Abstract
Light emitting diode induced fluorescence spectroscopy is utilized for coffee classification. Seven different types of coffee beans including Brazilian, Mandheling, Italy, Jamaica, Columbia, Cuba, and China can be discriminated respectively. This technique is also developed to measure concentrations of coffee with cream or sugar. The percentage of cream and sugar in the mixture changes from 0% to 90%, respectively. The principal component analysis and linear discriminant analysis method are used to analyze and process the spectral data. The evaluated values agree well with real concentrations. Concentrations of coffee mixture with three variables are also measured to further verify the feasibility of this method for practical applications.
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