Coffee quality is directly related to its geographic origin, variety and processing methods, influencing both the chemical composition and sensory attributes of the beverage. In this context, fast and non-destructive analytical techniques, such as mid-infrared spectroscopy (FTIR-ATR), have gained prominence in the characterization of specialty coffees. This study investigated the relationship between sensory attributes and chemical characteristics of Coffea arabica coffees grown in five producing regions of Minas Gerais. The samples were subjected to sensory analysis and FTIR-ATR spectroscopy, with subsequent multivariate analysis. The results showed that the technique was effective in the chemical differentiation of the samples, with significant correlations between spectral bands and attributes such as fragrance, acidity and body. Coffees from the Matas de Minas and Caparaó regions presented the best sensory performances, associated with the presence of compounds such as chlorogenic acids, trigonelline, lipids and sugars. The integration of spectral and sensory data demonstrated the influence of the growing region on the chemical composition and final quality of the beverage. These results highlight the potential of FTIR-ATR spectroscopy combined with sensory analysis as a promising approach to understand the chemical singularities of specialty coffees.
Zuim et al. (Thu,) studied this question.