Feasibility of using colorimetric devices for whole and ground coffee roasting degrees prediction.

Background: Coffee roasting is one of the crucial steps in obtaining a high-quality product as it forms the product's color and flavor characteristics. Roast control is made by visual inspection or traditional instruments such as the Agtron spectrophotometer, which can have high implementation costs. Therefore, the present study evaluated colorimetric approaches (a bench colorimeter, smartphone digital images, and a colorimetric sensor) to predict the Agtron roasting degrees of whole and ground coffee.

CO supercritical fluid extraction of pulp and nut oils from Terminalia catappa fruits: Thermogravimetric behavior, spectroscopic and fatty acid profiles.

The aim of this study was to investigate the attributes of the pulp and nut oils from Terminalia catappa fruits obtained by supercritical fluid extraction (SFE) with pressurized CO. The yield, physico-chemical characterization and fatty acid profiles of both oils were assessed based on their acidity and peroxide indices, thermogravimetric behavior, infrared spectroscopic and gas chromatographic analyses. The extraction yields were 7.