Abstract
This chapter discusses the topic of analytical techniques and associated chemometric methods used for certification of authenticity of coffee and tea. The authenticity of both products can be related to their botanical species and genotypes, geographic provenance, adulteration, processing practices and organoleptic attributes. All these factors impart specific physical and chemical properties to these products, both in their natural and associated processed states, that will allow for their discrimination by their respective chemical profiles. Because these products present rather complex chemical profiles, certification of authenticity can only be carried out by analytical techniques that will provide such profiles and multivariate statistical methods (chemometrics) that can provide suitable analysis of such chemical profiles.
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