Application of mid-infrared vibrational spectroscopy with Fourier transform (FTIR) in quality evaluation in commercial coffees

Currently, Brazil is the largest exporter and producer of coffee in world, it second most consumed beverage only behind water. In years 2019 2020 estimated that world consumption was 168.84 million bags 60 kg, 20 coffee, second-largest consumer United States with 25 bags. The techniques such as infrared spectroscopy has been applied food industry, a fast, easy technique, without need for reagents, free from polluting processes, capable analyzing simultaneous composition constituents. present study aims to analyze changes chemical constituents Brazilian commercial coffees function shelf life through Fourier transformed (FT-IR) associated chemometric methods. experiments were carried out within expiration date, 6 months, year after date. Spectra obtained range 4000 500 cm-1. studies Principal Component Analysis (PCA) Hierarchical Cluster (HCA) made discrimination areas region 2970 2830 cm-1 1765 1720 calculated alteration over time. results suggest these bands are sensitive time storage conditions, promoting aroma flavor.