Chemical analysis and NIR spectroscopy in the determination of the origin, variety and roast time of Mexican coffee

Guerrero-Peña, Armando; Vázquez-Hernández, Lorena; Bucio-Galindo, Adolfo; Morales-Ramos, Victorino

doi:10.1016/j.heliyon.2023.e18675

Heliyon

2023

DOI: 10.1016/j.heliyon.2023.e18675

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Chemical analysis and NIR spectroscopy in the determination of the origin, variety and roast time of Mexican coffee

Armando Guerrero-Peña¹,

Lorena Vázquez-Hernández²,

Adolfo Bucio-Galindo³

et al.

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2024

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Cited by 2 publications

References 34 publications

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Review: Application and research progress of near infrared spectroscopy for multidimensional assessment of coffee beans

Li,

Yu,

et al. 2024

Journal of Near Infrared Spectroscopy

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Near infrared spectroscopy (NIR), recognized as a rapid, non-invasive, easy-to-operate and cost-effective tool for substance analysis, has been widely used and intensively researched in the field of coffee bean analysis. From the perspective of multidimensional evaluation (physical assessment of green coffee, extrinsic assessment, descriptive assessment and affective assessment), this review systematically explores the current applications of near infrared spectroscopy in characterizing the attributes of Arabica coffee beans, and further investigates the identification of coffee bean adulteration and chemical properties through an exhaustive survey of more than 90 published, peer-reviewed articles. Building upon this foundation, this review analyzes and discusses the roles of chemometrics, spectral preprocessing methods, characteristic wavelength screening strategies and outlier removal methods. Through the combined application of these methods, the optimal NIR spectral inversion mechanisms corresponding to different coffee bean properties are revealed. This body of research not only highlights the substantial potential of near infrared spectroscopy but also pinpoints the pressing research gaps within the industrial process of coffee bean quality control. Currently, few studies have differentiated processing methods and elucidated the sweetness attributes, grading attributes, and flavor descriptors of coffee beans. Looking ahead, near infrared spectroscopy technology is anticipated to driving the establishment of a comprehensive and objective coffee bean value system.

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Review: Application and research progress of near infrared spectroscopy for multidimensional assessment of coffee beans

Li,

Yu,

et al. 2024

Journal of Near Infrared Spectroscopy

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The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades

Fodor,

Matkovits,

Benes

et al. 2024

Foods

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During food quality control, NIR technology enables the rapid and non-destructive determination of the typical quality characteristics of food categories, their origin, and the detection of potential counterfeits. Over the past 20 years, the NIR results for a variety of food groups—including meat and meat products, milk and milk products, baked goods, pasta, honey, vegetables, fruits, and luxury items like coffee, tea, and chocolate—have been compiled. This review aims to give a broad overview of the NIRS processes that have been used thus far to assist researchers employing non-destructive techniques in comparing their findings with earlier data and determining new research directions.

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Chemical analysis and NIR spectroscopy in the determination of the origin, variety and roast time of Mexican coffee

Cited by 2 publications

References 34 publications

Review: Application and research progress of near infrared spectroscopy for multidimensional assessment of coffee beans

Review: Application and research progress of near infrared spectroscopy for multidimensional assessment of coffee beans

The Role of Near-Infrared Spectroscopy in Food Quality Assurance: A Review of the Past Two Decades

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