Prediction of specialty coffee flavors based on near-infrared spectra using machine- and deep-learning methods.

Journal: Journal of the science of food and agriculture
Published Date: Aug 30, 2021

Abstract

BACKGROUND: Specialty coffee fascinates people with its bountiful flavors. Currently, flavor descriptions of specialty coffee beans are only offered by certified coffee cuppers. However, such professionals are rare, and the market demand is tremendous. The hypothesis of this study was to investigate the feasibility to train machine learning (ML) and deep learning (DL) models for predicting the flavors of specialty coffee using near-infrared spectra of ground coffee as the input. Successful model development would provide a new and objective framework to predict complex flavors in food and beverage products.

Authors

  • Yu-Tang Chang
    Department of Biomechatronics Engineering, National Taiwan University, Taipei, Taiwan (ROC).
  • Meng-Chien Hsueh
    Department of Biomechatronics Engineering, National Taiwan University, Taipei, Taiwan (ROC).
  • Shu-Pin Hung
    Information and Communications Research Lab, Industrial Technology Research Institute, Hsinchu, Taiwan (ROC).
  • Juin-Ming Lu
    Information and Communications Research Lab, Industrial Technology Research Institute, Hsinchu, Taiwan (ROC).
  • Jia-Hung Peng
    Information and Communications Research Lab, Industrial Technology Research Institute, Hsinchu, Taiwan (ROC).
  • Shih-Fang Chen
    Department of Biomechatronics Engineering, National Taiwan University, Taipei, Taiwan (ROC).

Keywords

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