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|metadata.artigo.dc.title:||Raman spectroscopy: a new strategy for monitoring the quality of green coffee beans during storage|
|metadata.artigo.dc.creator:||Abreu, Giselle Figueiredo|
Borém, Flávio Meira
Oliveira, Luiz Fernando Cappa
Almeida, Mariana Ramos
Alves, Ana Paula Carvalho
Coffea arabica L.
Coffee -Sensory quality
Café - Armazenamento
Café - Qualidade sensorial
|metadata.artigo.dc.identifier.citation:||ABREU, G. F. et al. Raman spectroscopy: a new strategy for monitoring the quality of green coffee beans during storage. Food Chemistry, [S. I.], v. 287, p. 241-248, July 2019.|
|metadata.artigo.dc.description.abstract:||Raman spectroscopy was used to identify chemical changes associated sensory quality of coffee beans, for natural and pulped natural coffee stored in different packaging. The green beans of natural coffee and pulped natural coffee were stored in three types of packaging materials in a commercial warehouse. Sensory analyses were performed, and Raman spectra were collected after 0, 3, 6, 9, 12, and 18 storage months. Raman spectra were used to construct multivariate control charts. The charts, which were constructed using principal component analysis, can only be used to identify chemical changes in the green beans from pulped natural coffee stored in different packaging materials. Raman spectroscopy is more sensitive than sensory analysis for detecting chemical changes in stored pulped natural coffee. The measured changes ultimately affect the quality of the beverage because samples stored for six months in paper packaging were determined to no longer meet the quality control requirements.|
|Appears in Collections:||DEG - Artigos publicados em periódicos|
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