Abstract

Today, the coffee industry has a growing need to have rapid reference methods at its disposal that can serve as a basis for developing robust and reliable calibration models, which can later be used in the determination of future samples. This study focuses on four of the most important constituents of espresso and roasted coffee that are essential from a quality assurance standpoint: total acidity, caffeine content, chlorogenic acids and roasted bean colour. Thanks to the conjunction of pre-processing methods and multivariate calibration with near infrared (NIR) spectroscopy, separate regression models have been developed which can be used as a rapid method for the prediction of these four quality parameters. Special attention could be given to the unexpected potential of NIR measurements to provide colour quality information relating to roasted coffee samples.

© 2004 NIR Publications

Feasibility study of imaging spectroscopy to monitor the quality of online welding

Jesús Mirapeix, P. Beatriz García-Allende, Adolfo Cobo, Olga M. Conde, and José M. López-Higuera
Appl. Opt. 48(24) 4735-4742 (2009)

Combination of near-infrared spectroscopy with Wasserstein generative adversarial networks for rapidly detecting raw material quality for formula products

Xiaowei Xin, Junhua Jia, Shunpeng Pang, Ruotong Hu, Huili Gong, Xiaoyan Gao, and Xiangqian Ding
Opt. Express 32(4) 5529-5549 (2024)

Nondestructive quantification of the soluble-solids content and the available acidity of apples by Fourier-transform near-infrared spectroscopy

Yibin Ying, Yande Liu, and Yang Tao
Appl. Opt. 44(25) 5224-5229 (2005)

Quantitative analysis of bayberry juice acidity based on visible and near-infrared spectroscopy

Yongni Shao, Yong He, and Jingyuan Mao
Appl. Opt. 46(25) 6391-6396 (2007)

Laser-induced breakdown spectroscopy in industrial and security applications

Alexander A. Bol'shakov, Jong H. Yoo, Chunyi Liu, John R. Plumer, and Richard E. Russo
Appl. Opt. 49(13) C132-C142 (2010)