÇA, Mafalda Cruz. ...[et al.] - Authenticity Control of Roasted Coffee Brands Using Near-Infrared Spectroscopy. Food Analytical methods. ISSN 1936-9751. vol.6, nº3 (2013) p.892-899
Resumo: Abstract In this work, a methodology based on near-infrared spectroscopy (NIRS) was exploited in order to discriminate between commercial coffee brands. The main advantages of this approach compared to other strategies (e.g., wet chemistry methods) are its lower cost, less labor, and lower time per analysis. Two commercial brands were discriminated among several others present in the Portuguese market. The chemometric method used to estimate discriminant models was partial least squares discriminant analysis (PLSDA). Results show that it is possible to discriminate coffee brands using this strategy with a correct classification of 100 %. The spectral region, more favorable to discrimination of roasted coffee brands, can be related with differences in the concentrations of compounds, such as, chlorogenic acid and sucrose, and also due to differences on lipid fraction. This methodology is adequate for field implementation, namely, adopting handheld NIRS instruments.
Peer review: yes
URI: http://hdl.handle.net/10400.14/9937
Versão do Editor: DOI 10.1007/s12161-012-9499-y
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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