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Authenticity control of roasted coffee brands using near-infrared spectroscopy

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dc.contributor.authorSarraguça, Mafalda Cruz
dc.contributor.authorSantos, João Rodrigo
dc.contributor.authorRangel, António O. S. S.
dc.contributor.authorLopes, João Almeida
dc.date.accessioned2013-01-25T17:29:50Z
dc.date.available2013-01-25T17:29:50Z
dc.date.issued2013
dc.description.abstractIn 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.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationSARRAGUÇA, 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.892-899por
dc.identifier.doi10.1007/s12161-012-9499-y
dc.identifier.eissn1936-976X
dc.identifier.issn1936-9751
dc.identifier.urihttp://hdl.handle.net/10400.14/9937
dc.identifier.wosWOS:000318496300020
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringerpor
dc.relationStrategic Project - LA 6 - 2011-2012
dc.relationStrategic Project - LA 16 - 2011-2012
dc.relationDESENVOLVIMENTO DE SISTEMAS AUTOMÁTICOS MINIATURIZADOS DE BAIXO CUSTO NA CARACTERIZAÇÃO QUÍMICA DE CAFÉS
dc.subjectCoffee roasterspor
dc.subjectAuthenticity controlpor
dc.subjectCoffee brandspor
dc.subjectNear-infrared spectroscopypor
dc.subjectChemometricspor
dc.titleAuthenticity control of roasted coffee brands using near-infrared spectroscopypor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - LA 6 - 2011-2012
oaire.awardTitleStrategic Project - LA 16 - 2011-2012
oaire.awardTitleDESENVOLVIMENTO DE SISTEMAS AUTOMÁTICOS MINIATURIZADOS DE BAIXO CUSTO NA CARACTERIZAÇÃO QUÍMICA DE CAFÉS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6820 - DCRRNI ID/PEst-C%2FEQB%2FLA0006%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FEQB%2FLA0016%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F74788%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F63492%2F2009/PT
oaire.citation.endPage899
oaire.citation.issue3
oaire.citation.startPage892
oaire.citation.titleFood Analytical Methods
oaire.citation.volume6
oaire.fundingStream6820 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamSFRH
person.familyNameSarraguça
person.familyNameSantos
person.familyNameSantos Silva Rangel
person.familyNameLopes
person.givenNameMafalda
person.givenNameJoão
person.givenNameAntónio Osmaro
person.givenNameJoao
person.identifier126281
person.identifier.ciencia-id4710-B5E5-5036
person.identifier.ciencia-id2315-DA7D-9221
person.identifier.ciencia-idD61D-7CFB-178A
person.identifier.ciencia-id851D-6813-3FB5
person.identifier.orcid0000-0003-0294-5596
person.identifier.orcid0000-0002-4182-4431
person.identifier.orcid0000-0002-6486-8947
person.identifier.orcid0000-0002-1657-344X
person.identifier.ridA-4700-2009
person.identifier.ridD-3198-2012
person.identifier.ridH-1733-2011
person.identifier.scopus-author-id24765266100
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.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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