Study of the Pigments in Colombian Powdered Coffee Using Photoacoustic Spectroscopy
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- 作者：F. Gordillo-Delgado ; A. Bedoya ; E. Marín
- 关键词：Coffee ; Organic materials absorption ; Photoacoustic spectroscopy ; Pigments
- 刊名：International Journal of Thermophysics
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：38
- 期：1
- 全文大小：827 KB
- 刊物类别：Physics and Astronomy
- 刊物主题：Physics
Condensed Matter
Mechanics
Industrial Chemistry and Chemical Engineering
Physical Chemistry - 出版者：Springer Netherlands
- ISSN：1572-9567
- 卷排序：38
文摘
Biological pigments are chemical compounds that absorb light in the wavelength range of the visible region. They are present in all living organisms, vegetables being among their main producers. In this work, the photoacoustic spectroscopy technique was used to investigate some qualitative features related to pigments of ground and roasted coffee. The samples were collected at several Colombian commercial markets from different regions. Colombian coffee is known worldwide for its quality and flavor, being the main agricultural export product of the country. Therefore, it is important to study the composition and color of ground and roasted coffee in order to show quality and special characteristics of local varieties. Studying the content of pigments after roasting and grinding the coffee can allow a better understanding of the coloring process, which can lead to the definition of new criteria for evaluating the quality and other characteristics of the final product by comparing the optical spectra. In this work, the optical absorption spectra obtained by photoacoustic spectroscopy show absorption bands that match those of the pigments capsanthin, lutein and chlorophyll. In addition, an absorption peak in the near-infrared region was revealed, which also provides information regarding the composition of roasted and ground coffee.