Monitoring Chemical Changes of Coffee Beans During Roasting Using Real-time NIR Spectroscopy and Chemometrics

• DOI: 10.1007/s12161-023-02473-w
• Publication Date: 2023-03-18T17:02:35Z
• Authors: Silvia Grassi; Alessandro Giraudo; Chiara Novara; Nicola Cavallini; Francesco Geobaldo; Ernestina Casiraghi; Francesco Savorani
• Keywords: Roasting; Chemometrics; Process Analytical Technology; Coffee bean

Abstract Variations occurring in coffee beans during roasting are ascribable to several chemical-physical phenomena: quickly track the whole process and ensure its reproducibility, a analytical technology (PAT) approach is needed. In this study, method combining in-line Fourier transform near-infrared (FT-NIR) spectroscopy chemometric modelling was investigated get real-time practical knowledge about effects on coffee’s composition. In-line spectra were acquired by inserting NIR probe into laboratory roaster, running twenty-four experiments, planned spanning different species (Arabica Robusta), four temperature settings (TS1–TS4) times (650–1580 s). Multivariate curve resolution-alternate least squares (MCR-ALS) used model changes process, information maximum rate, acceleration deceleration of obtained, also highlighting potential due temperatures varieties. The proposed provides groundwork for direct implementation rapid, non-invasive automated monitoring at industrial scale.