Coffee varietal differentiation based on near infrared spectroscopy

• Published in: Talanta (Oxford) Vol. 71; no. 1; pp. 221 - 229
• Main Authors: Esteban-Díez, I., González-Sáiz, J.M., Sáenz-González, C., Pizarro, C.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 15-01-2007; Oxford Elsevier
• Subjects: Analytical chemistry; Chemistry; Coffee varieties; Direct orthogonal signal correction; Exact sciences and technology; Food authentication; NIR spectroscopy; Potential functions; Potential functions; Direct orthogonal signal correction; Food authentication; Coffee varieties; NIR spectroscopy; Near infrared spectrometry; Foodstuff; Coffee; Orthogonal signal
• ISSN: 0039-9140; 1873-3573
• DOI: 10.1016/j.talanta.2006.03.052

Near infrared spectroscopy (NIRS) was used to discriminate between
arabica and
robusta pure coffee varieties and blends of varied varietal composition. Direct orthogonal signal correction (DOSC) pre-processing method was applied on a set of 191 roasted coffee NIR spectra from both pure varieties and blends varying the final
robusta content from 0 to 60% (w/w) in order to remove information unrelated to the actual varietal composition of samples. The corrected NIR spectra, as well as raw NIR spectra, were used to develop separate classification models using the potential functions method as class-modelling technique, exploring several options more or less restrictive according to the final number of considered categories. All constructed classification models were compared to evaluate their respective qualities and to show the suitability of applying DOSC method as pre-processing step for developing improved classification models for coffee varietal identification purposes.