|Espectroscopia no infravermelho médio e análise sensorial.pdf
|Artigo de Periódico
|Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café
|Mid-infrared spectroscopy and sensory analysis applied to detection of adulteration in roasted coffee by addition of coffee husks
|Tavares, Katiany Mansur
Pereira, Rosemary Gualberto Fonseca Alvarenga
Nunes, Cleiton Antônio
Pinheiro, Ana Carla Marques
Rodarte, Mírian Pereira
Guerreiro, Mário César
|Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted and ground coffee by addition of coffee husks. Consumers' sensory perception of the adulteration was evaluated by a triangular test of the coffee beverages. Samples containing above 0.5% of coffee husks from pure coffees were discriminated by principal component analysis of the infrared spectra. A partial least-squares regression estimated the husk content in samples and presented a root-mean-square error for prediction of 2.0%. The triangular test indicated that were than 10% of coffee husks are required to cause alterations in consumer perception about adulterated beverages.
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