Mid-infrared spectroscopy and physicochemical analyses in the characterization of coffee roasting stages

IF 4.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-12-09 DOI:10.1007/s00217-024-04627-4

Danieli Grancieri Debona, Lucas Louzada Pereira, José Maria Rodrigues da Luz, Marcos Valério Vieira Lyrio, Cleidiana Vieira Guimarães, Marinalva Maria Bratz Simmer, Barbara Zani Agnoletti, Roberta Quintino Frinhani, Emanuele Catarina da Silva Oliveira, Eustáquio Vinicius Ribeiro de Castro

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Abstract

The coffee quality results from the interaction of different processes during the production chain, among them roasting. Roasting process can be subdivided into dehydration, roasting, and cooling stages. However, establishing physical and chemical markers for these stages is a complex task, given that sensory perceptions, which can be subjective, are still used for this purpose. This study applied physicochemical parameters, spectroscopy in the mid-infrared region (FTIR) analysis, and chemometric tools to discriminate and establish technical and scientific parameters of the roasting stages of coffee beans. Thus, the objective of this study was to investigate the roasting process of Coffea canephora and Coffea arabica beans using chemical tools to monitor the roast stages. For this, a sample was taken every minute during a roasting period of 17 min for subsequent physical and chemical analyses. The pH, titratable acidity, water activity, colorimetry, and soluble solids, as well as FTIR, were able to discriminate coffee beans according to roasting stages.

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中红外光谱和物理化学分析在咖啡烘焙阶段表征中的应用

咖啡的品质是生产链中不同工序相互作用的结果，其中包括烘焙。焙烧过程可分为脱水、焙烧和冷却三个阶段。然而，为这些阶段建立物理和化学标记是一项复杂的任务，因为感官知觉可能是主观的，仍然用于此目的。本研究应用理化参数、中红外光谱（FTIR）分析和化学计量学等工具，对咖啡豆的烘焙阶段进行判别和建立技术科学参数。因此，本研究的目的是利用化学工具来监测咖啡和阿拉比卡咖啡豆的烘焙过程。为此，在17分钟的焙烧期间，每分钟取一个样品用于随后的物理和化学分析。pH值、可滴定酸度、水活度、比色法和可溶性固形物以及红外光谱能够根据烘焙阶段区分咖啡豆。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.