On the rapid aging of roasted coffee beans - A hyperspectral freshness analysis

This work investigates the aging process of roasted Arabica and Robusta coffee beans using hyperspectral measurement technology. Measurements spanning the visual near-infrared to short-wave infrared ranges were conducted almost daily for four weeks. The spectral data analysis highlights significant changes in the 1900-2005 nm range, closely linked to chemical composition changes in coffee beans. Storage conditions impact aging, with the coffee canister preserving freshness better than refrigeration. The study identifies 1930 nm as a critical wavelength, emphasizing the importance of understanding spectral signatures in coffee quality assessment. The study's dataset provides a valuable resource for further research, offering insights into the spectral evolution of roasted coffee beans and its implications for quality control and flavor enhancement.