Discrimination between washed Arabica, natural Arabica and Robusta coffees by using near infrared spectroscopy, electronic nose and electronic tongue analysis

Journal of the Science of Food and Agriculture

Volumn 95, Issue 11, 2015, Pages 2192-2200

  Buratti, Susanna ^a   Sinelli, Nicoletta ^a   Bertone, Elisa ^b   Venturello, Alberto ^b   Casiraghi, Ernestina ^a   Geobaldo, Francesco ^b  

^a UNIVERSITY OF MILAN   (Italy)

^b POLITECNICO DI TORINO   (Italy)

Author keywords

Arabica and Robusta coffee; Electronic nose; Electronic tongue; Multivariate statistical analysis; NIR spectroscopy

Indexed keywords

COFFEE;

CHEMISTRY; CLASSIFICATION; COFFEA; COFFEE; ELECTRONIC NOSE; ELECTRONICS; EVALUATION STUDY; HUMAN; NEAR INFRARED SPECTROSCOPY; NOSE; ODOR; PLANT SEED; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; SPECIES DIFFERENCE; TASTE; TONGUE;

COFFEA; COFFEE; ELECTRONIC NOSE; ELECTRONICS; HUMANS; NOSE; ODORS; PRINCIPAL COMPONENT ANALYSIS; SEEDS; SPECIES SPECIFICITY; SPECTROSCOPY, NEAR-INFRARED; TASTE; TONGUE;

EID: 84934344192     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6933     Document Type: Article

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