Tavares, Katiany MansurPereira, Rosemary Gualberto Fonseca AlvarengaNunes, Cleiton AntônioPinheiro, Ana Carla MarquesRodarte, Mírian PereiraGuerreiro, Mário César2022-04-112022-04-112012TAVARES, K. M. et al. Espectroscopia no infravermelho médio e análise sensorial aplicada à detecção de adulteração de café torrado por adição de cascas de café. Química Nova, São Paulo, v. 35, n. 6, p. 1164-1168, 2012.1678-7064https://doi.org/10.1590/S0100-40422012000600018http://www.sbicafe.ufv.br/handle/123456789/13454Mid-infrared spectroscopy and chemometrics were used to identify adulteration in roasted and ground coffee by addition of coffee husks. Consumers’ sensory perception of the adulteration was evaluated by a triangular test of the coffee beverages. Samples containing above 0.5% of coffee husks from pure coffees were discriminated by principal component analysis of the infrared spectra. A partial least-squares regression estimated the husk content in samples and presented a root-mean-square error for prediction of 2.0%. The triangular test indicated that were than 10% of coffee husks are required to cause alterations in consumer perception about adulterated beverages.pdfpt-BROpen AccessAdulterationChemometricsCafeicultura::Qualidade de bebidaArtigo