2026-10-13T18:48:27Z https://data.mendeley.com/oai

oai:data.mendeley.com/rcjy9dx6d9.1 2026-09-11T23:56:47Z

Bahamón Monje, Andrés Felipe Integrated Physicochemical, Spectroscopic, Granulometric, and Sensory Dataset of Single-Serve Coffee Capsules in Espresso and Lungo Preparations Mendeley Data This dataset contains the experimental results obtained from the physicochemical, spectroscopic, granulometric, and sensory characterization of single-serve coffee capsules compatible with the Nespresso® system and intended for Espresso and Lungo preparations. The dataset includes eight Espresso references and ten Lungo references, providing an integrated analytical characterization of 18 commercial coffee products. Physicochemical measurements include headspace gas composition (O₂, CO₂, and N₂), initial and final headspace pressure, water activity (aw), sample temperature, and CIELAB color parameters (L*, a*, and b*). These measurements were performed on three independent capsules per commercial reference, resulting in 54 experimental units. Particle size distribution was determined by laser diffraction and includes D10, D50, D90, mean and modal particle size, span, coefficient of variation, surface area, and particle-size fractions, including the proportion of fine particles below 100 µm. Granulometric data are provided for the 18 commercial coffee references together with calibration measurements. The spectroscopic component comprises FT-NIR and ATR-FTIR data. The FT-NIR dataset contains 54 spectra acquired from 14,000 to 4,000 cm⁻¹ with 5,001 spectral points per spectrum. The ATR-FTIR dataset covers approximately 650–4,000 cm⁻¹ and contains 162 spectra corresponding to 18 coffee references, three independent capsules per reference, and three spectral measurements per capsule. Sensory data were obtained from three experienced coffee assessors. The evaluation includes descriptive intensity scores for fragrance, aroma, flavor, aftertaste, acidity, sweetness, and mouthfeel, together with affective quality scores for these attributes and overall impression. Descriptive intensity was evaluated on a 0–15 scale, while affective quality was assessed on a 1–9 scale. The dataset is intended to support research on the relationships among coffee particle size distribution, physicochemical properties, spectral fingerprints, packaging headspace conditions, and sensory quality in single-serve coffee systems. It can also be used for multivariate statistical analysis, chemometrics, principal component analysis, clustering, classification, and the development of predictive models based on FTIR and FT-NIR spectroscopy. Food Science Analytical Chemistry Spectroscopy Food Chemistry Time Intensity Sensory Analysis Luna Hernández, Andrés Tovar Jacobo, Nicolás Dataset doi:10.17632/rcjy9dx6d9.1 oai:data.mendeley.com/rcjy9dx6d9.1 Creative Commons Attribution 4.0 International http://creativecommons.org/licenses/by/4.0 https://data.mendeley.com/datasets/rcjy9dx6d9 2026-09-11T23:56:47Z