Mid infrared spectroscopy and chemometrics as tools for the classification of roasted coffees by cup quality

Sensory (cup) analysis is a reliable methodology for green coffee quality evaluation, but faces barriers when applied to commercial roasted coffees due to lack of information on roasting conditions. The aim of this study was to examine the potential of mid-infrared spectroscopy for predicting cup quality of arabica coffees of different roasting degrees. PCA analysis showed separation of arabica and robusta. A two-level PLS-DA Hierarchical...