Comparison of Spectroscopy-Based Methods and Chemometrics to Confirm Classification of Specialty Coffees
Abstract
:1. Introduction
2. Methodology
2.1. Roasting Tests and Sensory Evaluation
2.2. ATR-FTIR and NIR Analysis
2.3. Data Processing and Statistical Analysis
3. Results
3.1. ATR-FTIR and NIR Analysis
3.2. Partial Least Squares Regression (PLS)
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Model | FTIR | NIRS |
---|---|---|
Calibration set | 149 | 74 |
Validation set | 67 | 37 |
Latent variables | 2 | 3 |
RMSEC | 0.23 | 0.50 |
RMSEP | 0.23 | 0.52 |
Rc | 0.99 | 0.98 |
Rv | 0.97 | 0.98 |
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Belchior, V.; Botelho, B.G.; Franca, A.S. Comparison of Spectroscopy-Based Methods and Chemometrics to Confirm Classification of Specialty Coffees. Foods 2022, 11, 1655. https://doi.org/10.3390/foods11111655
Belchior V, Botelho BG, Franca AS. Comparison of Spectroscopy-Based Methods and Chemometrics to Confirm Classification of Specialty Coffees. Foods. 2022; 11(11):1655. https://doi.org/10.3390/foods11111655
Chicago/Turabian StyleBelchior, Verônica, Bruno G. Botelho, and Adriana S. Franca. 2022. "Comparison of Spectroscopy-Based Methods and Chemometrics to Confirm Classification of Specialty Coffees" Foods 11, no. 11: 1655. https://doi.org/10.3390/foods11111655