FTIR reflectance methods can be divided into Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy (ATR-FTIR) and Diffuse Reflectance Fourier Transform Infrared Spectroscopy (DRIFTS). ATR collects information from the sample surface while DRIFTS provides information from the entire sample, being a combination of internal and external reflection. Both techniques have been employed for coffee analysis, with most of the ATR-based studies employing liquid samples, i.e., the coffee ABT-199 price beverage itself (aqueous extract) or some organic solvent extract (Briandet, Kemsley, & Wilson, 1996; Gallignani, Torres, Ayala, & Brunetto, 2008; Garrigues,
Bouhsain, Garrigues, & De La Guardia, 2000; Lyman, Benck, Dell, Merle, & Murray-Wijelath, 2003; Singh, Wechter, Hu, & Lafontaine, 1998; Wang, Fu, & Lim, 2011; Wang, Jun, Bittenbender, Gautz, & Li, 2009) whereas DRIFTS measurements employed solid samples, i.e., roasted and ground coffee (Briandet et al., 1996; Kemsley, Ruault, & Wilson, 1995; Ribeiro, Salva, & Ferreira, 2010; Suchánek, Filipová, Volka, Delgadillo, & Davies, 1996). The specific applications were discrimination between Arabica and Robusta varieties (Kemsley et al., selleck chemicals 1995; Suchánek et al., 1996), detection of glucose, starch or chicory as adulterants of freeze-dried instant coffees (Briandet et al.,
1996), determination of caffeine content (Gallignani et al., 2008; Garrigues et al., 2000; Singh et al., 1998), evaluation of roasting conditions (Lyman et al., 2003; Wang et al., 2011), geographical discrimination (Wang et al., 2009;
2011) and separation between decaffeinated and regular roasted coffees (Ribeiro et al., 2010). A few recent studies have compared ATR-FTIR and DRIFTS for analysis of solid samples, aiming at discrimination between high and low quality coffees prior to roasting (Craig, Franca, & Oliveira, 2011; Craig, Franca, & Oliveira, 2012a). In general, DRIFTS provided spectra that presented higher intensity of absorption in comparison to ATR-FTIR. Both techniques were satisfactory for discrimination between immature and mature coffees (Craig et al., 2011). However, even though DRIFTS provided complete discrimination between defective (low quality) and non-defective (high quality) coffees, P-type ATPase ATR-FTIR could not provide complete discrimination between non-defective and sour (fermented) coffees (Craig et al., 2012a). The previously mentioned study showed that DRIFTS presented a more effective performance in comparison to ATR-FTIR in the discrimination between crude coffees of different qualities. Furthermore, DRIFTS was shown to be appropriate for the analysis of roasted coffees, providing satisfactory discrimination between Arabica and Robusta varieties (Kemsley et al., 1995; Suchánek et al., 1996), between regular and decaffeinated coffees (Ribeiro et al.