ATR-FTIR FOR DISCRIMINATION OF ESPRESSO AND AMERICANO COFFEE PODS
DOI:
https://doi.org/10.25186/cs.v13i4.1499Keywords:
Coffee brewing Single-serve brewer, Coffee pods, Extraction brew physiochemical properties, FTIR spectraAbstract
Roasted and ground coffee for encapsulation in single-serve capsules compatible with keurig® and coffee powder obtained from Nespresso® commercial capsules were analyzed for pH value, titratable acidity, moisture content, water activity and color (lightness); a data matrix that contains the physicochemical properties and the absorbance measurements using a baseline of 1600 to 1800 cm–1 by FTIR-ATR technique, was evaluated through the combined methods of principal component analysis (PCA) and cluster analysis in order to discriminate between the types of capsules. In the PCA biplot two distinct groups can be identified and in the cluster analysis two groups are that correspond to the two types of capsules. The results showed that FTIR-ATR based methods seem to be a promising alternative for the discrimination of coffee samples for the pods industry or for the type of consumption.References
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