Near- and Mid-Infrared Spectroscopies in Food Authentication: Coffee Varietal Identification

Downey, G, Briandet, R, Wilson, RH and Kemsley, EK (1997) Near- and Mid-Infrared Spectroscopies in Food Authentication: Coffee Varietal Identification. Journal of Agricultural and Food Chemistry, 45 (11). pp. 4357-4361. ISSN 0021-8561

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Abstract

Near- and mid-infrared spectra of a set of 56 lyophilized coffee samples were collected. The sample set comprised 29 Arabica and 27 Robusta coffees and was prepared in the laboratory. Each spectral collection was used separately to develop mathematical models for varietal authentication of the coffees using factorial discriminant analysis and partial least squares techniques. Subsequently, data from both spectral regions were combined and the chemometric approaches repeated. The relative success of the separate and combined approaches is discussed, as is the basis for the observed discriminations.

Item Type: Article
Uncontrolled Keywords: food authentication,spectroscopy,near-infrared,mid-infrared
Faculty \ School: Faculty of Science > School of Chemistry
Depositing User: LivePure Connector
Date Deposited: 20 Jul 2018 15:30
Last Modified: 11 Jan 2019 14:30
URI: https://ueaeprints.uea.ac.uk/id/eprint/67719
DOI: 10.1021/jf970337t

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