1
|
de Carvalho Pires F, da Silva Mutz Y, de Carvalho TCL, Lorenzo ND, Pereira RGFA, da Rocha RA, Nunes CA. Feasibility of using colorimetric devices for whole and ground coffee roasting degrees prediction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5435-5441. [PMID: 38345581 DOI: 10.1002/jsfa.13376] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 02/06/2024] [Accepted: 02/07/2024] [Indexed: 02/22/2024]
Abstract
BACKGROUND Coffee roasting is one of the crucial steps in obtaining a high-quality product as it forms the product's color and flavor characteristics. Roast control is made by visual inspection or traditional instruments such as the Agtron spectrophotometer, which can have high implementation costs. Therefore, the present study evaluated colorimetric approaches (a bench colorimeter, smartphone digital images, and a colorimetric sensor) to predict the Agtron roasting degrees of whole and ground coffee. Two calibration approaches were assessed, that is, multiple linear regression and least-squares support vector machine. For that, 70 samples of whole and ground roasted coffees comprising the Agtron roasting range were prepared. RESULTS The results showed that all three colorimetric acquisition types were efficient for the model building, but the bench colorimeter and the smartphone digital images generally performed with good determination coefficients and low errors as measured by external validation. For the whole bean coffee, the best model presented a determination coefficient (R2) of 0.99 and a root-mean-squared error (RMSE) of 1.91%, while R2 of 0.99 and RMSE of 0.87% was obtained for ground coffee, both using the colorimeter. CONCLUSION The obtained models presented good prediction capability, as assessed by external validation and randomization tests. The obtained findings point to an alternative for coffee roasting monitoring that can lead to higher digitalization and local control of the process, even for smaller producers, due to its lower costs. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
| | - Yhan da Silva Mutz
- Department of Food Science, Federal University of Lavras, Lavras, Brazil
| | | | | | | | | | | |
Collapse
|
2
|
Green S, Fanning E, Sim J, Eyres GT, Frew R, Kebede B. The Potential of NIR Spectroscopy and Chemometrics to Discriminate Roast Degrees and Predict Volatiles in Coffee. Molecules 2024; 29:318. [PMID: 38257231 PMCID: PMC10820711 DOI: 10.3390/molecules29020318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 12/27/2023] [Accepted: 01/03/2024] [Indexed: 01/24/2024] Open
Abstract
This study aimed to establish a rapid and practical method for monitoring and predicting volatile compounds during coffee roasting using near-infrared (NIR) spectroscopy coupled with chemometrics. Washed Arabica coffee beans from Ethiopia and Congo were roasted to industry-validated light, medium, and dark degrees. Concurrent analysis of the samples was performed using gas chromatography-mass spectrometry (GC-MS) and NIR spectroscopy, generating datasets for partial least squares (PLS) regression analysis. The results showed that NIR spectroscopy successfully differentiated the differently roasted samples, similar to the discrimination achieved by GC-MS. This finding highlights the potential of NIR spectroscopy as a rapid tool for monitoring and standardizing the degree of coffee roasting in the industry. A PLS regression model was developed using Ethiopian samples to explore the feasibility of NIR spectroscopy to indirectly measure the volatiles that are important in classifying the roast degree. For PLSR, the data underwent autoscaling as a preprocessing step, and the optimal number of latent variables (LVs) was determined through cross-validation, utilizing the root mean squared error (RMSE). The model was further validated using Congo samples and successfully predicted (with R2 values > 0.75 and low error) over 20 volatile compounds, including furans, ketones, phenols, and pyridines. Overall, this study demonstrates the potential of NIR spectroscopy as a practical and rapid method to complement current techniques for monitoring and predicting volatile compounds during the coffee roasting process.
Collapse
Affiliation(s)
- Stella Green
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.G.); (E.F.); (J.S.); (G.T.E.)
| | - Emily Fanning
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.G.); (E.F.); (J.S.); (G.T.E.)
| | - Joy Sim
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.G.); (E.F.); (J.S.); (G.T.E.)
| | - Graham T. Eyres
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.G.); (E.F.); (J.S.); (G.T.E.)
| | - Russell Frew
- Oritain Global Limited, 167 High Street, Dunedin 9016, New Zealand;
| | - Biniam Kebede
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.G.); (E.F.); (J.S.); (G.T.E.)
| |
Collapse
|
3
|
Guerrero-Peña A, Vázquez-Hernández L, Bucio-Galindo A, Morales-Ramos V. Chemical analysis and NIR spectroscopy in the determination of the origin, variety and roast time of Mexican coffee. Heliyon 2023; 9:e18675. [PMID: 37554778 PMCID: PMC10404687 DOI: 10.1016/j.heliyon.2023.e18675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 06/20/2023] [Accepted: 07/25/2023] [Indexed: 08/10/2023] Open
Abstract
Coffee is a product whose quality and price are associated with its geographical, genetic and processing origin; therefore, the development of analytical techniques to authenticate the above mentioned is important to avoid adulteration. The objective of this study was to compare conventional analytical methods with NIR technology for the authentication of roasted and ground coffee samples from different producing regions in Mexico (origins) and different varieties. A second objective was to determine, under the same processing conditions, if roasting times can be differentiated by using this technology. A total of 120 samples of roasted and ground commercial coffee were obtained from the states of Chiapas, Oaxaca, Tabasco and Veracruz in Mexico, 30 locally available samples per state. Samples from Veracruz included three different varieties, grown on the same farm and processed under the same conditions. One of these varieties was selected to evaluate the chemical composition of samples roasted at 185 °C using four different roasting times (15, 17, 19 and 21 min). Samples from different producing regions showed significant differences (P < 0.05) in fat content (from 7.45 ± 0.42% in Tabasco to 18.40 ± 2.95% in Chiapas), which was associated with the altitude of coffee plantations (Pearson's r = 0.96). The results indicate that NIR technology generates sufficient useful information to authenticate roasted and ground coffee from different geographical origins in Mexico and different varieties from the same coffee plantation, with similar results to those obtained by conventional analytical methods.
Collapse
Affiliation(s)
- Armando Guerrero-Peña
- Colegio de Postgraduados Campus Tabasco, Periférico Carlos A. Molina s/n, Km 3 carretera Cárdenas-Huimanguillo, Cárdenas, Tabasco, 86500, Mexico
| | - Lorena Vázquez-Hernández
- Colegio de Postgraduados Campus Tabasco, Periférico Carlos A. Molina s/n, Km 3 carretera Cárdenas-Huimanguillo, Cárdenas, Tabasco, 86500, Mexico
| | - Adolfo Bucio-Galindo
- Colegio de Postgraduados Campus Tabasco, Periférico Carlos A. Molina s/n, Km 3 carretera Cárdenas-Huimanguillo, Cárdenas, Tabasco, 86500, Mexico
| | - Victorino Morales-Ramos
- Colegio de Postgraduados Campus-Córdoba. km 348 carretera federal Córdoba-Veracruz, Col. Manuel León, Amatlán de los Reyes, Veracruz, 94946, Mexico
| |
Collapse
|
4
|
da Costa DS, Albuquerque TG, Costa HS, Bragotto APA. Thermal Contaminants in Coffee Induced by Roasting: A Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:ijerph20085586. [PMID: 37107868 PMCID: PMC10138461 DOI: 10.3390/ijerph20085586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/29/2023] [Accepted: 04/14/2023] [Indexed: 05/10/2023]
Abstract
Roasting is responsible for imparting the main characteristics to coffee, but the high temperatures used in the process can lead to the formation of several potentially toxic substances. Among them, polycyclic aromatic hydrocarbons, acrylamide, furan and its derivative compounds, α-dicarbonyls and advanced glycation end products, 4-methylimidazole, and chloropropanols stand out. The objective of this review is to present a current and comprehensive overview of the chemical contaminants formed during coffee roasting, including a discussion of mitigation strategies reported in the literature to decrease the concentration of these toxicants. Although the formation of the contaminants occurs during the roasting step, knowledge of the coffee production chain as a whole is important to understand the main variables that will impact their concentrations in the different coffee products. The precursors and routes of formation are generally different for each contaminant, and the formed concentrations can be quite high for some substances. In addition, the study highlights several mitigation strategies related to decreasing the concentration of precursors, modifying process conditions and eliminating/degrading the formed contaminant. Many of these strategies show promising results, but there are still challenges to be overcome, since little information is available about advantages and disadvantages in relation to aspects such as costs, potential for application on an industrial scale and impacts on sensory properties.
Collapse
Affiliation(s)
- David Silva da Costa
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Cidade Universitária, R. Monteiro Lobato 80, Campinas 13083-862, Brazil
| | - Tânia Gonçalves Albuquerque
- Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. Av. Padre Cruz, 1649-016 Lisboa, Portugal
- REQUIMTE-LAQV, Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Helena Soares Costa
- Departamento de Alimentação e Nutrição, Instituto Nacional de Saúde Doutor Ricardo Jorge, I.P. Av. Padre Cruz, 1649-016 Lisboa, Portugal
- REQUIMTE-LAQV, Faculdade de Farmácia da Universidade do Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Adriana Pavesi Arisseto Bragotto
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Cidade Universitária, R. Monteiro Lobato 80, Campinas 13083-862, Brazil
- Correspondence:
| |
Collapse
|
5
|
Monitoring Chemical Changes of Coffee Beans During Roasting Using Real-time NIR Spectroscopy and Chemometrics. FOOD ANAL METHOD 2023. [DOI: 10.1007/s12161-023-02473-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
Abstract
AbstractVariations occurring in coffee beans during roasting are ascribable to several chemical-physical phenomena: to quickly track the whole process and to ensure its reproducibility, a process analytical technology (PAT) approach is needed.In this study, a method combining in-line Fourier transform near-infrared (FT-NIR) spectroscopy and chemometric modelling was investigated to get real-time and practical knowledge about the roasting effects on coffee’s chemical-physical composition. In-line spectra were acquired by inserting a NIR probe into a laboratory coffee roaster, running twenty-four roasting experiments, planned spanning different coffee species (Arabica and Robusta), four roasting temperature settings (TS1–TS4) and times (650–1580 s).Multivariate curve resolution-alternate least squares (MCR-ALS) was used to model the chemical-physical changes occurring during the roasting process, and information about maximum rate, acceleration and deceleration of the process was obtained, also highlighting potential effects due to the different roasting temperatures and coffee varieties.The proposed approach provides the groundwork for direct real-time implementation of rapid, non-invasive automated monitoring of the roasting process at industrial scale.
Collapse
|
6
|
Infrared-Photoacoustic Spectroscopy and Multiproduct Multivariate Calibration to Estimate the Proportion of Coffee Defects in Roasted Samples. BEVERAGES 2023. [DOI: 10.3390/beverages9010021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Abstract
Infrared-photoacoustic spectroscopy (IR-PAS) and partial least squares (PLS) were tested as a rapid alternative to conventional methods to evaluate the proportion of coffee defects in roasted and ground coffees. Multiproduct multivariate calibration models were obtained from spectra of healthy beans of Coffea canephora and C. arabica (Arabica) and blends composed of defective and healthy beans of Arabica in different proportions. The blends, named selections, contained sour, black, broken, whole beans, skin, and coffee woods. Six models were built using roasted and ground coffee samples. The model was optimized through outlier evaluation, and the parameters of merit such as accuracy, sensitivity, limits of detection and quantification, the inverse of analytical sensitivity, linearity, and adjustment were computed. The models presented predictive capacity and high sensitivity in determining defects, all being predicted with suitable correlation coefficients (ranging from 0.7176 to 0.8080) and presenting adequate performance. The parameters of merit displayed promising results, and the prediction models developed for %defects can be safely used as an alternative to the reference method. Furthermore, the new method is fast, efficient, and suitable for in-line application in quality control industrial coffee processing.
Collapse
|
7
|
Zhao Z, Dai Z, Jiang X, Yu L, Hu M, Peng J, Zhou F. Influence and Optimization of Long-time Superfine Grinding on the Physicochemical Features of Green Tea Powder. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
8
|
Baqueta MR, Alves EA, Valderrama P, Pallone JAL. Brazilian Canephora coffee evaluation using NIR spectroscopy and discriminant chemometric techniques. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105065] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
9
|
Ferreira SL, Scarminio IS, Veras G, Bezerra MA, da Silva Junior JB. Special issue – XI Brazilian Chemometrics Workshop Preface. Food Chem 2022; 390:133113. [DOI: 10.1016/j.foodchem.2022.133113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
10
|
Wójcicki K. Near-infrared spectroscopy as a green technology to monitor coffee roasting. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-2-536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Wet chemistry methods are traditionally used to evaluate the quality of a coffee beverage and its chemical characteristics. These old methods need to be replaced with more rapid, objective, and simple analytical methods for routine analysis. Near-infrared spectroscopy is an increasingly popular technique for nondestructive quality evaluation called a green technology.
Our study aimed to apply near-infrared spectroscopy to evaluate the quality of coffee samples of different origin (Brazil, Guatemala, Peru, and Kongo). Particularly, we analyzed the roasting time and its effect on the quality of coffee. The colorimetric method determined a relation between the coffee color and the time of roasting. Partial least squares regression analysis assessed a possibility of predicting the roasting conditions from the near-infrared spectra.
The regression results confirmed the possibility of applying near-infrared spectra to estimate the roasting conditions. The correlation between the spectra and the roasting time had R2 values of 0.96 and 0.95 for calibration and validation, respectively. The root mean square errors of prediction were low – 0.92 and 1.05 for calibration and validation, respectively. We also found a linear relation between the spectra and the roasting power. The quality of the models differed depending on the coffee origin and sub-region. All the coffee samples showed a good correlation between the spectra and the brightness (L* parameter), with R2 values of 0.96 and 0.95 for the calibration and validation curves, respectively.
According to the results, near-infrared spectroscopy can be used together with the chemometric analysis as a green technology to assess the quality of coffee.
Collapse
|
11
|
Feasibility of compact near-infrared spectrophotometers and multivariate data analysis to assess roasted ground coffee traits. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
12
|
Chindapan N, Chaninkun N, Devahastin S. Comparative evaluation of phenolics and antioxidant activities of hot air and superheated steam roasted coffee beans (
Coffea canephora
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15393] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Nathamol Chindapan
- Department of Food Technology Faculty of Science Siam University 38 Phetkasem Road Bangkok 10160 Thailand
| | - Nujaree Chaninkun
- Department of Food Technology Faculty of Science Siam University 38 Phetkasem Road Bangkok 10160 Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory Department of Food Engineering Faculty of Engineering King Mongkut's University of Technology Thonburi 126 Pracha u‐tid Road Bangkok 10140 Thailand
- The Academy of Science The Royal Society of Thailand Dusit Bangkok 10300 Thailand
| |
Collapse
|
13
|
Abstract
This review provides an overview of recent studies on the potential of spectroscopy techniques (mid-infrared, near infrared, Raman, and fluorescence spectroscopy) used in coffee analysis. It specifically covers their applications in coffee roasting supervision, adulterants and defective beans detection, prediction of specialty coffee quality and coffees’ sensory attributes, discrimination of coffee based on variety, species, and geographical origin, and prediction of coffees chemical composition. These are important aspects that significantly affect the overall quality of coffee and consequently its market price and finally quality of the brew. From the reviewed literature, spectroscopic methods could be used to evaluate coffee for different parameters along the production process as evidenced by reported robust prediction models. Nevertheless, some techniques have received little attention including Raman and fluorescence spectroscopy, which should be further studied considering their great potential in providing important information. There is more focus on the use of near infrared spectroscopy; however, few multivariate analysis techniques have been explored. With the growing demand for fast, robust, and accurate analytical methods for coffee quality assessment and its authentication, there are other areas to be studied and the field of coffee spectroscopy provides a vast opportunity for scientific investigation.
Collapse
|