Enhanced aroma prediction in coffee fermentation through optical fiber sensor data fusion

• Published in: Sensors and actuators. A. Physical. 2024-04, Vol.369, p.115223, Article 115223
• Main Authors: Faraco Filho, Renato Luiz, de Castro, João Victor, Barino, Felipe Oliveira, Campos, Deivid, dos Santos, Alexandre Bessa
• Format: Article
• Language: English
• Subjects: Aromas; Carbon dioxide; Coffee; Fermentation; Fiber grating; Interferometer; Optical sensor; Temperature
• ISSN: 0924-4247; 1873-3069
• DOI: 10.1016/j.sna.2024.115223

This study presents the development of a monitoring probe for characterizing aromas during the coffee fermentation process. Using an optical device created through a Twin Long Period Fiber Grating interferometer in conjunction with auxiliary measurements of carbon dioxide and temperature, the probe was designed to capture relevant data throughout the fermentation process. A set of analyses were conducted, examining carbon dioxide levels, temperature, and spectral analysis, to effectively identify and classify aromas. The results demonstrate that the developed device proved to be a promising tool for monitoring and characterizing the coffee fermentation process. Furthermore, this work opens perspectives for the application of sensors and monitoring techniques in industrial processes, with the potential to enhance quality and efficiency in agro-industry. [Display omitted] •Advanced assessment of coffee fermentation using Fiber-Based Twin Long-Period Fiber Grating Interferometry.•Correlation of CO2 and temperature profiles with distinct coffee aroma transitions.•Significant shifts in attenuation wavelength valleys coincide with changing coffee aromas.•Effective data simplification through Principal Component Analysis (PCA), retaining 57.37% variability with two key components.•Promising integration of auxiliary data enhances real-time monitoring and identifies optimal coffee fermentation stages.