Method for classifying wine and coffee
First Claim
1. A method for classifying beverages of natural origin, comprising the following steps:
- a) providing a plurality of beverage classes, with a plurality of known beverage samples per class, each beverage class having a plurality of known class properties;
b) irradiating the known beverage samples with irradiated light from a predetermined wavelength rangec) measuring detected light over a range of wavelengths, the detected light being of at least one of the following types;
light passed through the known beverage samples, light reflected from the known beverage samples, light re-emitted from the known beverage samples, or light dispersed by the known beverage samples;
d) determining a ratio of the irradiated light to the detected light at one or more wavelengths for each known beverage samples of each class, to obtain spectral data;
e) performing numerical-mathematical conditioning of the spectral data of the individual known beverage samples, to obtain conditioned spectral data;
f) correlating the conditioned spectral data of a plurality of known beverage samples of each beverage class to one another, to determine a class correlation;
g) compiling a database from the conditioned spectral data with different beverage classes based on the measured known beverage samples of the individual classes for calibration of a class correlation;
h) providing at least one unknown beverage sample, said unknown beverage sample having at least partially unknown properties;
i) irradiating the unknown beverage sample with irradited light from a predetermined wavelength range;
j) measuring detected light over a range of wavelengths, the detected light being of at least one of the following types;
light passed through the unknown beverage samples, light reflected from the unknown beverage samples, light re-emitted from the unknown beverage samples, or light dispersed by the unknown beverage samples;
k) determining a ratio of the irradiated light to the detected light at one or more wavelengths for each unknown beverage sample of each class, to obtain spectral data;
l) performing numerical-mathematical conditioning of the spectral data of the individual unknown beverage samples, to obtain conditioned spectral data;
m) determining the beverage classes to which the unknown beverage sample is to be associated, with the aid of a class correlation of the measured spectra, by using the compiled calibration database of step g), to arrive at a classification result;
n) at least one of representing the classification result to a user, and recording the classification result;
o) repeating steps h-n as necessary to classify additional unknown beverage samples;
wherein correlation of the numerically-mathematically conditioned spectral data is performed by cluster formation.
2 Assignments
0 Petitions
Accused Products
Abstract
A method for classifying beverages of natural origin, such as wine or coffee. Classification is carried out by means of NIR spectroscopy and corresponding numerical-mathematical conditioning of the spectral data of the individual beverage samples, wherein respective obtained spectra are then correlated with a predetermined beverage, class. By means of the method of the invention it is possible to classify wines by sort of wine, growing regions, grape, vine, vintage, kind of material or wood of the wine cask used, and varying degree of maturity of the wine, and by other chemical parameters. Coffee, for example, may be classified by coffee sort, country of origin, coffee growing region, roasting method and defined chemical parameters, e.g., caffeine content, or chlorogenic acid content.
17 Citations
20 Claims
-
1. A method for classifying beverages of natural origin, comprising the following steps:
-
a) providing a plurality of beverage classes, with a plurality of known beverage samples per class, each beverage class having a plurality of known class properties; b) irradiating the known beverage samples with irradiated light from a predetermined wavelength range c) measuring detected light over a range of wavelengths, the detected light being of at least one of the following types;
light passed through the known beverage samples, light reflected from the known beverage samples, light re-emitted from the known beverage samples, or light dispersed by the known beverage samples;d) determining a ratio of the irradiated light to the detected light at one or more wavelengths for each known beverage samples of each class, to obtain spectral data; e) performing numerical-mathematical conditioning of the spectral data of the individual known beverage samples, to obtain conditioned spectral data; f) correlating the conditioned spectral data of a plurality of known beverage samples of each beverage class to one another, to determine a class correlation; g) compiling a database from the conditioned spectral data with different beverage classes based on the measured known beverage samples of the individual classes for calibration of a class correlation; h) providing at least one unknown beverage sample, said unknown beverage sample having at least partially unknown properties; i) irradiating the unknown beverage sample with irradited light from a predetermined wavelength range; j) measuring detected light over a range of wavelengths, the detected light being of at least one of the following types;
light passed through the unknown beverage samples, light reflected from the unknown beverage samples, light re-emitted from the unknown beverage samples, or light dispersed by the unknown beverage samples;k) determining a ratio of the irradiated light to the detected light at one or more wavelengths for each unknown beverage sample of each class, to obtain spectral data; l) performing numerical-mathematical conditioning of the spectral data of the individual unknown beverage samples, to obtain conditioned spectral data; m) determining the beverage classes to which the unknown beverage sample is to be associated, with the aid of a class correlation of the measured spectra, by using the compiled calibration database of step g), to arrive at a classification result; n) at least one of representing the classification result to a user, and recording the classification result; o) repeating steps h-n as necessary to classify additional unknown beverage samples; wherein correlation of the numerically-mathematically conditioned spectral data is performed by cluster formation. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20)
-
Specification