Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging

Caporaso, Nicola; Whitworth, Martin B.; Fisk, Ian D.

Abstract

Coffee aroma is critical for consumer liking and enables price differentiation of coffee. This study applied hyperspectral imaging (1000–2500 nm) to predict volatile compounds in single roasted coffee beans, as measured by Solid Phase Micro Extraction-Gas Chromatography-Mass Spectrometry and Gas Chromatography-Olfactometry. Partial least square (PLS) regression models were built for individual volatile compounds and chemical classes. Selected key aroma compounds were predicted well enough to allow rapid screening (R2 greater than 0.7, Ratio to Performance Deviation (RPD) greater than 1.5), and improved predictions were achieved for classes of compounds - e.g. aldehydes and pyrazines (R2 ∼ 0.8, RPD ∼ 1.9). To demonstrate the approach, beans were successfully segregated by HSI into prototype batches with different levels of pyrazines (smoky) or aldehydes (sweet). This is industrially relevant as it will provide new rapid tools for quality evaluation, opportunities to understand and minimise heterogeneity during production and roasting and ultimately provide the tools to define and achieve new coffee flavour profiles.

Citation

Caporaso, N., Whitworth, M. B., & Fisk, I. D. (2022). Prediction of coffee aroma from single roasted coffee beans by hyperspectral imaging. Food Chemistry, 371, Article 131159. https://doi.org/10.1016/j.foodchem.2021.131159

• Journal Article Type: Article
• Acceptance Date: Sep 14, 2021
• Online Publication Date: Sep 17, 2021
• Publication Date: Mar 1, 2022
• Deposit Date: Sep 23, 2021
• Publicly Available Date: Sep 18, 2022
• Journal: Food Chemistry
• Print ISSN: 0308-8146
• Electronic ISSN: 1873-7072
• Publisher: Elsevier BV
• Peer Reviewed: Peer Reviewed
• Volume: 371
• Article Number: 131159
• DOI: https://doi.org/10.1016/j.foodchem.2021.131159
• Public URL: https://nottingham-repository.worktribe.com/output/6296546
• Publisher URL: https://www.sciencedirect.com/science/article/pii/S0308814621021658