Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café
Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted and ground coffee by addition of coffee husks. Consumers' sensory perception of the adulteration was evaluated by a triangular test of the coffee beverages. Samples containing above 0.5% of coffee husks from pure coffees were discriminated by principal component analysis of the infrared spectra. A partial least-squares regression estimated the husk content in samples and presented a root-mean-square error for prediction of 2.0%. The triangular test indicated that were than 10% of coffee husks are required to cause alterations in consumer perception about adulterated beverages.
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Sociedade Brasileira de Química
2012
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| Online Access: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422012000600018 |
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oai:scielo:S0100-404220120006000182012-07-25Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de caféTavares,Katiany MansurPereira,Rosemary Gualberto Fonseca AlvarengaNunes,Cleiton AntônioPinheiro,Ana Carla MarquesRodarte,Mírian PereiraGuerreiro,Mário César coffee adulteration chemometrics Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted and ground coffee by addition of coffee husks. Consumers' sensory perception of the adulteration was evaluated by a triangular test of the coffee beverages. Samples containing above 0.5% of coffee husks from pure coffees were discriminated by principal component analysis of the infrared spectra. A partial least-squares regression estimated the husk content in samples and presented a root-mean-square error for prediction of 2.0%. The triangular test indicated that were than 10% of coffee husks are required to cause alterations in consumer perception about adulterated beverages.info:eu-repo/semantics/openAccessSociedade Brasileira de QuímicaQuímica Nova v.35 n.6 20122012-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422012000600018pt10.1590/S0100-40422012000600018 |
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Tavares,Katiany Mansur Pereira,Rosemary Gualberto Fonseca Alvarenga Nunes,Cleiton Antônio Pinheiro,Ana Carla Marques Rodarte,Mírian Pereira Guerreiro,Mário César |
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Tavares,Katiany Mansur Pereira,Rosemary Gualberto Fonseca Alvarenga Nunes,Cleiton Antônio Pinheiro,Ana Carla Marques Rodarte,Mírian Pereira Guerreiro,Mário César Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café |
| author_facet |
Tavares,Katiany Mansur Pereira,Rosemary Gualberto Fonseca Alvarenga Nunes,Cleiton Antônio Pinheiro,Ana Carla Marques Rodarte,Mírian Pereira Guerreiro,Mário César |
| author_sort |
Tavares,Katiany Mansur |
| title |
Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café |
| title_short |
Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café |
| title_full |
Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café |
| title_fullStr |
Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café |
| title_full_unstemmed |
Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café |
| title_sort |
espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café |
| description |
Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted and ground coffee by addition of coffee husks. Consumers' sensory perception of the adulteration was evaluated by a triangular test of the coffee beverages. Samples containing above 0.5% of coffee husks from pure coffees were discriminated by principal component analysis of the infrared spectra. A partial least-squares regression estimated the husk content in samples and presented a root-mean-square error for prediction of 2.0%. The triangular test indicated that were than 10% of coffee husks are required to cause alterations in consumer perception about adulterated beverages. |
| publisher |
Sociedade Brasileira de Química |
| publishDate |
2012 |
| url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0100-40422012000600018 |
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