Characterization of Different Coffee (Coffea) Blends using Ultraviolet-Visible Spectroscopy Technique and Principal Component Analysis

Yi Jie Lee; Aimi Aznan; Rashidah Ruslan

doi:10.58915/aset.v5i1.3195

Authors

Yi Jie Lee Universiti Malaysia Perlis
Aimi Aznan Universiti Malaysia Perlis
Rashidah Ruslan Universiti Malaysia Perlis

DOI:

https://doi.org/10.58915/aset.v5i1.3195

Keywords:

Chemometric analysis, Coffee classification, Roasting level, UV-Vis spectroscopy

Abstract

This study investigates the characterization of coffee blends using ultraviolet-visible (UV-Vis) spectroscopy combined with principal component analysis (PCA). Given the complexity of quality control in coffee production with differences in bean type, roasting degree, and processing methods, this research focuses on the comparative analysis of colour intensity, total soluble solids (°Brix), and pH of All Day (A), Mocca (M), and Espresso (E) coffee styles. The results indicate significant differences (p<0.05) across all samples, with All Day coffee having among the highest mean colour intensity (L* = 26.61; a* = 7.84; b* = 10.7), Mocca coffee has the highest mean for pH level (pH = 6.08), and Espresso coffee has the highest mean for °Brix value (0.81° Bx). The UV-Vis spectral data, further analyzed using the PCA, showed distinct groupings among the coffee types, with pH and colour showing as key discriminative variables. The integration of UV-Vis spectroscopy with chemometric techniques provides a reliable, rapid analytical approach for coffee profiling. The results may promote sustainable quality assurance strategies and strengthen brand protection efforts in the coffee industry.

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