CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal.
Food Chem. 2012 Dec 1;135(3):1828-35. doi: 10.1016/j.foodchem.2012.06.059. Epub 2012 Jul 1.
Characterisation of coffee quality based on bean quality assessment is associated with the relative amount of defective beans among non-defective beans. It is therefore important to develop a methodology capable of identifying the presence of defective beans that enables a fast assessment of coffee grade and that can become an analytical tool to standardise coffee quality. In this work, a methodology for quality assessment of green coffee based on near infrared spectroscopy (NIRS) is proposed. NIRS is a green chemistry, low cost, fast response technique without the need of sample processing. The applicability of NIRS was evaluated for Arabica and Robusta varieties from different geographical locations. Partial least squares regression was used to relate the NIR spectrum to the mass fraction of defective and non-defective beans. Relative errors around 5% show that NIRS can be a valuable analytical tool to be used by coffee roasters, enabling a simple and quantitative evaluation of green coffee quality in a fast way.
基于咖啡豆质量评估的咖啡质量特征与非缺陷豆中缺陷豆的相对数量有关。因此，开发一种能够识别缺陷豆存在的方法非常重要，这种方法能够快速评估咖啡等级，并成为标准化咖啡质量的分析工具。在这项工作中，提出了一种基于近红外光谱（NIRS）的绿咖啡质量评估方法。NIRS 是一种绿色化学、低成本、快速响应技术，无需样品处理。评估了 NIRS 对来自不同地理位置的阿拉比卡和罗布斯塔品种的适用性。偏最小二乘回归用于将 NIR 光谱与缺陷豆和非缺陷豆的质量分数相关联。相对误差在 5%左右，表明 NIRS 可以成为咖啡烘焙商的有价值的分析工具，能够快速、简单、定量地评估绿咖啡的质量。
