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Untitled - MendelNet 2013 - Mendelova zemědělská a lesnická ...

Untitled - MendelNet 2013 - Mendelova zemědělská a lesnická ...

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MENDELNET <strong>2013</strong>THE USING OF NEAR INFRARED SPECTROSCOPYWITH THE FOURIER TRANSFORMATION FOR THE DETECTIONOF THE TYPE AND THE DEGREE OF COFFEE ROASTINGDvořák L., Jůzl M., Müllerová M., Sýkora V., Šustová K.Department of Food Technology, Faculty of Agronomy, Mendel University in Brno,Zemedelska 1, 613 00 Brno, Czech RepublicE-mail: lukas.dvorak@mendelu.czABSTRACTThe aim of this study was to verify the possibility of using near infrared spectroscopy with theFourier transformation (FT-NIR) for the quality control and the determination of the Arabica coffeeorigin in three roasting profiles. Differentiation of the measured spectra is demonstrated by thediscriminatory crosses in most of our analyses, all the variations between groups were sufficient.Colour was best distinguished at the profile of filtration according to the CIELAB system and itwas confirmed by sensory analysis. Profiles of Costa Rica and Ethiopia were not distinguished bycoffee degustation.Key words: roasting, FT-NIR, quality, colour, sensory analysisAcknowledgments: This project was funded by IGA FA IP 9/<strong>2013</strong>. The work was supported bythe Gilľ s Coffee company and by the Department of Food technology, FA MENDELU.575 | P age

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