UV-Vis spectrometric classification of coffees by SPA-LDA

被引：84

作者：

Carvalho Polari Souto, Urijatan Teixeira ^{[1
]}

Coelho Pontes, Marcio Jose ^{[1
]}

Silva, Edvan Cirino ^{[1
]}

Harrop Galvao, Roberto Kawakami ^{[2
]}

Ugulino Araujo, Mario Cesar ^{[1
]}

Castriani Sanches, Fatima Aparecida ^{[1
]}

Silva Cunha, Francisco Antonio ^{[1
]}

Ribeiro Oliveira, Maria Socorro ^{[1
]}

机构：

[1] Univ Fed Paraiba, Dept Quim, Lab Automacao & Instrumentacao Quim Analit Quimio, BR-58051970 Joao Pessoa, Paraiba, Brazil

[2] Inst Tecnol Aeronaut, Div Engn Eletron, Sao Jose Dos Campos, SP, Brazil

来源：

FOOD CHEMISTRY | 2010年 / 119卷 / 01期

关键词：

Coffee classification; UV-Vis spectrometry; Linear discriminant analysis; Successive projections algorithm; Soft independent modelling of class analogy; PATTERN-RECOGNITION; CAFFEINE OVERDOSE; INSTANT COFFEE; DISCRIMINATION; SPECTROSCOPY; ROBUSTA; QUALITY; ARABICA; BEANS;

D O I：

10.1016/j.foodchem.2009.05.078

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

UV-Vis spectrometry and chemometric techniques were used to classify aqueous extracts of Brazilian ground roast coffee with respect to type (caffeinated/decaffeinated) and conservation state (expired and non-expired shelf-life). Two classification methods were compared: soft independent modelling of class analogy (SIMCA) and linear discriminant analysis (LDA) with wavelength selection by the successive projections algorithm (SPA). The best results were obtained by SPA-LDA, which correctly classified all test samples. The classification accuracy of this model remained high (96%) even after the introduction of artificial spectral noise. These results suggest that UV-Vis spectrometry and SPA-LDA modelling provide a promising alternative for assessment of conservation state and decaffeination condition of coffee samples. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：368 / 371

页数：4

共 26 条

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