Identification of fresh and expired ground roasted robusta coffee using UV-visible spectroscopy and chemometrics
Identification of fresh and expired ground roasted robusta coffee using UV-visible spectroscopy and chemometrics
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使用紫外可见光谱和化学计量学鉴定新鲜和过期的研磨烘焙罗布斯塔咖啡
DOI：
10.1051/matecconf/201819709003
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发表时间：
2018
期刊：
影响因子：
--
通讯作者：
D. Suhandy
中科院分区：
文献类型：
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作者：
M. Yulia;D. Suhandy
磨碎的烘焙咖啡的新鲜度很快就会流失。因此，咖啡的可接受性必须考虑到对焙磨咖啡保存状态的评价。不幸的是，我们很难用肉眼区分新鲜和过期的磨碎咖啡。因此，需要建立一种可靠的方法来评价新鲜和过期的磨碎咖啡的分析方法。本研究的目的是评价紫外可见光谱和化学计量学方法在新鲜和过期磨碎的罗布斯塔咖啡分类中的潜力。使用了200个罗布斯塔新鲜咖啡样本和200个罗布斯塔过期咖啡样本。采用标准正态变量（SNV）、移动平均平滑（窗口：9）和Savitzky-Golay二阶导数（阶：2，窗口：11）对光谱数据进行预处理。采用多元化学计量学技术，包括主成分分析（PCA）和类类比软独立建模（SIMCA），在230 ~ 400 nm光谱范围内对分析数据进行统计。PC1 = 94%, PC2 = 4%时，PCA显示样本聚类明显（p≤0.05）。紫外可见光谱与SIMCA分析可以区分新鲜和过期的研磨罗布斯塔咖啡，正确的分类率为100%。
The freshness of ground roasted coffee escapes extremely fast. For this reason, the evaluation of conservation state of ground roasted coffee must be taken into account for acceptability of coffee. Unfortunately, it is difficult to discriminate the fresh and expired ground roasted coffee physically by our naked eyes. Thus, it is desired to develop an analytical method to evaluate the fresh and expired ground roasted coffee using reliable methods. The objective of this research was to evaluate the potential of UV-visible spectroscopy and chemometrics method for classification of fresh and expired ground roasted robusta coffee. A number of 200 samples of robusta fresh coffee and 200 samples of robusta expired coffee was used. The spectral data were pre-treated using standard normal variate (SNV), moving average smoothing (window: 9) and Savitzky-Golay 2nd derivative (order: 2; window: 11). The analysis data was done statistically using multivariate chemometric techniques, including principal component analysis (PCA) and soft independent modeling of class analogy (SIMCA) in the spectral range of 230-400 nm. PCA with PC1 = 94% and PC2 = 4% showed clear clustering of samples (p ≤ 0.05). UV-visible spectroscopy with SIMCA analysis allowed to classify between fresh and expired ground roasted robusta coffee with a correct classification rate of 100%.