咖啡風味的光學感測模組與鑑定方法之可行性研究
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2023
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在本研究中設計了一個可調整量測範圍之光纖量測模組，並利用近紅外光(Near Infrared，NIR)量測20組來自不同產地、烘焙程度及不同處理法之咖啡豆，並將量測之近紅外光譜與SpectraStar™ XT 生產之FT-NIR傅立葉轉換近紅外光譜儀進行比較，作為日後應用於產線檢測或移動式機台開發之評估。針對咖啡風味主要風味影響元素，酸、甜、苦三種風味對應影響風味之重要成分，咖啡多酚-綠原酸、碳水化合物、咖啡因，為有效獲取咖啡所含元素，須將咖啡豆磨製粉末狀後進行萃取後進行相關原素化學實驗，實驗內容包含總多酚吸收光譜量測，而咖啡中綠原酸為主要多酚，所以進行呈色實驗利用吸收光譜量測咖啡中所含總多酚含量，另一使用呈色實驗利用吸收光譜量測咖啡中所含碳水化合物便得知其含量多寡，並將其結果與近紅外光譜鏈接，進行各成分特徵波段與其含量的對應。經由實驗發現組數內相同產地及處理法且不同烘焙度的咖啡豆所含的成分含量有些許不同，而不同產地的咖啡豆所含的成分含量也有所差異，並觀近紅外光譜可以發現因為成分的不同所以在近紅外光的區域也有相關的差異及變化。
In this study, an optical fiber measurement module with adjustable measurement range was designed, and the near-infrared (NIR) was used to measure 20 groups of coffee beans from different origins, different degrees of roasting, and different processing methods. Compare the measured NIR spectra with the FT-NIR Fourier transform near-infrared spectrometer produced by SpectraStar™ XT as an evaluation for future application in production line inspection or mobile machine development.For the main flavor elements of coffee, the three flavors of sour, sweet, and bitter correspond to the important ingredients that affect the flavor, coffee polyphenols-chlorogenic acid, carbohydrates, and caffeine. In order to effectively obtain the elements contained in coffee, the coffee beans must be ground into powder and extracted, and then related elemental chemical experiments are carried out. The content of the experiment includes the determination of the absorption spectrum of total polyphenols, and chlorogenic acid is the main polyphenol in coffee, so the coloring experiment is carried out by using the absorption spectrum to determine the total polyphenols contained in coffee. The content of polyphenols, another color experiment is to measure the content of carbohydrates contained in coffee by absorption spectroscopy. Linked with the near-infrared spectrum, the corresponding relationship between the characteristic bands of each component.Through experiments, it was found that coffee beans with the same origin, processing method, and different roasting degrees contain slightly different ingredients, and coffee beans from different origins also have different ingredients. The near-infrared spectrum reveals that due to the difference in composition, there are associated differences in the near-infrared region.
In this study, an optical fiber measurement module with adjustable measurement range was designed, and the near-infrared (NIR) was used to measure 20 groups of coffee beans from different origins, different degrees of roasting, and different processing methods. Compare the measured NIR spectra with the FT-NIR Fourier transform near-infrared spectrometer produced by SpectraStar™ XT as an evaluation for future application in production line inspection or mobile machine development.For the main flavor elements of coffee, the three flavors of sour, sweet, and bitter correspond to the important ingredients that affect the flavor, coffee polyphenols-chlorogenic acid, carbohydrates, and caffeine. In order to effectively obtain the elements contained in coffee, the coffee beans must be ground into powder and extracted, and then related elemental chemical experiments are carried out. The content of the experiment includes the determination of the absorption spectrum of total polyphenols, and chlorogenic acid is the main polyphenol in coffee, so the coloring experiment is carried out by using the absorption spectrum to determine the total polyphenols contained in coffee. The content of polyphenols, another color experiment is to measure the content of carbohydrates contained in coffee by absorption spectroscopy. Linked with the near-infrared spectrum, the corresponding relationship between the characteristic bands of each component.Through experiments, it was found that coffee beans with the same origin, processing method, and different roasting degrees contain slightly different ingredients, and coffee beans from different origins also have different ingredients. The near-infrared spectrum reveals that due to the difference in composition, there are associated differences in the near-infrared region.
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近紅外光, 咖啡豆, 光纖, Near-infrared light, Coffee beans, Optical fiber