This paper describes a robust multivariate model for quantifying and characterizing blends of Robusta and Arabica coffees. At different degrees of roasting, 120 ground coffee blends (0.0-33.0%) were formulated. Spectra were obtained by two different techniques, attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy and paper spray mass spectrometry (PS-MS). Partial least squares (PLS) models were built individually with the two types of spectra. Nevertheless, better predictions were obtained by low and medium-level data fusion, taking advantage from the synergy between these two data sets. Data fusion models were improved by variable selection, using genetic algorithms (GA) and ordered predictors selection (OPS). The smallest prediction errors were provided by OPS low-level data fusion model. The number of variables used for regression was reduced from 2145 (full spectra) to 230. Model interpretation was performed by assigning some of the selected variables to specific coffee components, such as trigonelline and chlorogenic acids.
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| http://dx.doi.org/10.1016/j.foodchem.2018.12.044 | DOI Listing |
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