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Authentication of Coffee Bean Variety by Near‐infrared Reflectance Spectroscopy of Dried Extract
Author(s) -
Downey Gerard,
Boussion Jérôme
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199605)71:1<41::aid-jsfa546>3.0.co;2-i
Subject(s) - principal component analysis , near infrared spectroscopy , food science , spectroscopy , reflectivity , near infrared reflectance spectroscopy , chemometrics , chemistry , mathematics , materials science , analytical chemistry (journal) , horticulture , chromatography , biology , optics , physics , statistics , quantum mechanics
The potential of near‐infrared (NIR) reflectance spectroscopy for discriminating between coffee beverage prepared from pure Arabica, pure Robusta and blends of these two varieties was investigated. Dried beverages were produced by both lyophilisation and air‐drying under vacuum on glass‐fibre filter paper. Spectral collections were treated by principal component and factorial discriminant analyses. Using the wavelength range 1100–2498 nm, only three of 65 test samples were misclassified when the filter paper approach was used. When freeze‐dried coffee beverages were analysed, nine of the 65 test samples were misclassified. The basis for this discrimination appears to involve caffeine and/or other alkaloids.