Portable coffee flavor testing platform and coffee flavor testing method

Abstract

A portable coffee flavor detection platform includes a spectrometer, an optical probe, a processing module, and a touch display module. The optical probe provides incident light to the coffee beans and receives the reflected light, generating a spectral signal. Upon receiving the spectral signal, the processing module generates multiple spectral calculation values ​​based on an established coffee flavor recognition model, and then produces a flavor recognition result signal based on these values. The touch display module displays the multiple spectral calculation values ​​and the flavor recognition result signal to the user, allowing coffee bean selectors, coffee blend manufacturers, coffee shops seeking real-time flavor control during roasting, and consumers choosing coffee beans and / or grounds to understand the current flavor profile of their coffee using this portable coffee flavor detection platform.

Description

[Technical Field]

[0001] This invention relates to a portable coffee flavor detection platform, and more particularly to a portable coffee flavor detection platform that uses a spectrometer to analyze the flavor of coffee based on the light reflected by the coffee. [Previous Technology]

[0002] Coffee is a daily beverage for many people. It not only has an energizing effect, keeping one alert throughout the day, but also provides relaxation and stress relief when feeling down. Coffee boasts a variety of flavors, including the commonly heard terms like sour, sweet, and bitter. The main factors influencing coffee flavor include the coffee tree variety, the origin of the coffee beans, the processing method, and the degree of roasting. These four factors affect the composition of the coffee beans, resulting in distinct flavors for each type. For example, the coffee tree variety determines the basic characteristics and potential flavor of the beans; the climate and soil of the coffee bean's origin directly affect its flavor; processing methods such as fermentation, drying, and peeling can alter the chemical composition and flavor of the beans; and the degree of roasting is a crucial factor in determining the final flavor, as different roasting levels produce different chemical changes that influence the coffee's taste.

[0003] Furthermore, regarding coffee flavor, although everyone's perception of coffee flavor differs after tasting it, research on the quality and quantity of coffee flavor has revealed that it is primarily composed of a combination of acidity, sweetness, and bitterness. The acidity in coffee flavor originates from the total polyphenol content, while the sweetness comes from the total sugar content. Bitterness is related to the degree of roasting. As the roasting degree increases, sugars undergo caramelization during high-temperature roasting, transforming into other compounds, leading to a reduction in measurable sugar content, and thus, the sweetness (total sugar content) usually decreases. Simultaneously, with increasing roasting degree, polyphenolic compounds decompose or denature during roasting, thus acidity (total polyphenol content) is also affected by the roasting degree. In other words, acidity, sweetness, and bitterness exhibit a correlation with the degree of roasting.

[0004] For example, according to the coffee flavor index (https: / / www.starbucks.com.tw / passport / knowledge6.html), if we use the perception of coffee between bitterness and sweetness as an example, coffee that is between bitterness and sweetness will give people a feeling of bittersweetness similar to brownie; if coffee is more bitter, coffee will give people a feeling of bittersweetness similar to light beer; if coffee is even more bitter, coffee will give people a feeling of bitterness similar to 85% chocolate; if coffee is more sweet, coffee will give people a feeling of sweet and bitterness similar to caramel; if coffee is even more sweet, coffee will give people a feeling of sweetness similar to malt milk. Furthermore, if we use the perception of coffee between sweet and sour as an example, coffee that is in the middle of sweet and sour will give people a feeling of sweet and sour like an orange; coffee with more sourness will give people a feeling of sweet and sour like a green apple; coffee with even more sourness will give people a feeling of sour like a lemon; coffee with more sweetness will give people a feeling of sweet and sour like a red apple; coffee with even more sweetness will give people a feeling of sweetness like a peach.

[0005] In the past, the acidity and sweetness of coffee flavor were measured using chemical analysis. For example, the chemical detection method for sweetness (total sugar) involves taking different concentrations of glucose standard solution and coffee concentrate made from different coffee beans into different test tubes, diluting each test tube with deionized water, adding phenol solution to each test tube, and adding concentrated sulfuric acid to the test tube to decompose polysaccharides into monosaccharides and to combine monosaccharides with phenols to form a yellow compound. After waiting to reach room temperature, the sample is poured into a cuvette and the absorbance at a wavelength of 490 nm is measured using a visible light spectrometer. For example, the chemical detection method for acidity (total polyphenols) involves separately pipetting gallic acid standard solutions of different concentrations and coffee concentrate into different test tubes, diluting each tube with deionized water, adding Folin-Ciocalteu reagent to each tube, and adding sodium carbonate solution to the tubes to change the sample from yellow to blue. After 20 minutes in the dark, the sample is poured into a cuvette and the absorbance at a wavelength of 735 nm is measured using a visible light spectrometer. Therefore, this chemical analysis method requires laboratory testing and is very time-consuming and cumbersome, thus lacking the convenience of detection.

[0006] The degree of roasting is quantified using the Agtron value (also known as the caramelization value) classification and numerical system of the Specialty Coffee Association of America (SCAA). The Agtron value ranges from 5 to 140, with higher values ​​indicating a lighter roast and lower values ​​indicating a darker roast. Currently, there are products on the market that use near-infrared spectroscopy to analyze coffee, such as the ACR-100S coffee roasting degree analyzer produced by AROMA. However, it uses a single band of near-infrared light for analysis, so it can only distinguish the approximate roasting degree of coffee beans. Moreover, during the testing process, the optical probe of the coffee roasting degree analyzer must be filled to a specified height in a specific container or in direct contact with the optical probe. This not only limits the purpose of the test but also causes the coffee sample in the current batch to be contaminated by the previous batch of samples remaining in the specific container or optical probe, leading to inaccurate testing. Furthermore, wiping the specific container or optical probe each time can damage the specific container or optical probe, making the test inconvenient. [Summary of the Invention]

[0007] Based on the aforementioned chemical detection methods for testing the acidity and sweetness of coffee flavor, and the inconvenience of currently available coffee roasting degree detectors, and considering that the three results of acidity, sweetness, and bitterness show a correlation with the degree of roasting, the inventor, based on years of practical experience and extensive knowledge, has invented a portable coffee flavor testing platform. Here, "coffee" refers to green coffee beans, roasted coffee beans, coffee powder, and coffee beverages, while "flavor" refers to the combination of acidity, sweetness, and bitterness in coffee. To avoid cumbersome explanations, the following descriptions of coffee measurement will use the measurement of coffee beans as an example. The portable coffee flavor testing platform uses a spectrometer and optical probe to illuminate coffee beans with incident light. It then analyzes the reflected light from the coffee beans to obtain their spectral signals. A coffee flavor identification model generates multiple spectral calculation values ​​based on these signals, and then identifies the flavor of the coffee beans based on these multiple spectral calculation values, thereby achieving the function of quickly identifying the flavor of coffee beans.

[0008] Based on any of the above objectives, the present invention provides a portable coffee flavor detection platform for measuring the flavor of a coffee, wherein the coffee is at least one coffee bean, one coffee powder, or one coffee beverage. The portable coffee flavor detection platform comprises: a spectrometer, which generates a spectral signal based on reflected light produced when the coffee is irradiated by incident light; an optical fiber connected to the spectrometer, used to receive the reflected light produced when the coffee is irradiated by the incident light; and a processing module electrically connected to the spectrometer, wherein after receiving the spectral signal transmitted by the spectrometer, the processing module retrieves a coffee flavor identification model from a storage module, and then uses the coffee flavor identification model to generate a coffee flavor detection platform based on the spectral signal. The system generates multiple spectral calculation values, and then generates a flavor identification result signal based on these values. A storage module, electrically connected to the processing module, stores the coffee flavor identification model, the multiple spectral calculation values, and the flavor identification result signal. A touch display module, also electrically connected to the processing module, displays the multiple spectral calculation values ​​and the flavor identification result signal to a user. This allows coffee bean selectors, coffee product manufacturers (e.g., coffee capsules), coffee shops seeking real-time flavor control during roasting, and consumers selecting coffee beans and / or powder to understand the current coffee flavor using the portable coffee flavor detection platform. Furthermore, to measure coffee, the touch display module generates a measurement activation signal based on the user's touch action and transmits this signal to the processing module, which then activates the spectrometer to measure and analyze the coffee flavor.

[0009] In one embodiment of the present invention, a housing is further included, in which the spectrometer, the storage module and the processing module are disposed, and the touch display module is disposed on one side surface of the housing.

[0010] In one embodiment of the present invention, a plurality of transmission interfaces are provided on one side surface of the housing, the plurality of transmission interfaces including a first transmission interface and a second transmission interface, the first transmission interface being connected to the spectrometer via the optical fiber, and the second transmission interface being electrically connected to the processing module.

[0011] In one embodiment of the present invention, the spectrometer has at least one light source inside, the at least one light source is electrically connected to the processing module, the at least one light source is used to provide the incident light to irradiate the coffee, so that the coffee produces the reflected light after being irradiated by the incident light.

[0012] In one embodiment of the present invention, a contact optical probe is located outside the housing, and the contact optical probe is located at one end of the optical fiber, which is the end of the optical fiber that contacts the coffee.

[0013] In one embodiment of the present invention, a non-contact optical probe is further included. The non-contact optical probe is located at one end of the optical fiber, the end of the optical fiber being the end adjacent to the coffee, and the end of the optical fiber not contacting the coffee. The non-contact optical probe includes: a reflective light collector disposed at one end of the non-contact optical probe, the reflective light collector being a hemisphere, and the optical fiber being disposed at the center of the inner surface of the hemisphere; and at least one light source disposed on the reflective light collector and located at one side of the optical fiber, for enhancing the incident light illuminating the coffee to reduce interference from ambient light.

[0014] In one embodiment of the present invention, the non-contact optical probe further includes: a laser ranging module electrically connected to the processing module, for measuring a measurement distance between the end of the non-contact optical probe where the reflective light collector is set and the coffee, and transmitting the measured measurement distance signal to the processing module, wherein the processing module corrects the plurality of spectral calculation values ​​transmitted by the spectrometer according to the distance measurement signal.

[0015] In one embodiment of the present invention, the non-contact optical probe further includes: a start switch disposed on one side of the non-contact optical probe and located near the end of the non-contact optical probe where the reflective light collector is provided, for transmitting the measurement start signal to the processing module, so that the processing module starts the spectrometer according to the measurement start signal.

[0016] In one embodiment of the present invention, a transmission module is further included, which is electrically connected to the processing module and communicatively connected to a server. The transmission module is used to transmit the plurality of spectral calculation values ​​and the flavor identification result signal generated by the processing module to the server for storage.

[0017] Based on any of the above objectives, the present invention further provides a coffee flavor detection method, the steps of which include: generating a measurement start signal to a spectrometer via a touch display module according to a touch action, causing the spectrometer to provide incident light according to the measurement start signal; irradiating a coffee with the incident light via a contact optical probe or a non-contact optical probe connected to the spectrometer, receiving a reflected light generated by the coffee after being irradiated by the incident light, and transmitting the reflected light back to the spectrometer; generating a spectral signal by the spectrometer based on the reflected light transmitted by the contact optical probe or the non-contact optical probe; and retrieving a signal from a storage module via a processing module. A coffee flavor identification model is used to generate a plurality of spectral calculation values ​​based on the spectral signal transmitted by the spectrometer, and then a flavor identification result signal is generated based on the plurality of spectral calculation values. The coffee flavor identification model, the plurality of spectral calculation values ​​and the flavor identification result signal are stored in the storage module. The plurality of spectral calculation values ​​and the flavor identification result signal are displayed to a user through the touch display module. The plurality of spectral calculation values ​​are the numerical values ​​of acidity, sweetness and bitterness of coffee flavor represented by different light wavelengths. The processing module generates the flavor identification result signal based on the numerical ratio of acidity, sweetness and bitterness in the plurality of spectral calculation values.

[0018] In summary, the portable coffee flavor detection platform of the present invention can emit incident light onto coffee using a spectrometer and an optical probe (contact optical probe or non-contact optical probe), and then generate a spectral signal based on the reflected light generated by the coffee. Then, the processing module uses a coffee flavor recognition model to generate multiple spectral calculation values ​​based on the spectral signal, and then generates a flavor recognition result signal based on the multiple spectral calculation values. Finally, the touch display module displays the coffee flavor recognition result to the user, so that coffee bean selectors, coffee product manufacturers (e.g., coffee capsules), coffee shops that want to control the flavor in real time during the coffee roasting process, and consumers or users who select coffee beans and / or powder can also quickly identify the flavor of coffee.

Implementation Method

[0020] The portable coffee flavor detection platform of the present invention measures and identifies the flavor of coffee by means of a full spectrum analyzer and a coffee flavor identification model. Coffee refers to green coffee beans, roasted coffee beans, coffee powder and coffee beverages, etc., and flavor refers to the sour, sweet, bitter, etc. of coffee. In order to avoid complicated explanation, the following description of measuring coffee will be represented by measuring coffee beans.

[0021] <Main Architecture Description of Measurement Equipment>

[0022] Please refer to Figure 1 and Figure 4 together. Figure 1 is a schematic diagram of the overall appearance of the portable coffee flavor testing platform according to an embodiment of the present invention, and Figure 4 is a block diagram of the portable coffee flavor testing platform according to an embodiment of the present invention.

[0023] As shown in Figures 1 and 4, the portable coffee flavor detection platform 100 of the present invention includes a spectrometer 11, a storage module 12, a processing module 13, a touch display module 14, a power switch 15, a power module 16, and a transmission module 17. The spectrometer 11, storage module 12, touch display module 14, power switch 15, power module 16, and transmission module 17 are all electrically connected to the processing module 13. Furthermore, the spectrometer 11, storage module 12, processing module 13, and power module 16 are all housed within a housing 2, and the outer surface of the housing 2 is provided with the touch display module 14, the power switch 15, and a plurality of transmission interfaces 21. In one embodiment of the present invention, the touch display module 14, the power switch 15, and the plurality of transmission interfaces 21 are all disposed on the same side surface outside the housing 2. However, in other embodiments, the touch display module 14, the power switch 15, and the plurality of transmission interfaces 21 may also be disposed on different sides surface outside the housing 2. That is, the touch display module 14, the power switch 15, and the plurality of transmission interfaces 21 may be disposed at any position on the outer surface of the housing 2.

[0024] A plurality of transmission interfaces 21 include a first transmission interface 211, a second transmission interface 212, and a third transmission interface 213. The first transmission interface 211, the second transmission interface 212, and the third transmission interface 213 may be disposed on the same side of the outer surface of the housing 2, or disposed on different sides of the outer surface of the housing 2. One end of the first transmission interface 211 is connected to the spectrometer 11 inside the housing 2 via an optical fiber 11X, while the other end of the first transmission interface 211 is located outside the housing 2. The first transmission interface 211 is connected to the contact optical probe 112 or the non-contact optical probe 3 (see Figure 5) via an optical fiber 11X. In one embodiment, the contact optical probe 112 may be the end portion of the optical fiber 11X, or the non-contact optical probe 3 may include the end portion of the optical fiber 11X, wherein the end portion of the optical fiber 11X is the end of the optical fiber 11X that contacts or is adjacent to the coffee. In addition, the optical fiber 11X used to connect the contact optical probe 112 in this invention is not limited in style, but can be a general optical fiber to transmit light, or a Y-type split optical fiber or a coaxial optical fiber to serve as a medium for light input and output. The principle and operation of coaxial optical fiber can be found in Chinese Invention Patent Publication No. CN104614351A, and therefore will not be described in detail here.

[0025] <Instructions for Use and Operation of Measuring Equipment>

[0026] Next, please refer to Figures 2 and 3 together. Figure 2 is an overall schematic diagram of the portable coffee flavor detection platform of the present invention applied to a coffee roasting oven for online monitoring of the roasting degree of coffee beans, and Figure 3 is a schematic diagram of the embodiment of Figure 2 using a contact optical probe for sensing.

[0027] As shown in Figures 2 and 3, the portable coffee flavor detection platform 100 of the present invention can directly place the contact optical probe 112 on the coffee oven 4, so that the contact optical probe 112 can be aimed at the coffee beans C inside the coffee oven 4 or even come into contact with the coffee beans C, so as to measure the flavor of the coffee beans C while roasting them. The spectrometer 11 used in the present invention is a spectrometer 11 capable of full-spectrum measurement, so as to receive and analyze the light from the coffee beans. The light from the coffee beans can be the light from the light source that irradiates the coffee beans. In one embodiment, the light source is set outside the spectrometer 11; in another embodiment, the spectrometer 11 can be equipped with a light source inside. The light source can be electrically connected to the processing module 13. The light source can provide incident light L1 to irradiate the coffee beans C, so that the irradiated coffee beans C can generate reflected light L2. Therefore, it is not necessary to set up a separate light source for irradiating the coffee beans C. The reflected light at this time is the aforementioned light from the coffee beans. Specifically, the spectrometer 11 is connected to the contact optical probe 112 via a Y-type split fiber or a coaxial fiber optic cable 11X, allowing both the fiber optic cable 11X and the contact optical probe 112 to simultaneously transmit incident and reflected light. Furthermore, the wavelength of the incident light is preferably between 800 nm and 2500 nm. Additionally, the light source within the spectrometer 11 of this invention can be a halogen lamp or an infrared lamp, thus providing a wider wavelength range than the single-band near-infrared (NIR) light emitted by light-emitting diodes used in commercially available coffee bean measuring equipment.

[0028] When a user wants to measure the flavor of coffee beans C inside the coffee maker 4, they can touch the touch display module 14 on the housing 2. The touch display module 14 will then send a measurement start signal to the processing module 13. Upon receiving the signal, the processing module 13 will start the spectrometer 11. After the spectrometer 11 is started, the light source will emit incident light L1. Then, the optical fiber 11X will transmit the incident light L1 to the contact optical probe 112. The incident light L1 will then be emitted onto the coffee beans C by the contact optical probe 112, so that the coffee beans C can generate reflected light L2 according to the incident light L1. The contact optical probe 112 will then receive the reflected light L2. Preferably, the contact optical probe 112 also has the function of converting the scattered or divergent reflected light L2 into parallel reflected light L2, thus improving the reception rate of the reflected light L2 and improving the spectral analysis accuracy of the spectrometer 11.

[0029] Next, the reflected light L2 is transmitted back to the spectrometer 11 via the contact optical probe 112 and the optical fiber 11X. The spectrometer 11 then generates a spectral signal based on the reflected light L2 and transmits the spectral signal to the processing module 13. After receiving the spectral signal, the processing module 13 retrieves the coffee flavor recognition model from the storage module 12. Then, it uses the coffee flavor recognition model to generate a plurality of spectral calculation values ​​based on the spectral signal and generates a flavor recognition result signal based on the plurality of spectral calculation values.

[0030] Next, the processing module 13 transmits multiple spectral calculation values ​​and flavor identification result signals to the storage module 12 for storage, and transmits multiple spectral calculation values ​​and flavor identification result signals to the touch display module 14 together. The user can then see the flavor of the coffee bean C through the touch display module 14, and can also see the spectral curve, so that the user can see more clearly the relationship between the flavor of the coffee bean C and the spectrum.

[0031] In addition, the user can turn the coffee flavor portable testing platform 100 on or off by pressing the power switch 15. The power of the coffee flavor portable testing platform 100 comes from the power module 16, which includes a battery pack and a relay. The battery pack will install multiple batteries, which can be primary batteries or rechargeable batteries.

[0032] In addition, the processing module 13 transmits multiple spectral calculation values ​​and flavor identification result signals to the server 5 for storage via the transmission module 17, so that users can also connect to the server 5 through their user devices to view them. The processing module 13 can also correct the parameter values ​​of the coffee flavor identification model judgment data based on the flavor identification result signals. The processing module 13 then obtains the updated coffee flavor identification model from the server 5 via the transmission module 17, and then transmits the coffee flavor identification model to the storage module 12 for storage.

[0033] <Architectural Description of Non-Contact Optical Probe>

[0034] Next, please refer to Figures 5 and 7. Figure 5 is an overall schematic diagram of the portable coffee flavor testing platform of the present invention equipped with a non-contact optical probe, and Figure 7 is a system block diagram of the portable coffee flavor testing platform of the present invention equipped with a non-contact optical probe. The portable coffee flavor testing platform 100' of the present invention may include a non-contact optical probe 3 to measure roasted coffee beans C.

[0035] One end of the non-contact optical probe 3 has a reflective light collector 31, such as an integrating sphere, and a handle 35 is provided on the side adjacent to one end of the non-contact optical probe 3. The handle 35 is provided with a start switch 34. In another embodiment, the non-contact optical probe 3 has a handle 35, and the start switch 34 is directly provided on the side adjacent to the end of the non-contact optical probe 3 with the reflective light collector 31. In addition, a laser ranging module 33 is also provided at the end of the non-contact optical probe 3 with the reflective light collector 31.

[0036] The reflector 31 is a hemisphere, and the optical fiber 11X is located at the center of the inner surface of the hemisphere. At least one light source 32 is also provided on the hemisphere. The light source 32 is located next to the optical fiber 11X. If there are multiple light sources 32, the light sources 32 will surround the optical fiber 11X.

[0037] In addition, the non-contact optical probe 3 allows the user to hold and operate it directly to measure the flavor of coffee bean C. The optical fiber 11X does not come into contact with the coffee bean C, making it more convenient to use. Regarding the connection method, the optical fiber 11X is connected to the first transmission interface 211 on the housing 2. The start switch 34 is connected to one end of the second transmission interface 212 on the housing 2 via the signal line 341. The other end of the second transmission interface 212 is electrically connected to the processing module 13 inside the housing 2. The light source 32 is connected to one end of the third transmission interface 213 on the housing 2 via the power line 321. The other end of the third transmission interface 213 is connected to the relay of the power module 16 inside the housing 2.

[0038] <Instructions for Use and Operation of Non-Contact Optical Probes>

[0039] Next, please refer to Figure 6, which is a schematic diagram of the non-contact optical probe used for sensing in the embodiment of Figure 5. To measure coffee bean C using the non-contact optical probe 3, the non-contact optical probe 3 can be moved directly above coffee bean C for measurement. When the non-contact optical probe 3 is above coffee bean C, the user can press the start switch 34, which will send a measurement start signal to the processing module 13. The processing module 13 will then start the spectrometer 11. Alternatively, the user can select the start measurement button on the touch display module 14 on the housing 2 of the measuring device 1, which will also start the spectrometer 11 for spectral analysis. After the spectrometer 11 is started, it illuminates the coffee bean C with incident light L1 via the light source 32. The processing module 13 controls the relay of the power module 16 to activate the light source 32. At this time, the reflector 31 can concentrate the incident light L1 emitted by the light source 32 onto the coffee bean C below the non-contact optical probe 3 at an angle θ of 45 degrees to the normal N. It also concentrates the reflected light L2 generated by the coffee bean C onto the optical fiber 11X along the normal N, improving measurement accuracy. The light source 32 can enhance the intensity of the incident light L1 and reduce interference from ambient light, thus reducing measurement errors. This allows the non-contact optical probe 3 to measure the coffee bean C without placing it in a sealed container. The light source 32 covers a wavelength range of at least 800nm ​​to 2500nm. The light source 32 of this invention is a halogen lamp or an infrared lamp source. The line connecting the optical fiber 11X to the virtual center of the hemispherical reflector 31 is the normal N.

[0040] Furthermore, since the non-contact optical probe 3 is directly held by the user and used to measure the flavor of coffee bean C, the distance between the non-contact optical probe 3 and coffee bean C varies each time. Therefore, when using the non-contact optical probe 3 to measure the flavor of coffee bean C, the laser ranging module 33 simultaneously measures the measurement distance D1 between the end of the non-contact optical probe 3 with the reflective light collector 31 and the coffee bean C, and generates a measurement distance signal based on the measured measurement distance D1. This measurement distance signal is then transmitted to the processing module 13, which corrects the plurality of spectral calculation values ​​transmitted by the spectrometer 11 based on the measurement distance signal. It should be noted that when the measurement distance D1 is between 0 and 10 cm, the most accurate value obtained from measuring coffee bean C can be ensured. Preferably, the measurement distance D1 can be non-zero.

[0041] <Coffee Flavor Testing Methods>

[0042] The present invention also provides a method for detecting coffee flavor, which includes the following steps.

[0043] Step S1: A touch display module 14 generates a measurement start signal to a spectrometer 11 based on a touch action, causing the spectrometer 11 to provide incident light L1 according to the measurement start signal; Step S2: The incident light L1 is irradiated onto a coffee cup through a contact optical probe 112 or a non-contact optical probe 3 connected to the spectrometer 11, and a reflected light L2 generated by the coffee cup after being irradiated by the incident light L1 is received, and the reflected light L2 is transmitted back to the spectrometer 11; Step S3: The spectrometer 11, based on the signal transmitted by the contact optical probe 112 or the non-contact optical probe 3... The reflected light L2 generates a spectral signal; in step S4, a coffee flavor recognition model is obtained from a storage module (12) through a processing module 13, and then a plurality of spectral calculation values ​​are generated based on the spectral signal transmitted by the spectrometer 11 using the coffee flavor recognition model, and a flavor recognition result signal is generated based on the plurality of spectral calculation values; in step S5, the coffee flavor recognition model, the plurality of spectral calculation values ​​and the flavor recognition result signal are stored through the storage module 12; and in step S6, the plurality of spectral calculation values ​​and the flavor recognition result signal are displayed to a user through the touch display module 14.

[0044] Wherein, the plurality of spectral calculation values ​​are numerical values ​​of acidity, sweetness, and bitterness of coffee flavor represented by different light wavelengths. The processing module generates a flavor identification result signal based on the numerical ratio of acidity, sweetness, and bitterness in the plurality of spectral calculation values. The coffee flavor detection method of the present invention can be implemented by the aforementioned portable coffee flavor detection platform, as detailed below.

[0045] <The Relationship Between Coffee Beans and the Spectrum>

[0046] The portable coffee flavor detection platform 100 and 100' of the present invention utilizes a spectrometer 11 to generate a spectral signal based on the reflected light L2 of coffee bean C. Then, the processing module 13 uses a coffee flavor recognition model to generate a plurality of spectral calculation values ​​based on the spectral signal. The plurality of spectral calculation values ​​include the values ​​of acidity, sweetness, and bitterness of coffee flavor corresponding to different wavelengths. Among them, the first wavelength range of 1250nm~2310nm in the coffee flavor recognition model and spectral signal represents the acidity in coffee beans; the second wavelength range of 870nm~1510nm in the coffee flavor recognition model and spectral signal represents the sweetness in coffee beans; and the third wavelength range of 870nm~2310nm in the coffee flavor recognition model and spectral signal represents the bitterness in coffee beans. The first and second wavelength ranges represent the acidity and sweetness of coffee beans, respectively. Refer to the article "Quality Analysis of Sour Milk by Near Infrared Transmittance Spectroscopy" published by Chen Yu-shun et al. in the *Hungkuang Medical College Journal*, Issue 24 (1994 / 06), pp. 89-101. The spectral calculation values ​​corresponding to the first and second wavelength ranges were compared with the results of the aforementioned chemical detection methods for acidity (total polyphenols) and sweetness (total sugars). The correlation R values ​​were 0.9913 and 0.9527, respectively. Therefore, using the first and second wavelength ranges to represent the acidity and sweetness of coffee beans is reliable. In other words, using the first and second wavelength ranges for the measurement and analysis of coffee beans can replace the chemical detection methods for acidity (total polyphenols) and sweetness (total sugars), thus this invention offers convenient detection. Furthermore, coffee beans are categorized by roasting level into green, light roast, and medium roast. Different Agtron values ​​correspond to different levels of bitterness, with green beans having less bitterness than light roast, which in turn has less than medium roast, while Agtron values ​​are greater for green beans than light roast, which in turn has greater than medium roast. Similarly, the third wavelength range representing the bitterness of coffee beans is determined by measuring the Agtron values ​​of green, light, and medium roast beans using an AROMA ACR-100S coffee roasting analyzer and comparing them with the spectral calculation values ​​corresponding to the third wavelength range. The correlation R value is 0.9477, therefore, using the third wavelength range to represent the bitterness of coffee beans is reliable.

[0047] Further, the coffee flavor recognition model includes a first wavelength range and its corresponding first absorbance preset value, the first absorbance preset value corresponding to an acidity preset value; a second wavelength range and its corresponding second absorbance preset value, the second absorbance preset value corresponding to a sweetness preset value; and a third wavelength range and its corresponding third absorbance preset value, the third absorbance preset value corresponding to a bitterness preset value. The processing module 13 compares the first spectral calculation value with the first absorbance preset value to obtain a first comparison value, and calculates an acidity value based on the first comparison value and the acidity preset value. The processing module 13 compares the second spectral calculation value with the second absorbance preset value to obtain a second comparison value, and calculates a sweetness value based on the second comparison value and the sweetness preset value. The processing module 13 compares the third spectral calculation value with the third absorbance preset value to obtain a third comparison value, and calculates a bitterness value based on the third comparison value and the bitterness preset value. For example, processing module 13 divides the first spectral calculation value by a first absorbance preset value to obtain a first comparison value. Processing module 13 then multiplies the first comparison value by an acidity preset value to obtain an acidity value. Processing module 13 divides the second spectral calculation value by a second absorbance preset value to obtain a second comparison value. Processing module 13 then multiplies the second comparison value by a sweetness preset value to obtain a sweetness value. Processing module 13 divides the third spectral calculation value by a third absorbance preset value to obtain a third comparison value. Processing module 13 then multiplies the third comparison value by a bitterness preset value to obtain a bitterness value.

[0048] It should be noted that the first absorbance preset value, the second absorbance preset value, the third absorbance preset value, the first spectral calculation value, the second spectral calculation value, and the third spectral calculation value can be the maximum absorbance, the average absorbance, or the area of ​​the integral in the corresponding first wavelength range, second wavelength range, or third wavelength range, respectively.

[0049] The coffee flavor recognition model further includes multiple preset values ​​of flavor recognition result signals. These multiple preset values ​​of flavor recognition result signals include preset acidity values, preset sweetness values ​​and preset bitterness values ​​that are different from each other. Each preset value of flavor recognition result signal represents its preset coffee flavor. Different preset values ​​of flavor recognition result signals represent different preset coffee flavors. In other words, each flavor identification result signal preset value includes a preset acidity value, a preset sweetness value, and a preset bitterness value, and at least one of the preset acidity value, preset sweetness value, and preset bitterness value included in the two flavor identification result signal preset values ​​is different. For example, the preset acidity value of one flavor identification result signal preset value is different from the preset acidity value of another flavor identification result signal preset value, or the preset sweetness value of one flavor identification result signal preset value is different from the preset sweetness value of another flavor identification result signal preset value, or the preset bitterness value of one flavor identification result signal preset value is different from the preset bitterness value of another flavor identification result signal preset value. Processing module 13 compares the aforementioned acidity, sweetness, and bitterness values ​​with preset acidity, sweetness, and bitterness values ​​from a plurality of preset flavor identification result signals, finding those that are exactly the same, have the same proportional relationship, or are within a preset error range. The preset flavor identification result signal corresponding to the preset acidity, sweetness, and bitterness values, and / or the preset coffee flavor, is used as the flavor identification result signal. This flavor identification result signal represents the coffee flavor at the aforementioned acidity, sweetness, and bitterness values. As mentioned above, processing module 13 then transmits the plurality of spectral calculation values ​​and flavor identification result signals to storage module 12 for storage, and also transmits the plurality of spectral calculation values ​​and flavor identification result signals together to touch display module 14, allowing the user to view the flavor of the coffee bean C through touch display module 14. It should be noted that the aforementioned preset error range is ±3%.

[0050] <Relationship between spectral signal and measured distance>

[0051] The coffee flavor identification model further includes a plurality of distance factors, each of which corresponds to a preset distance value. After the aforementioned measured distance D1 is obtained by the laser ranging module 33, the processing module 13 compares the measured distance D1 with the preset distance value and finds one that is exactly the same or within the preset error range, thereby obtaining the corresponding distance factor. Then, the spectral signal is multiplied by the distance factor, and the aforementioned plurality of spectral calculation values ​​are calculated. Therefore, the optical probe does not need to be in direct contact with the coffee beans being tested during detection. Thus, the detection applications of this invention are not only wide-ranging, but there is also no need to worry about contamination by the previous batch of samples remaining on the optical probe, which could lead to inaccurate detection.

[0052] As can be seen from the above description of the implementation, compared with the prior art and products, the present invention has the following advantages:

[0053] 1. The portable coffee flavor detection platform of the present invention uses halogen lamps or infrared lamps to irradiate coffee beans. The wavelength range of light emitted by halogen lamps or infrared lamps is wider than that of light wavelength range used by commercially available coffee bean measuring equipment. Then, a full spectrum analyzer is used to perform spectral analysis on the coffee beans. This invention can identify not only roasted coffee beans, but also green beans (unroasted coffee beans), and can even be used to identify the flavor of coffee powder and coffee beverages.

[0054] 2. The contact optical probe of the portable coffee flavor detection platform of the present invention can be directly installed on the coffee roasting oven, allowing users to measure the current roasting level of coffee beans while roasting them, so as to judge the current flavor state of the coffee beans, making it easier for users to grasp the roasting time and condition of coffee beans, and also making it easier for users to learn when to judge the roasting time of coffee beans.

[0055] 3. Using the non-contact optical probe of the present invention, coffee can be measured directly in an indoor environment without first moving the coffee to a closed, opaque space. Furthermore, the flavor of coffee can be measured even if there is only one coffee bean, coffee powder, or coffee beverage.

[0056] 4. The present invention can replace the chemical detection methods for acidity (total polyphenols) and sweetness (total sugars), thus the present invention has the convenience of detection.

[0057] In summary, the portable coffee flavor testing platform of the present invention can indeed achieve the expected effects through the embodiments disclosed above. Therefore, this application for a patent is filed in accordance with the law, and I respectfully request your examination and grant of a patent, which would be of great pleasure.

[0058] However, the above-disclosed illustrations and descriptions are merely preferred embodiments of the present invention and are not intended to limit the scope of protection of the present invention. Any other equivalent changes or modifications made by those skilled in the art based on the feature scope of the present invention should be considered as not departing from the design scope of the present invention. [Simplified Explanation of the Diagram]

[0019] Figure 1 is a schematic diagram of the overall appearance of the portable coffee flavor detection platform according to an embodiment of the present invention. Figure 2 is a schematic diagram of the portable coffee flavor detection platform according to an embodiment of the present invention applied to a coffee roasting oven for online monitoring of the roasting degree of coffee beans. Figure 3 is a schematic diagram of the embodiment of Figure 2 using a contact optical probe for sensing. Figure 4 is a system block diagram of the portable coffee flavor detection platform according to an embodiment of the present invention. Figure 5 is a schematic diagram of the portable coffee flavor detection platform according to an embodiment of the present invention equipped with a non-contact optical probe. Figure 6 is a schematic diagram of the embodiment of Figure 5 using a non-contact optical probe for sensing. Figure 7 is a system block diagram of the portable coffee flavor detection platform according to an embodiment of the present invention equipped with a non-contact optical probe. Figure 8 is a flowchart of the steps of the coffee flavor detection method of the present invention.

Claims

1. A portable coffee flavor detection platform for measuring the flavor of a coffee, wherein the coffee is at least one coffee bean (C), one coffee powder, or one coffee beverage, the portable coffee flavor detection platform (100, 100') comprising: a spectrometer (11) for generating a spectral signal based on a reflected light (L2) generated after the coffee is irradiated by an incident light (L1); and an optical fiber (11X) connected to the spectrometer (11) for receiving the reflected light (L2) generated after the coffee is irradiated by the incident light (L1). A processing module (13) is electrically connected to the spectrometer (11). After receiving the spectral signal transmitted by the spectrometer (11), the processing module (13) obtains a coffee flavor recognition model from a storage module (12), and then uses the coffee flavor recognition model to generate a plurality of spectral calculation values ​​based on the spectral signal. Then, it generates a flavor recognition result signal based on the plurality of spectral calculation values. The storage module (12) is electrically connected to the processing module (13). The storage module (12) is used to store the coffee flavor recognition model, the plurality of spectral calculation values, and the flavor recognition result signal. A touch display module (14) is electrically connected to the processing module (13). The touch display module (14) is used to display the plurality of spectral calculation values ​​and the flavor identification result signal to a user, allowing the user to understand the flavor of the coffee based on the portable coffee flavor detection platform (100, 100'). The touch display module (14) generates and transmits a measurement start signal to the processing module (13) based on a touch action of the user, causing the processing module (13) to start the spectrometer (11) based on the measurement start signal. A non-contact optical probe (3) is located at one end of the optical fiber (11X). The end of the optical fiber (11X) is the end of the optical fiber (11X) adjacent to the coffee, and the end of the optical fiber (11X) does not contact the coffee. The non-contact optical probe (3) includes: A reflector (31) is disposed at one end of the non-contact optical probe (3), and the reflector (31) is a hemisphere, and the optical fiber (11X) is disposed at the center of the inner surface of the hemisphere; and at least one light source (32) is disposed on the reflector (31) and located at one side of the optical fiber (11X) to enhance the incident light (L1) illuminating the coffee to reduce interference from ambient light.

2. The portable coffee flavor testing platform as described in claim 1 further includes a housing (2), in which the spectrometer (11), the storage module (12) and the processing module (13) are disposed, and the touch display module (14) is disposed on one side surface of the housing (2).

3. The portable coffee flavor testing platform as described in claim 2, wherein the housing (2) has a plurality of transmission interfaces (21) on one side surface, the plurality of transmission interfaces (21) including a first transmission interface (211) and a second transmission interface (212), the first transmission interface (211) being connected to the spectrometer (11) via the optical fiber (11X), and the second transmission interface (212) being electrically connected to the processing module (13).

4. The portable coffee flavor detection platform as described in claim 3, wherein the spectrometer (11) has at least one light source (32) inside, the at least one light source (32) is electrically connected to the processing module (13), and the at least one light source (32) is used to provide the incident light (L1) to irradiate the coffee, so that the coffee produces the reflected light (L2) after being irradiated by the incident light (L1).

5. The portable coffee flavor detection platform as described in claim 1, wherein the non-contact optical probe (3) further comprises: a laser ranging module (33) electrically connected to the processing module (13) for measuring a measurement distance (D1) between the end of the non-contact optical probe (3) where the reflector (31) is set and the coffee, and transmitting the measured measurement distance signal to the processing module (13), wherein the processing module (13) corrects the plurality of spectral calculation values ​​transmitted by the spectrometer (11) based on the distance measurement signal.

6. The portable coffee flavor detection platform as described in claim 5, wherein the non-contact optical probe (3) further comprises: a start switch (34) disposed on one side of the non-contact optical probe (3) and located near the end of the non-contact optical probe (3) where the reflector (31) is provided, for transmitting the measurement start signal to the processing module (13) so that the processing module (13) starts the spectrometer (11) according to the measurement start signal.

7. The portable coffee flavor detection platform as described in claim 6 further includes a transmission module (17) electrically connected to the processing module (13) and communicatively connected to a server. The transmission module (17) is used to transmit the plurality of spectral calculation values ​​and the flavor identification result signal generated by the processing module (13) to the server for storage.

8. A coffee flavor detection method, applied to a portable coffee flavor detection platform as described in any one of claims 1 to 7, the coffee flavor detection method comprising: generating a measurement start signal to a spectrometer (11) via a touch display module (14) based on a touch action, causing the spectrometer (11) to provide an incident light (L1) based on the measurement start signal; irradiating a coffee with the incident light (L1) via a contact optical probe (112) or a non-contact optical probe (3) connected to the spectrometer (11), receiving a reflected light (L2) generated by the coffee after being irradiated by the incident light (L1), and transmitting the reflected light (L2) back to the spectrometer (11); generating a spectral signal by the spectrometer (11) based on the reflected light (L2) transmitted by the contact optical probe (112) or the non-contact optical probe (3); A coffee flavor recognition model is obtained from a storage module (12) through a processing module (13), and then a plurality of spectral calculation values ​​are generated based on the spectral signal transmitted by the spectrometer (11) using the coffee flavor recognition model. A flavor recognition result signal is generated based on the plurality of spectral calculation values. The coffee flavor recognition model, the plurality of spectral calculation values ​​and the flavor recognition result signal are stored through the storage module (12). The plurality of spectral calculation values ​​and the flavor recognition result signal are displayed to a user through the touch display module (14). The plurality of spectral calculation values ​​are the values ​​of acidity, sweetness and bitterness of coffee flavor represented by different light wavelengths. The processing module (13) generates the flavor recognition result signal based on the ratio of acidity, sweetness and bitterness values ​​in the plurality of spectral calculation values.

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