La técnica NIRS: una herramienta confiable para la caracterización de los compuestos químicos del café almendra

Claudia Rocío Gómez

doi:10.38141/10795/71104

Below you will find published research results on Colombian coffee growing:

The NIRS technique: a reliable tool for the characterization of the chemical compounds of parchment coffee La técnica NIRS: una herramienta confiable para la caracterización de los compuestos químicos del café almendra

How to Cite

Gómez, C. R. (2020). The NIRS technique: a reliable tool for the characterization of the chemical compounds of parchment coffee. Proceedings of Cenicafe´s Scientific Seminar, 71(1), e71104. https://doi.org/10.38141/10795/71104

PDF (Spanish)

FLIP

PPTX (Spanish)

FLIP YouTube (Spanish)

Published: December 1, 2020

https://doi.org/10.38141/10795/71104

Keywords

Infrarrojo Cercano

calidad

tueste

calibración

químicos

agtron

Infravermelho próximo

qualidade

torra

calibração

absorbância

químicos

agtron

Near Infrared

quality

roast

calibration

absorbance

chemicals

agtron

Numero

Vol. 71 (2020)

Sectión

Quality

License terms (See)

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Claudia Rocío Gómez

Centro Nacional de Investigaciones de Café

https://orcid.org/0000-0002-0685-8337

Summary

During the last decades, the Near Infrared Spectroscopy – NIRS technique has been consolidated as an optimal secondary analytical method for the determination of different quality parameters in products of the agri-food sector. Its use to quickly evaluate samples with minimal processing and to achieve the correlation of their properties through various statistical tools are among its characteristics. NIRS has been used to determine the chemical compounds of coffee as well as the qualitative classification of its physical characteristics such as humidity percentage, sensory quality, roasting degrees, and identification of species and region, among others. This allows to demonstrate its wide range of implementation possibilities in the production chain. For several years Cenicafé has developed a method that uses the NIRS technique to estimate the main chemical compounds of green coffee, which allows supporting research and regional characterizations of the coffee produced in the Colombian coffee zone in order to contribute to coffee quality defense and positioning. The objective of this seminar is to share aspects related to the NIRS technique, its basic concepts, its relevant results, the current state of progress in its research at Cenicafé, and its projections.

Author biography (See)

Claudia Rocío Gómez, Centro Nacional de Investigaciones de Café

Asistente de Investigación, Cenicafé

Most read articles by the same author(s)

X @CENICAFE

Tweets by cenicafe