Portal de Periódicos da CAPES

Artigo Acesso aberto Produção Nacional Revisado por pares

BIBTEX RIS

Non-destructive authentication of Gourmet ground roasted coffees using NIR spectroscopy and digital images

2021; Elsevier BV; Volume: 364; Linguagem: Inglês

10.1016/j.foodchem.2021.130452

1873-7072

Taynná Kevla Lopes de Araújo, Rossana O. Nóbrega, David Fernandes, Mário César Ugulino de Araújo, Paulo Henrique Gonçalves Dias Diniz, Edvan Cirino da Silva,

Spectroscopy and Chemometric Analyses

The growing demand for excellent-quality coffees allied with their symbolic aestheticization that add value to the products favor the adulteration practices and consequently economic losses. So, this work proposes the suitability of NIR spectroscopy and Digital Images (from CACHAS) coupled with one-class classification methods for the non-destructive authentication of Gourmet ground roasted coffees. For this, Gourmet coffees (n = 44) were discriminated from Traditional (n = 36) and Superior (n = 10) by directly analyzing their powder without any sample preparation. Then, OC-PLS and dd-SIMCA were used to construct the models. dd-SIMCA using offset correction for NIR and RGB histogram for CACHAS achieved the best results, correctly recognizing all the 90 samples in both the training and test sets. Therefore, the proposed methodologies can be useful for both the consumers and regulatory agencies because it confirms the elevated standards of excellence of Brazilian specialty coffees, preventing fraudulent labeling, besides following the Principles of Green Analytical Chemistry.