Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose
Abstract
:1. Introduction
2. Materials and Methods
2.1. Samples
2.2. E-Nose Measurements
2.3. Sensory Analysis
2.4. Analysis of Volatile Compounds
2.5. Multivariate Data Analysis
2.6. Statistical Analysis
3. Results and Discussion
3.1. Roasted Coffee Beans Discriminated by the E-Nose
3.2. Aromatic Profile of Roasted Coffee Beans
3.3. Relationship between the Aromatic Profile and E-Nose of Roasted Coffee Beans
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Sample Availability
References
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Codes | Signal | Sensor |
---|---|---|
T | Temperature (°C) | BME680 |
P | Pressure (hPa) | BME680 |
H | Humidity (%RH) | BME680 |
1 | Gas Measurement (Ω) | BME680 |
2 | eCO2 (ppm) | SGP30 |
3 | TVOC (ppb) | SGP30 |
4 | H2 | SGP30 |
5 | Ethanol | SGP30 |
6 | eCO2 (ppm) | CCS811 |
7 | TVOC (ppb) | CCS811 |
8 | Sensor Resistance (Ω) | CCS811 |
9 | eCO2 (ppm) | iAQ-Core |
10 | TVOC (ppb) | iAQ-Core |
11 | Sensor Resistance (Ω) | iAQ-Core |
Predicted Class | ||||||
---|---|---|---|---|---|---|
Real Class | t6 | t7 | t8 | t9 | t10 | t11 |
t6 | 16.6 | 0 | 0 | 0 | 0 | 0 |
t7 | 0 | 16.6 | 2.7 | 0 | 0 | 0 |
t8 | 0 | 0 | 13.8 | 2.7 | 0 | 0 |
t9 | 0 | 0 | 0 | 13.8 | 0 | 0 |
t10 | 0 | 0 | 0 | 0 | 16.6 | 0 |
t11 | 0 | 0 | 0 | 0 | 0 | 16.6 |
t (min) | Aroma | |
---|---|---|
Coffee | Roasted/Burnt | |
t6 | 1.1 ± 0.1 a | n.d. |
t7 | 2.7 ± 0.2 b | n.d. |
t8 | 3.8 ± 0.2 b | n.d. |
t9 | 5.7 ± 0.3 b | 2.1 ± 0.2 a |
t10 | 4.4 ± 0.2 b | 3.2 ± 0.3 a |
t11 | 3.2 ± 0.2 b | 4.4 ± 0.2 a |
CAS Number | VOC’s | t6 | t7 | t8 | t9 | t10 | t11 |
---|---|---|---|---|---|---|---|
98 497-23-4 | 2(5H)-furanone | 1.9 | 2.8 | 2.4 | 2.8 | 1.8 | 1.6 |
3777-69-3 | 2-Methyl-furan | 3.5 | 9.8 | 12.1 | 11.2 | 19.8 | 20.4 |
24683-00-9 | 2,5-Dimethyl-pyridine | 8.3 | 10.2 | 14.6 | 17.8 | 19.8 | 25.6 |
96-54-8 | 1-Methyl pyrrole | 2.9 | 2.4 | 2.4 | 2.3 | 2.2 | 1.8 |
96-17-3 | 2-Methyl-butanal | 4.4 | 9.1 | 12.1 | 14.0 | 19.8 | 18.8 |
1000302-96-9 | 1-(4-Nitrophenyl)-3-phenylamino-propenone | 10.1 | 10.2 | 9.7 | 7.0 | 0.0 | 0.0 |
112-05-0 | Nonanoic acid | 8.2 | 11.8 | 14.6 | 14.0 | 4.3 | 2.6 |
7786-61-0 | 2-Methoxy-4-vinylphenol | 27.7 | 19.7 | 10.7 | 9.3 | 7.2 | 0.0 |
60-12-8 | 2-Phenylethyl alcohol | 29.7 | 17.3 | 10.7 | 9.8 | 11.5 | 5.7 |
98-02-2 | 2-Furfurylthiol | 3.3 | 6.7 | 10.7 | 11.7 | 13.7 | 23.5 |
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Barea-Ramos, J.D.; Cascos, G.; Mesías, M.; Lozano, J.; Martín-Vertedor, D. Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose. Sensors 2022, 22, 8654. https://doi.org/10.3390/s22228654
Barea-Ramos JD, Cascos G, Mesías M, Lozano J, Martín-Vertedor D. Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose. Sensors. 2022; 22(22):8654. https://doi.org/10.3390/s22228654
Chicago/Turabian StyleBarea-Ramos, Juan Diego, Gema Cascos, Marta Mesías, Jesús Lozano, and Daniel Martín-Vertedor. 2022. "Evaluation of the Olfactory Quality of Roasted Coffee Beans Using a Digital Nose" Sensors 22, no. 22: 8654. https://doi.org/10.3390/s22228654