, 2011, Craig et al., 2012, Farah et al., 2006, Franca et al., 2005b, Franca et al., 2005, Mancha Agresti et al., 2008, Mendonça et al., 2008, Mendonça et al., 2009a, Mendonça et al., 2009b,

Oliveira et al., 2006, Ramalakshmi et al., 2007 and Vasconcelos et al., 2007). Such studies have shown that there are physical and chemical differences between defective and non-defective coffee beans prior to roasting, but only a few have attained some success regarding discrimination of defective and non-defective coffees after roasting. Mancha Agresti et al. (2008) showed that roasted defective and non-defective coffees could be separated into two distinct groups based on their volatile profiles: immature/black beans and selleckchem non-defective/sour coffees. Mendonça, Franca, and selleck products Oliveira (2009) showed that, for Arabica coffees, defective and non-defective roasted coffees could be separated by sieving. However, the majority of the commercially available roasted coffee is ground. Mendonça et al. (2008) and Mendonça, Franca, Oliveira et al. (2009) attempted to employ electrospray-ionization mass spectrometry (ESI-MS) for discrimination of defective and

non-defective coffees before and after roasting. ESI-MS profiles in the positive mode (ESI(+)-MS) provided separation between defective and non-defective green coffees prior to roasting, but could not provide separation of roasted coffees. Recent studies have shown that methods based on Fourier Transform Infrared spectroscopy (FTIR) in combination with chemometric techniques have been

successfully applied for food quality evaluation (Rodriguez-Saona & Allendorf, 2011). FTIR-based methods are fast, reliable and simple to perform. They can be based on transmittance or reflectance oxyclozanide readings, and although both techniques are appropriate for analyzing either solid or liquid samples, reflectance-based methods require none or very little sample pretreatment, being thus more commonly employed as routine methodologies for food analysis (Bauer et al., 2008 and Rodriguez-Saona and Allendorf, 2011). Reflectance methods that are appropriate for non specular solid samples are divided into Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (ATR-FTIR) and Diffuse Reflectance Fourier Transform Infrared Spectroscopy (DRIFTS). While ATR collects information mainly from the solid surface, DRIFTS provides information from the entire solid matrix, given that it is a combination of internal and external reflection. Both techniques have been employed for coffee quality analysis, with most of the ATR-based studies focusing on analysis of liquid samples, i.e., the coffee beverage (Briandet et al., 1996, Lyman et al., 2003 and Wang et al., 2009).