Prediction of specialty coffee flavors based on near‐infrared spectra using machine‑ and deep‐learning methods

Abstract

This study has proven the feasibility of applying ML and DL methods on the near-infrared spectra of ground coffee to predict specialty coffee flavors. The effective models provided moderate prediction for seven flavor categories based on 266 samples. The results of classification and visualization indicate that the DCNN model developed is a promising and explainable method for coffee flavor prediction. © 2021 Society of Chemical Industry.