ArticleCurrent research in food science2024
Predicting the evolution of pH and total soluble solids during coffee fermentation using near-infrared spectroscopy coupled with chemometrics.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Effect of Temperature on the Drying Kinetics of Caturra Coffee: Correlation with Hyperspectral Imaging and Sensory Quality.Foods (Basel, Switzerland) · 2026Article
- Biopreservation ofFoods (Basel, Switzerland) · 2025Article
- Coffee Biotransformation in Volcanic Process: A Chemical and Sensory Analysis.Foods (Basel, Switzerland) · 2025Article
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4 authors.
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Abstract
Currently, coffee fermentation is visually operated, which results in incomplete or excessive processes and coffees with undesirable characteristics. In front of it, pH and total soluble solids (TSS) have been shown to be good fermentation indicators, although this requires rapid, accurate, and chemical-free measurement techniques such as NIR spectroscopy. However, the complexity of the NIR spectra requires optimization steps in which variable selection techniques simplify profiles and subsequent models. This work tests a new covering array feature selection (CAFS) approach on NIR spectra to optimize prediction models in coffee samples during fermentation. Spectral profiles in the range 1100-2100 nm were extracted from coffee beans (Typica, Caturra, and Catimor varieties) raw and during fermentation (4, 8, 12, 16, 20, and 24 h). Partial least-squares regressions (PLSR) were performed using full spectra using a five-fold cross-validation strategy for training and validation. The relevant wavelengths were then selected using the
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