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dc.contributor.authorPérez Bosch, Maria-
dc.contributor.authorDomínguez López, Inés-
dc.contributor.authorLópez-Yerena, Anallely-
dc.contributor.authorVallverdú i Queralt, Anna-
dc.description.abstractAs 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.-
dc.publisherTaylor and Francis-
dc.relation.isformatofVersió postprint del document publicat a:
dc.relation.ispartofCritical Reviews in Food Science and Nutrition, 2021-
dc.rights(c) Taylor and Francis, 2021-
dc.subject.classificationCafè (Beguda)-
dc.subject.classificationIndústria del cafè-
dc.subject.classificationInspecció dels aliments-
dc.subject.otherCoffee drink-
dc.subject.otherCoffee industry-
dc.subject.otherFood inspection-
dc.titleCurrent strategies to guarantee the authenticity of coffee-
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)

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