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Química Nova

versão impressa ISSN 0100-4042

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TAVARES, Katiany Mansur et al. Mid-infrared spectroscopy and sensory analysis applied to detection of adulteration in roasted coffee by addition of coffee husks. Quím. Nova [online]. 2012, vol.35, n.6, pp.1164-1168. ISSN 0100-4042.  https://doi.org/10.1590/S0100-40422012000600018.

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.

Palavras-chave : coffee; adulteration; chemometrics.

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