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Exploiting near infrared spectroscopy as an analytical tool for on-line monitoring of acidity during coffee roasting

2016-08-13Journal article Restricted access
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dc.contributor.authorSantos, J. R.
dc.contributor.authorLopo, M.
dc.contributor.authorRangel, António O. S. S.
dc.contributor.authorLopes, J. A.
dc.date.accessioned2016-01-21T10:37:32Z
dc.date.available2016-01-21T10:37:32Z
dc.date.issued2016-08-13
dc.description.abstractThis work focused on the monitoring during the roasting process of one of the main characteristics of coffee's organoleptic profile: acidity. Batches of Arabica and Robusta coffee varieties from different origins were roasted following different process conditions. Simultaneously, real-time on-line monitoring of the coffee roasting process was performed with near infrared spectroscopy (NIRS) using a diffuse reflectance probe. Spectral data were analysed with chemometric tools and acidity profiles were estimated directly from NIR spectra, revealing an encouraging agreement with values obtained with the reference analytical methodology. NIRS proved to be a reliable non-invasive technique for real-time monitoring of coffee roasting processes and may be used as an end-roasting signalizing tool. Furthermore, the approach presented also revealed good perspectives for the exploration of NIRS in the monitoring of other relevant compounds during coffee roasting.pt_PT
dc.identifier.citationSantos, J.R.; Lopo, M.; Rangel, António O.S.S.; Lopes, J.A. -Exploiting near infrared spectroscopy as an analytical tool for on-line monitoring of acidity during coffee roasting. Food Control, ISSN: 0956-7135. (2016) 60, 408-415pt_PT
dc.identifier.doi10.1016/j.foodcont.2015.08.007pt_PT
dc.identifier.eid84940055447
dc.identifier.urihttp://hdl.handle.net/10400.14/18972
dc.identifier.wos000364882900054
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationDESENVOLVIMENTO DE SISTEMAS AUTOMÁTICOS MINIATURIZADOS DE BAIXO CUSTO NA CARACTERIZAÇÃO QUÍMICA DE CAFÉS
dc.subjectCoffee roastingpt_PT
dc.subjectCoffee aciditypt_PT
dc.subjectNear infrared spectroscopypt_PT
dc.subjectOn-line monitoringpt_PT
dc.subjectChemometricspt_PT
dc.titleExploiting near infrared spectroscopy as an analytical tool for on-line monitoring of acidity during coffee roastingpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDESENVOLVIMENTO DE SISTEMAS AUTOMÁTICOS MINIATURIZADOS DE BAIXO CUSTO NA CARACTERIZAÇÃO QUÍMICA DE CAFÉS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F63492%2F2009/PT
oaire.citation.endPage415
oaire.citation.startPage408
person.familyNameSantos
person.familyNameSantos Silva Rangel
person.familyNameLopes
person.givenNameJoão
person.givenNameAntónio Osmaro
person.givenNameJoao
person.identifier126281
person.identifier.ciencia-id2315-DA7D-9221
person.identifier.ciencia-idD61D-7CFB-178A
person.identifier.ciencia-id851D-6813-3FB5
person.identifier.orcid0000-0002-4182-4431
person.identifier.orcid0000-0002-6486-8947
person.identifier.orcid0000-0002-1657-344X
person.identifier.ridD-3198-2012
person.identifier.ridH-1733-2011
person.identifier.scopus-author-id15763817400
person.identifier.scopus-author-id7004827387
person.identifier.scopus-author-id7202733600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublicationaabaef19-ecc1-4be4-bba2-5a11228a53be
relation.isAuthorOfPublication467be022-fd9c-4549-aa48-48ebcc1098eb
relation.isAuthorOfPublication8192ed41-6da7-47ca-bc40-cfe1777a6a06
relation.isAuthorOfPublication.latestForDiscovery467be022-fd9c-4549-aa48-48ebcc1098eb
relation.isProjectOfPublication15fe8787-765a-40ec-b79a-57189df5775c
relation.isProjectOfPublication.latestForDiscovery15fe8787-765a-40ec-b79a-57189df5775c

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