The diversity of compounds and variations in the aroma and flavor of ground and roasted coffee make the sensory evaluation by the “cupping test” a complex task to be performed. A total of 217 commercial coffee samples classified as different beverage type and with different roast degrees were evaluated by official cuppers in the “cupping test” and the responses for sensory attributes were used to verify the correlation to the near‐infrared (NIR) spectra. Chemometric models based on partial least squares (PLS) were built for the powder fragrance, drink aroma, acidity, bitterness, flavor, body, astringency, residual flavor, and overall quality. The parameters of merit such as accuracy, fit, linearity, residual prediction deviation, sensitivity, analytical sensitivity, limits of detection, and quantification were evaluated. All sensory attributes were predicted with adequate values according to the parameters of merit. The proposed method, when compared to the “cupping test,” is an alternative to the determination of the coffee sensory attributes. The results demonstrated that the use of NIR associated with chemometrics is efficient and recommended for the prediction of sensorial attributes of coffee by means of the direct analysis of roasted and ground samples, and without any additional preparation, it is a promising tool for the coffee industry.
Practical Application
This study has shown potential use of near‐infrared (NIR) spectroscopy coupled with a chemometric tool for the prediction of sensory attributes of commercial coffees. Prediction models for powder fragrance, drink aroma, acidity, bitterness, flavor, body, astringency, residual flavor, and overall quality were built and showed good predictive capacity. The use of NIR allows rapid analysis (1 min or less per sample), and it was possible to evaluate all sensory attributes directly in roasted and ground coffee, without beverage preparation.
