Morgano, Marcelo A.Faria, Cristiano Gomes deFerrão, Marco F.Ferreira, Márcia M.C.2022-04-072022-04-072007MORGANO, M. A. et al. Determinação de açúcar total em café cru por espectroscopia no infravermelho próximo e regressão por mínimos quadrados parciais. Química Nova, São Paulo, v. 30, n. 2, p. 346-350, 2007.1678-7064https://doi.org/10.1590/S0100-40422007000200020http://www.sbicafe.ufv.br/handle/123456789/13436In this work a fast method for the determination of the total sugar levels in samples of raw coffee was developed using the near infrared spectroscopy technique and multivariate regression. The sugar levels were initially obtained using gravimety as the reference method. Later on, the regression models were built from the near infrared spectra of the coffee samples. The original spectra were pre-treated according to the Kubelka-Munk transformation and multiplicative signal correction. The proposed analytical method made possible the direct determination of the total sugar levels in the samples with an error lower by 8% with respect to the conventional methodology.pdfpt-BROpen AccessTotal sugarRaw coffeeNear infrared spectroscopyCafeicultura::Qualidade de bebidaArtigo