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Title: Current strategies to guarantee the authenticity of coffee
Author: Pérez Bosch, Maria
Domínguez López, Inés
López-Yerena, Anallely
Vallverdú i Queralt, Anna
Keywords: Cafè (Beguda)
Indústria del cafè
Inspecció dels aliments
Coffee drink
Coffee industry
Food inspection
Issue Date: 20-Jul-2021
Publisher: Taylor and Francis
Abstract: As they become more health conscious, consumers are paying increasing attention to food quality and safety. In coffee production, fraudulent strategies to reduce costs and maximize profits include mixing beans from two species of different economic value, the addition of other substances and/or foods, and mislabeling. Therefore, testing for coffee authenticity and detecting adulterants is required for value assessment and consumer protection. Here we provide an overview of the chromatography, spectroscopy, and single-nucleotide polymorphism-based methods used to distinguish between the major coffee species Arabica and Robusta. This review also describes the techniques applied to trace the geographical origin of coffee, based mainly on the chemical composition of the beans, an approach that can discriminate between coffee-growing regions on a continental or more local level. Finally, the analytical techniques used to detect coffee adulteration with other foods and/or coffee by-products are discussed, with a look at the practice of adding pharmacologically active compounds to coffee, and their harmful effects on health.
Note: Versió postprint del document publicat a:
It is part of: Critical Reviews in Food Science and Nutrition, 2021
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ISSN: 1040-8398
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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