Evaluation of the coffee classification process (Coffee arabicaL.) by the FTIR infrared spectroscopy method
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The objective of this work was to evaluate the differentiation of healthy coffee beans and defective coffee beans (Black, Bleached Vinegar, Vinegar Color and Broca), which have a high negative impact on the sensory moment. The coffee was examined by the FTIR infrared spectroscopy method, generating characteristic curves in a wave spectrum ranging from 750 to 4000 cm-1. This can be a very valuable tool at the time of making a prior identification. Through the analysis carried out with the Agilent Cary 630 ATR-FTIR analyzer, it can be developed quickly and reliably for the identification between clean coffee and defective coffee.
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