Spectroscopy Technique Applied to Estimate Sensory Parameters and Quantification of Total Phenolic Compounds in Coffee-Reference-Cited by-同舟云学术

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Spectroscopy Technique Applied to Estimate Sensory Parameters and Quantification of Total Phenolic Compounds in Coffee

Published:2021-04-15 Issue:9 Volume:14 Page:1943-1952
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

da Silva Araújo Cintia^ORCID,Macedo Leandro Levate,Vimercati Wallaf Costa,Saraiva Sérgio Henriques

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação Estadual de Amparo à Pesquisa do Estado do Espírito Santo

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

https://link.springer.com/content/pdf/10.1007/s12161-021-02025-0.pdf

Reference44 articles.

1. Baqueta MR, Coqueiro A, Valderrama P (2019) Brazilian coffee blends: a simple and fast method by near-infrared spectroscopy for the determination of the sensory attributes elicited in professional coffee cupping. J Food Sci 84:1247–1255. https://doi.org/10.1111/1750-3841.14617

2. Baqueta MR, Coqueiro A, Março PH, Valderrama P (2020) Quality control parameters in the roasted coffee industry: a proposal by using microNIR spectroscopy and multivariate calibration. Food Anal Methods 13:50–60. https://doi.org/10.1007/s12161-019-01503-w

3. Barbin DF, De SM FAL, Sun DW et al (2014) Application of infrared spectral techniques on quality and compositional attributes of coffee: an overview. Food Res Int 61:23–32. https://doi.org/10.1016/j.foodres.2014.01.005

4. Belchior V, Botelho BG, Oliveira LS, Franca AS (2017) Attenuated total reflectance Fourier transform spectroscopy (ATR-FTIR) and chemometrics for discrimination of espresso coffees with different sensory characteristics. Food Chem 273:178–185. https://doi.org/10.1016/j.foodchem.2017.12.026

5. Blanco M, Villarroya I (2002) NIR spectroscopy: a rapid-response analytical tool. TrAC - Trends Anal Chem 21:240–250. https://doi.org/10.1016/S0165-9936(02)00404-1

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1. Quantification of food bioactives by NIR spectroscopy: Current insights, long-lasting challenges, and future trends;Journal of Food Composition and Analysis;2023-12

2. Use of mid-infrared spectroscopy to predict the content of bioactive compounds of a new non-dairy beverage fermented with water kefir;LWT;2023-02

3. A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain;Journal of Food Quality;2022-06-17

4. Spectroscopic Techniques for Quality Assessment of Tea and Coffee;Advanced Spectroscopic Techniques for Food Quality;2022-05-20

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