title: [Discrimination among different brands of coffee by using vis-near infrared spectra].
abstract: Near infrared spectroscopy technology was used to distinguish three different brands of coffee bought from the supermarket. Two models, PCA-BP and WT-BP, were employed for the analysis and prediction of the samples. The discrimination among the different brands of coffee was based on the combination of the function of data compression in the PCA and WT technology and the ability of learning and prediction of the artificial neural network. In the experiment, 60 samples were used for model calibration and 30 for brand prediction. The result showed that both the PCA-BP and WT-BP models achieved 100% discrimination rate, and the wavelet transforms technology is superior to the principal component analysis both in time-consuming and the capability of data compression. It is indicated that the model set up by the combination of WT technology and BP neural network in the present study is rapid in analysis and precise in pattern discrimination. It can be concluded that a new approach to distinguishing pure coffee was of fered and the result of this experiment established the foundation for the determination of the raw material (coffee bean) of different brands of coffee in the market.
authors.affiliation: College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310029, China.
authors.forename: Yan-Yan
authors.initials: YY
authors.lastname: Wang
authors.forename: Yong
authors.initials: Y
authors.lastname: He
authors.forename: Yong-Ni
authors.initials: YN
authors.lastname: Shao
authors.forename: Zhi-Fei
authors.initials: ZF
authors.lastname: Zhang
mesh_terms: D003069:Coffee / Q000737:chemistry*; D019265:Spectroscopy, Near-Infrared / Q000379:methods*
chemical_list: D003069:Coffee