Near- and Mid-Infrared Spectroscopies in Food Authentication: Coffee Varietal Identification
作者： Gerard Downey , Romain Briandet , Reginald H. Wilson , E. Katherine Kemsley
DOI: 10.1021/JF970337T
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摘要: Near- and mid-infrared spectra of a set 56 lyophilized coffee samples were collected. The sample comprised 29 Arabica 27 Robusta coffees was prepared in the laboratory. Each spectral collection used separately to develop mathematical models for varietal authentication using factorial discriminant analysis partial least squares techniques. Subsequently, data from both regions combined chemometric approaches repeated. relative success separate is discussed, as basis observed discriminations.
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