title: In-line monitoring of the coffee roasting process with near infrared spectroscopy: Measurement of sucrose and colour.
abstract: In this work, a real-time and in-situ analytical tool based on near infrared spectroscopy is proposed to predict two of the most relevant coffee parameters during the roasting process, sucrose and colour. The methodology was developed taking in consideration different coffee varieties (Arabica and Robusta), coffee origins (Brazil, East-Timor, India and Uganda) and roasting process procedures (slow and fast). All near infrared spectroscopy-based calibrations were developed resorting to partial least squares regression. The results proved the suitability of this methodology as demonstrated by range-error-ratio and coefficient of determination higher than 10 and 0.85 respectively, for all modelled parameters. The relationship between sucrose and colour development during the roasting process is further discussed, in light of designing in real-time coffee products with similar visual appearance and distinct organoleptic profile.
authors.affiliation: CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, 4202-401 Porto, Portugal.
authors.forename: João Rodrigo
authors.initials: JR
authors.lastname: Santos
authors.affiliation: LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal; Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, 4200-465 Porto, Portugal.
authors.forename: Olga
authors.initials: O
authors.lastname: Viegas
authors.affiliation: LAQV/REQUIMTE, Laboratório de Química Aplicada, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4050-313 Porto, Portugal. Electronic address: rnpascoa@ff.up.pt.
authors.forename: Ricardo N M J
authors.initials: RN
authors.lastname: Páscoa
authors.affiliation: LAQV/REQUIMTE, Laboratório de Bromatologia e Hidrologia, Departamento de Ciências Químicas, Faculdade de Farmácia da Universidade do Porto, 4099-030 Porto, Portugal.
authors.forename: Isabel M P L V O
authors.initials: IM
authors.lastname: Ferreira
authors.affiliation: CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, 4202-401 Porto, Portugal.
authors.forename: António O S S
authors.initials: AO
authors.lastname: Rangel
authors.affiliation: iMed.ULisboa, Research Institute for Medicines, Faculdade de Farmácia, Universidade de Lisboa, Lisboa, Portugal.
authors.forename: João Almeida
authors.initials: JA
authors.lastname: Lopes
mesh_terms: D001938:Brazil; D002138:Calibration; D003069:Coffee / Q000737:chemistry*; D003116:Color; D007194:India; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D013395:Sucrose / Q000032:analysis*; D014454:Uganda
chemical_list: D003069:Coffee; D013395:Sucrose
keywords: Chemometrics; Coffee roasting; Colour; In-line monitoring; Near infrared spectroscopy; Sucrose