Virtual taster for roasted coffee

• Grant number: 08/06366-9
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: December 01, 2009
• End date: May 31, 2010
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Gustavo Figueira de Paula
• Grantee: Gustavo Figueira de Paula
• Company: Brsensor Indústria Brasileira de Sensores Ltda
• City: São Carlos
• Associated researchers: Aline de Oliveira Garcia ; Ednaldo José Ferreira ; Ernesto Chaves Pereira de Souza ; Sherlan Guimarães Lemos ; Tiago Silva Mendonça ; Washington Luiz de Barros Melo

Abstract

The aim of this work is to develop and validate methodologies, based on near infrared spectrophotometry aided by chemometrics, to evaluate fraud, physical attributes (humidity, granulometry, roast degree, grain blend) and sensory attributes (global quality, beverage type, aroma, flavor, body) of commercial, Brazilian roasted coffee, aiming to offer products and services tailored to automate coffee analysis on the scope of existing certification programs and those being developed (Purity Stamp / PQC / CCQ from ABIC), state regulations (SAA-37) soon federal regulations (under public consulting) related to coffee quality. The scope of this project embraces: multivariated calibration of NIR spectrophotometer to evaluate physical and sensorial attributes, and purity of coffee, based on the methodologies currently being used to certificate commercial coffees. It should give as benefits: cost reduction, drastic performance improvement (from hours to seconds to analyze a single sample), increase of installed analytical capacity, increase of objectivity on sensory analysis, increase of installed analytical capacity for fraud detection (including field analysis), better precision and reproducibility e also possibility of new markets exploration through high-value technology exporting to coffee-producing and consuming countries. (AU)