Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café

Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted and ground coffee by addition of coffee husks. Consumers' sensory perception of the adulteration was evaluated by a triangular test of the coffee beverages. Samples containing above 0.5% of coffee husks fro...

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Bibliographic Details
Published in:Química Nova 2012-01, Vol.35 (6), p.1164-1168
Main Authors: Katiany Mansur Tavares, Rosemary Gualberto Fonseca Alvarenga Pereira, Cleiton Antônio Nunes, Ana Carla Marques Pinheiro, Mírian Pereira Rodarte, Mário César Guerreiro
Format: Article
Language:English
Subjects:
adulteration
chemometrics
coffee
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Summary:Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted and ground coffee by addition of coffee husks. Consumers' sensory perception of the adulteration was evaluated by a triangular test of the coffee beverages. Samples containing above 0.5% of coffee husks from pure coffees were discriminated by principal component analysis of the infrared spectra. A partial least-squares regression estimated the husk content in samples and presented a root-mean-square error for prediction of 2.0%. The triangular test indicated that were than 10% of coffee husks are required to cause alterations in consumer perception about adulterated beverages.
ISSN:1678-7064
DOI:10.1590/S0100-40422012000600018