The NIRS technique: a reliable tool for the characterization of the chemical compounds of parchment coffee
During the last decades, the Near Infrared Spectroscopy – NIRS technique has been consolidated as an optimal secondary analytical method for the determination of different quality parameters in products of the agri-food sector. Its use to quickly evaluate samples with minimal processing and to achieve the correlation of their properties through various statistical tools are among its characteristics. NIRS has been used to determine the chemical compounds of coffee as well as the qualitative classification of its physical characteristics such as humidity percentage, sensory quality, roasting degrees, and identification of species and region, among others. This allows to demonstrate its wide range of implementation possibilities in the production chain. For several years Cenicafé has developed a method that uses the NIRS technique to estimate the main chemical compounds of green coffee, which allows supporting research and regional characterizations of the coffee produced in the Colombian coffee zone in order to contribute to coffee quality defense and positioning. The objective of this seminar is to share aspects related to the NIRS technique, its basic concepts, its relevant results, the current state of progress in its research at Cenicafé, and its projections.
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Cenicafé
2020
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Gómez, Claudia Rocío |
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Gómez, Claudia Rocío The NIRS technique: a reliable tool for the characterization of the chemical compounds of parchment coffee |
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Gómez, Claudia Rocío |
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Gómez, Claudia Rocío |
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The NIRS technique: a reliable tool for the characterization of the chemical compounds of parchment coffee |
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The NIRS technique: a reliable tool for the characterization of the chemical compounds of parchment coffee |
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The NIRS technique: a reliable tool for the characterization of the chemical compounds of parchment coffee |
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The NIRS technique: a reliable tool for the characterization of the chemical compounds of parchment coffee |
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The NIRS technique: a reliable tool for the characterization of the chemical compounds of parchment coffee |
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nirs technique: a reliable tool for the characterization of the chemical compounds of parchment coffee |
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During the last decades, the Near Infrared Spectroscopy – NIRS technique has been consolidated as an optimal secondary analytical method for the determination of different quality parameters in products of the agri-food sector. Its use to quickly evaluate samples with minimal processing and to achieve the correlation of their properties through various statistical tools are among its characteristics. NIRS has been used to determine the chemical compounds of coffee as well as the qualitative classification of its physical characteristics such as humidity percentage, sensory quality, roasting degrees, and identification of species and region, among others. This allows to demonstrate its wide range of implementation possibilities in the production chain. For several years Cenicafé has developed a method that uses the NIRS technique to estimate the main chemical compounds of green coffee, which allows supporting research and regional characterizations of the coffee produced in the Colombian coffee zone in order to contribute to coffee quality defense and positioning. The objective of this seminar is to share aspects related to the NIRS technique, its basic concepts, its relevant results, the current state of progress in its research at Cenicafé, and its projections. |
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Cenicafé |
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2020 |
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https://publicaciones.cenicafe.org/index.php/memorias/article/view/212 |
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rev-memorias-co-article-2122024-02-26T19:26:26Z The NIRS technique: a reliable tool for the characterization of the chemical compounds of parchment coffee La técnica NIRS: una herramienta confiable para la caracterización de los compuestos químicos del café almendra A técnica NIRS: uma ferramenta confiável para a caracterização dos compostos químicos do café verde Gómez, Claudia Rocío Infrarrojo Cercano calidad tueste calibración químicos agtron Infravermelho próximo qualidade torra calibração absorbância químicos agtron Near Infrared quality roast calibration absorbance chemicals agtron During the last decades, the Near Infrared Spectroscopy – NIRS technique has been consolidated as an optimal secondary analytical method for the determination of different quality parameters in products of the agri-food sector. Its use to quickly evaluate samples with minimal processing and to achieve the correlation of their properties through various statistical tools are among its characteristics. NIRS has been used to determine the chemical compounds of coffee as well as the qualitative classification of its physical characteristics such as humidity percentage, sensory quality, roasting degrees, and identification of species and region, among others. This allows to demonstrate its wide range of implementation possibilities in the production chain. For several years Cenicafé has developed a method that uses the NIRS technique to estimate the main chemical compounds of green coffee, which allows supporting research and regional characterizations of the coffee produced in the Colombian coffee zone in order to contribute to coffee quality defense and positioning. The objective of this seminar is to share aspects related to the NIRS technique, its basic concepts, its relevant results, the current state of progress in its research at Cenicafé, and its projections. Durante las últimas décadas, la técnica de Espectroscopia de Infrarrojo Cercano–NIRS, se ha consolidado como un método analítico secundario óptimo para la determinación de diferentes parámetros de calidad en productos del sector agroalimentario. Dentro de sus características están que permite una rápida evaluación de las muestras con procesamiento mínimo, además de lograr la correlación de las propiedades de las mismas mediante diversas herramientas estadísticas. En café esta técnica se ha utilizado para la determinación de compuestos químicos, la clasificación cualitativa de características físicas como el porcentaje de humedad, calidad sensorial, grados de tueste, identificación de la especie y región, entre otros. Esto permite evidenciar el amplio rango de posibilidades que permite para su implementación en la cadena productiva. Durante varios años Cenicafé ha desarrollado un método bajo la técnica NIRS que permite la estimación de los principales compuestos químicos del café verde, lo que permite apoyar la investigación y las caracterizaciones regionales del café producido en la zona cafetera Colombiana, con el fin de contribuir en la defensa y posicionamiento de la calidad del café. Este seminario tiene como objetivo compartir los aspectos relacionados con la técnica, conceptos básicos, resultados relevantes y el estado actual del avance de la investigación sobre la técnica NIRS en Cenicafé y sus proyecciones. Durante as últimas décadas, a técnica de Espectroscopia no Infravermelho Próximo-NIRS consolidouse como um método analítico secundário ótimo para a determinação de diferentes parâmetros de qualidade em produtos do setor agroalimentar. Entre suas características está o fato de permitir uma avaliação rápida das amostras com processamento mínimo, além de conseguir a correlação das propriedades das mesmas por meio de diversas ferramentas estatísticas. No café essa técnica tem sido utilizada para a determinação de compostos químicos, classificação qualitativa de características físicas como porcentagem de umidade, qualidade sensorial, graus de torra, identificação da espécie e região, entre outras. Isso permite demonstrar o amplo espectro de possibilidades que permite sua implementação na cadeia produtiva. Durante vários anos Cenicafé tem desenvolvido um método sob a técnica NIRS que permite estimar os principais compostos químicos do café verde, o que permite apoiar pesquisas e caracterizações regionais do café produzido na zona cafeeira colombiana, a fim de contribuir para a defesa e posicionamento da qualidade do café. Este seminário tem como objetivo compartilhar aspectos relacionados à técnica, conceitos básicos, resultados relevantes e o estado atual do avance da pesquisa sobre a técnica NIRS no Cenicafé e suas projeções. Cenicafé 2020-12-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf application/pdf https://publicaciones.cenicafe.org/index.php/memorias/article/view/212 10.38141/10795/71104 Proceedings of Cenicafe´s Scientific Seminar; Vol. 71 (2020); e71104 Memorias Seminario Científico Cenicafé; Vol. 71 (2020); e71104 Anais do seminário científico do Cenicafé; v. 71 (2020); e71104 2954-579X 10.38141/10795/memorias71 spa https://publicaciones.cenicafe.org/index.php/memorias/article/view/212/183 https://publicaciones.cenicafe.org/index.php/memorias/article/view/212/184 https://publicaciones.cenicafe.org/index.php/memorias/article/view/212/185 Derechos de autor 2022 Memorias Seminario Científico Cenicafé https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es |