Table 3.

Performance of the PLS regression model for total lipid content in green coffee beans expressed on an “as is” or dry matter basis.

	Pre-processing	LV	R2 Cal	RMSEC	Slope	R2 Val	RMSECV	Slope	RPD
As-is	Log (1/R)	6	0.850	1.019	0.850	0.837	1.062	0.843	2.49
	First derivative	4	0.866	0.961	0.866	0.860	0.985	0.857	2.68
	Second derivative	6	0.893	0.861	0.893	0.883	0.904	0.885	2.92
	SNV	5	0.859	0.990	0.859	0.849	1.028	0.857	2.57
	Baseline	6	0.852	1.010	0.852	0.841	1.050	0.847	2.51
Dry matter basis	Log (1/R)	6	0.864	1.087	0.864	0.855	1.125	0.862	2.76
	First derivative	4	0.871	1.062	0.871	0.866	1.091	0.864	2.84
	Second derivative	6	0.900	0.935	0.900	0.890	0.985	0.890	3.15
	SNV	5	0.864	1.081	0.864	0.855	1.117	0.860	2.78
	Baseline	6	0.857	1.116	0.857	0.845	1.169	0.853	2.65

Spectral range used: 980-2480 nm. LV: latent variable. SNV: standard normal variate spectral treatment. Error is indicated as %. Sample size (n): 350.