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|Título :||Discrimination of organic coffee via Fourier transform infrared–photoacoustic spectroscopy|
|Palabras clave :||Coffee|
|Fecha de publicación :||16-ene-2013|
|Editorial :||J Sci Food Agric|
|Descripción :||BACKGROUND: Procedures for the evaluation of the origin and quality of ground and roasted coffee are constantly needed for
the associated industry due to complexity of the related market. Conventional Fourier transform infrared (FTIR) spectroscopy
can be used for detecting changes in functional groups of compounds, such as coffee. However, dispersion, reflection and
non-homogeneity of the sample matrix can cause problems resulting in low spectral quality. On the other hand, sample
preparation frequently takes place in a destructive way. To overcome these difficulties, in this work a photoacoustic cell has
been adapted as a detector in a FTIR spectrophotometer to perform a study of roasted and ground coffee from three varieties
of Coffea arabica grown by organic and conventionalmethods.
RESULTS: Comparison between spectra of coffee recorded by FTIR-photoacoustic spectrometry (PAS) and by FTIR
spectrophotometry showed a better resolution of the former method, which, aided by principal components analysis,
allowed the identification of some absorption bands that allow the discrimination between organic and conventional coffee.
CONCLUSION: The results obtained provide information about the spectral behavior of coffee powder which can be useful
for establishing discrimination criteria. It has been demonstrated that FTIR-PAS can be a useful experimental tool for the
characterization of coffee.|
Instituto Politecnico Nacional, CONACyT-Mexico, COLCIENCIAS-Colombia, COFAA-IPN
|Otros identificadores :||DOI 10.1002/jsfa.5628|
|Aparece en las colecciones:||Doctorado|
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