研究生: |
葉耀中 Yeh, Yao-Chung |
---|---|
論文名稱: |
以氣相層析質譜在模式識別法下分析咖啡豆並開發新式電子鼻鑑定烘焙過程 Analysis of coffee beans by pattern recognition of gas chromatography mass spectrometry and development of new electronic nose for the identification of roasting process |
指導教授: |
林震煌
Lin, Cheng-Huang |
學位類別: |
碩士 Master |
系所名稱: |
化學系 Department of Chemistry |
論文出版年: | 2020 |
畢業學年度: | 108 |
語文別: | 中文 |
論文頁數: | 86 |
中文關鍵詞: | 模式識別 、氣相層析質譜法 |
英文關鍵詞: | gas chromatography mass spectrometry |
DOI URL: | http://doi.org/10.6345/NTNU202000588 |
論文種類: | 學術論文 |
相關次數: | 點閱:131 下載:0 |
分享至: |
查詢本校圖書館目錄 查詢臺灣博碩士論文知識加值系統 勘誤回報 |
使用氣相層析質譜技術為基礎,配合 LabVIEW (Laboratory Virtual Instrumentation Engineering Workbench) 電腦語言程式,使用模式識別 (pattern recognition) 的方法,開發出成功識別相似度的程式,可用以研究咖啡產區的辨識。透過計算參考樣品和標準樣品彼此之間的交叉相關係數 (cross correlation factor , CCF) 來估量相似度的值。在本程式中定義兩組圖譜的相似度, A 圖譜為標準品, B 圖譜為對照圖,相似度會在0%到100%之間。當 (A⋂B)/(A⋃B)=1 時,相似度為 100% ;當 (A⋂B)/(A⋃B)=0 時,相似度為 0% 。比對市面上5種咖啡豆在三種烘焙度下,同條件的情況下的氣相層析圖,發現在淺烘及深烘下,地區相近的咖啡豆有較高的相似度。自行開發的程式具有將相似度量化、簡單操作、快速得出結果等優點,且已成功應用在氣相層析圖譜的比對上。揮發性有機氣體在深烘焙下的滯留時間較長,煙霧產出的速度比揮發性有機氣體還快,並且似乎沒有同時夾帶揮發性有機氣體。
Using gas chromatography mass spectrometry technology as the basis, in conjunction with LabVIEW (Laboratory Virtual Instrumentation Engineering Workbench) computer language program, using pattern recognition method, developed a program to successfully identify similarity, which can be used to study the identification of coffee production areas . The similarity value is estimated by calculating the cross correlation factor (CCF) between the reference sample and the standard sample. In this program, define the similarity of two sets of maps. A-spectrum is the standard product and B-spectrum is the control image. The similarity will be between 0% and 100%. When (A⋂B)/(A⋃B)=1, the similarity is 100%; when (A⋂B)/(A⋃B)=0, the similarity is 0%. Taking the gas chromatogram of Arabica variety Kenya coffee beans as the standard spectrum, comparing the gas chromatogram of five kinds of coffee beans on the market under three roasting degrees and under the same conditions, it was found in light roasting and Under deep roasting, coffee beans in similar regions have a high degree of similarity. The self-developed program has the advantages of quantification of similarity, simple operation, and quick results, and has been successfully applied to the comparison of gas chromatogram. The residence time of volatile organic gas in deep roasting is longer, the smoke production rate is faster than that of volatile organic gas, and it does not seem to entrain volatile organic gas at the same time.
1. Luttinger, N. and G. Dicum, The coffee book: Anatomy of an industry from crop to the last drop. 2006
2. Neves, M.F., et al., World consumption of beverages, in The orange juice business: A Brazilian perspective. 2012
3. Vasconcelos, A.L.S., et al., A comparative study of chemical attributes and levels of amines in defective green and roasted coffee beans. Food Chemistry. 2007, 101, 26-32
4. Jiang, C., et al., Presence of photoluminescent carbon dots in Nescafe® original instant coffee: Applications to bioimaging. Talanta. 2014, 127, 68-74
5. Briandet, R., E.K. Kemsley, and R.H. Wilson, Discrimination of Arabica and Robusta in Instant Coffee by Fourier Transform Infrared Spectroscopy and Chemometrics. Journal of Agricultural and Food Chemistry. 1996, 44, 170-174
6. Geel, L., M. Kinnear, and H.L. de Kock, Relating consumer preferences to sensory attributes of instant coffee. Food Quality and Preference. 2005, 16, 237-244
7. Chua, A.Y. and S. Banerjee, Customer knowledge management via social media: the case of Starbucks. Journal of Knowledge Management. 2013
8. Pennacchiotti, M. and A.-M. Popescu, Democrats, republicans and starbucks afficionados: user classification in twitter, in Proceedings of the 17th ACM SIGKDD international conference on Knowledge discovery and data mining. 2011, 430–438
9. Thompson, C.J. and Z. Arsel, The Starbucks Brandscape and Consumers' (Anticorporate) Experiences of Glocalization. Journal of Consumer Research. 2004, 31, 631-642
10. Boaventura, P.S.M., et al., Value co-creation in the specialty coffee value chain: the third-wave coffee movement. Revista de Administração de Empresas. 2018, 58, 254-266
11. Fischer, E.F., Quality and inequality: Taste, value, and power in the third wave coffee market. 2017
12. Rosenberg, L., M. Swilling, and W.J. Vermeulen, Practices of Third Wave Coffee: A Burundian Producer's Perspective. Business Strategy and the Environment. 2018, 27, 199-214
13. BOAVENTURA, P.S.M., et al., VALUE CO-CREATION IN THE SPECIALTY COFFEE VALUE CHAIN: THE THIRD-WAVE COFFEE MOVEMENT. Revista de Administração de Empresas. 2018, 58, 254-266
14. Clifford, M.N., Coffee: botany, biochemistry and production of beans and beverage. 2012
15. Wellman, F.L., Coffee: botany, cultivation, and utilization. 1961
16. Smith, R.F., A history of coffee. 1985
17. Teketay, D., History, botany and ecological requirements of coffee. 1999, 20, 28-50
18. Pendergrast, M., Uncommon grounds: The history of coffee and how it transformed our world. 2010
19. Ciaramelli, C., A. Palmioli, and C. Airoldi, Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health. Food chemistry. 2019, 278, 47-55
20. Wei, F., et al., 13C NMR-based metabolomics for the classification of green coffee beans according to variety and origin. Journal of Agricultural and Food Chemistry. 2012, 60, 10118-10125
21. Flament, I., Coffee flavor chemistry. 2001
22. Senbeta, F. and M. Denich, Effects of wild coffee management on species diversity in the Afromontane rainforests of Ethiopia. Forest Ecology and Management. 2006, 232, 68-74
23. Gole, T.W., et al., Floristic composition and environmental factors characterizing coffee forests in southwest Ethiopia. Forest Ecology and Management. 2008, 255, 2138-2150
24. Bote, A.D. and P.C. Struik, Effects of shade on growth, production and quality of coffee (Coffea arabica) in Ethiopia. Journal of Horticulture and Forestry. 2011, 3, 336-341
25. Wallis, J., Water use by irrigated Arabica coffee in Kenya. The Journal of Agricultural Science. 1963, 60, 381-388
26. Cannell, M., Factors affecting arabica coffee bean size in Kenya. Journal of horticultural science. 1974, 49, 65-76
27. Kathurima, C., et al., Evaluation of beverage quality and green bean physical characteristics of selected Arabica coffee genotypes in Kenya. African Journal of Food Science. 2009, 3, 365-371
28. Cramer, P.J.S., A review of literature of coffee research in Indonesia. 1957
29. Philpott, S.M., et al., Biodiversity conservation, yield, and alternative products in coffee agroecosystems in Sumatra, Indonesia. Biodiversity and Conservation. 2008, 17, 1805-1820
30. Gillison, A.N., et al., Impact of cropping methods on biodiversity in coffee agroecosystems in Sumatra, Indonesia. Ecology and Society. 2004
31. Godoy, R. and C. Bennett, Diversification among coffee smallholders in the highlands of South Sumatra, Indonesia. Human Ecology. 1988, 16, 397-420
32. Wahyudi, T. and M. Jati, Challenges of sustainable coffee certification in Indonesia. International Coffee Council 109th Session. 2012, 2, 1-14
33. Neilson, J. and B. Pritchard, Value chain struggles: Institutions and governance in the plantation districts of South India.
2011, 93, 1-14
34. Bishnoi, N.R., et al., Quantification of polycyclic aromatic hydrocarbons in tea and coffee samples of Mumbai city (India) by high performance liquid chromatography. Environmental monitoring and assessment. 2005, 107, 399-406
35. Suseela, B., S. Bhalke, and A. Vinod Kumar, Daily intake of trace metals through coffee consumption in India. Food Additives & Contaminants. 2001, 18, 115-120
36. Velmourougane, K., Impact of natural fermentation on physicochemical, microbiological and cup quality characteristics of Arabica and Robusta coffee. Proceedings of the National Academy of Sciences, India Section B: Biological Sciences. 2013, 83, 233-239
37. Hull, E.C., Coffee Planting in Southern India and Ceylon. 1877
38. Blanc, M., et al., Behavior of ochratoxin A during green coffee roasting and soluble coffee manufacture. Journal of agricultural and food chemistry. 1998, 46, 673-675
39. Yeretzian, C., et al., From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles. European Food Research and Technology. 2002, 214, 92-104
40. Baggenstoss, J., et al., Coffee roasting and aroma formation: application of different time− temperature conditions. Journal of Agricultural and Food Chemistry. 2008, 56, 5836-5846
41. Franca, A.S., et al., A preliminary evaluation of the effect of processing temperature on coffee roasting degree assessment. Journal of Food Engineering. 2009, 92, 345-352
42. Skoog, D.A., F.J. Holler, and S.R. Crouch, Principles of instrumental analysis. 2017
43. Karasek, F.W. and R.E. Clement, Basic gas chromatography-mass spectrometry: principles and techniques. 2012
44. March, R.E. and R.J. Hughes, Quadrupole storage mass spectrometry. 1989
45. Ye, J., Application of gas chromatography-mass spectrometry in research of traditional Chinese medicine. Chemical Papers. 2009, 63, 506-511
46. Watson, J.T. and O.D. Sparkman, Introduction to mass spectrometry: instrumentation, applications, and strategies for data interpretation. 2007
47. Giorgi, A., et al., HS-SPME-GC/MS analysis of the volatile compounds of Achillea collina: evaluation of the emissions fingerprint induced by Myzus persicae infestation. Journal of Plant Biology. 2012, 55, 251-260
48. Abolghasemi, M.M., B. Karimi, and V. Yousefi, Periodic mesoporous organosilica with ionic liquid framework as a novel fiber coating for headspace solid-phase microextraction of polycyclic aromatic hydrocarbons. Analytica chimica acta. 2013, 804, 280-286
49. Marton, D., et al., Ultratrace determination of total and available cyanides in industrial wastewaters through a rapid headspace-based sample preparation and gas chromatography with nitrogen phosphorous detection analysis. Journal of Chromatography A. 2013, 1300, 209-216
50. Soto, V.C., et al., Direct analysis of nectar and floral volatile organic compounds in hybrid onions by HS-SPME/GC–MS: Relationship with pollination and seed production. Microchemical Journal. 2015, 122, 110-118
51. Van Bramer, S. and K.R. Goodrich, Determination of plant volatiles using solid phase microextraction GC–MS. Journal of Chemical Education. 2015, 92, 916-919
52. Cai, Y., et al., Magnetic solid phase extraction and static headspace gas chromatography–mass spectrometry method for the analysis of polycyclic aromatic hydrocarbons. Journal of Chromatography A. 2016, 1429, 97-106
53. Wells, L.K. and J. Travis, LabVIEW for everyone: graphical programming made even easier. 1996
54. Johnson, G.W., LabVIEW graphical programming. Tata McGraw-Hill Education. 1997
55. Travis, J. and J. Kring, LabVIEW for everyone: graphical programming made easy and fun. 2007
56. Bitter, R., T. Mohiuddin, and M. Nawrocki, LabVIEW: Advanced programming techniques. 2017
57. Chen, X., et al., Evaluation and selection of sensing materials for carbon dioxide (CO2) sensor by molecular modeling. Procedia Engineering. 2011, 25, 379-382
58. Wang, J., et al., Mid-infrared absorption-spectroscopy-based carbon dioxide sensor network in greenhouse agriculture: development and deployment. Applied optics. 2016, 55, 7029-7036
59. Wang, J., et al., Mid-infrared carbon dioxide sensor with wireless and anti-condensation capability for use in greenhouses. Spectroscopy Letters. 2018, 51, 266-273
60. Sakai, Y., et al., Preparation of total VOC sensor with sensor-response stability for humidity by noble metal addition to SnO2. Journal of the Ceramic Society of Japan. 2009, 117, 1297-1301