Determination of Arabica and Robusta species in blends of roasted coffee by Mid Infrared spectroscopy in association with mixture design

Geissy de Azevedo MENDES,Marcone Augusto Leal DE OLIVEIRA,Mirian Pereira RODARTE,Virgílio DE CARVALHO DOS ANJOS,Maria Jose Valenzuela BELL

Food Chemistry Advances（2024）

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摘要

•Modelling to predict the amount of species of coffee in blends.•Robusta coffee additions (above 2.5%) were detected and quantified by FT-MIR.•Simplified and viable method for the certification of commercial coffees.•The number of measurements required for curve calibration was optimized.

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关键词

Coffee,FT-MIR,Food authentication,Mixture design

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