![]() ![]() Decent correlation was obtained for caffeine and theobromine, but the detection limit for the concentration of theophylline was below the detectable level of measurement for NIR spectroscopy. One study examined determining not only caffeine in ground coffee, but two other significant alkaloids as well: theobromine and theophylline. Caffeine content is not only directly related to coffee quality, but its physiological and psychoactive properties are a big reason why coffee is one of the most popular beverages in the world market. Another study examined the effect of roasting degree on classifying Arabica and Robusta coffee samples, showing excellent results. Results were considered good for an initial study, but more data and calibration work would be necessary to apply the models for quality control purposes in an on-line setting. Roasting color is important as well because it is directly related to the sensory properties of the final coffee product and one study examined simultaneously measuring color and blend ratio in roasted coffee. Species and origin of coffee are of vital importance as well, especially when comparing the higher quality and more expensive Arabica species to the Robusta species. One study examined the feasibility of measuring moisture in green coffee beans with the best results coming from a model using a selective wavelength algorithm to determine the best wavelength ranges for correlating the spectral data with moisture. The first step in coffee manufacturing is to ensure the quality of the green coffee beans before roasting and moisture is considered a crucial component in coffee beans. ![]() Topics include prediction of coffee composition, authentication, sample classification, defective and non-defective sample discrimination, sensory properties, roasting degree, and coffee residue analysis. A comprehensive review paper is presented discussing various studies and applications for using NIR spectroscopy as a quality control tool for coffee. Measurement of chemical parameters in coffee has been studied using NIR spectroscopy and the results of most studies have demonstrated the potential of using NIR as a replacement for expensive and time-consuming wet chemistry methods. Summary of Published Papers, Articles, and Reference Materials Antioxidant Capacity of Spent Coffee Grounds.Defective and Non-Defective Classification.One such method that has been examined is NIR spectroscopy. There is a need for fast, cost-effective, and real-time monitoring of parameters at all stages of the coffee manufacturing process. Currently methods for testing these parameters such as HPLC are expensive, laborious, and time-consuming, especially when implemented in a process setting. There is a need to measure and determine these quality parameters at all stages of the coffee manufacturing process, from the initial analysis of green coffee beans all the way to determining if the final product of coffee is what is actually being labelled and marketed. Adding adulterants in coffee not only causes financial loss, it can be a threat to consumer health as well. Adulteration is considered a large problem in the food and beverage market and especially so in coffee due to its popularity as well as the range of factors that come into play when determining the desired product to fit consumer demands. It is also an important compound along with similar alkaloids in determining the quality of coffee. Caffeine is an important parameter in coffee as its physiological and psychoactive properties are a big reason why coffee is one of the most popular beverages in the world market. The color of the beans is an important marker in the roasting process and is an indicator of volatile compounds that determine aroma and flavor. Roasting initiates complex chemical changes in coffee beans that are crucial to forming the desired final product. Coffee blending is important to achieve a final product with a given flavor and aroma and this process usually occurs before roasting. Moisture content in green coffee beans is strictly regulated in most countries that import and export coffee as improper content can cause quality deterioration and even fungal or mycotoxin contamination that can present a danger to human health. The principal quality parameters include moisture, blend ratio, roasting degree, and caffeine. It is segmented based on many factors, including source type (Arabica, Robusta, and Liberica), flavored and non-flavored, product types such as whole-bean, powdered, instant, and others, and caffeinated and non-caffeinated. Quality is closely examined and is a key consideration in commercial trade. Coffee is one of the most heavily consumed beverages in the world.
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