Quantification of the Robusta Fraction in a Coffee Blend via Raman Spectroscopy: Proof of Principle

Abstract

Among the 100 different known Coffea species, Coffea arabica L. (Arabica) and Coffea canephora Pierre (Robusta) are the only two of commercial interest. They differ in a range of agronomic, genetic, and chemical properties. Due to the significant price difference between Arabica and Robusta, there is an economic incentive to illicitly replace Arabica with Robusta. Therefore, it is crucial to have accurate methods to determine the Robusta-to-Arabica-ratio in blends. This paper presents the proof of principle of a new and fast approach to determine the Robusta fraction in a blend based on Raman spectroscopy. The oils of two references (a pure Robusta and pure Arabica coffee) and six blends thereof consisting of different Robusta and Arabica fractions were extracted using a Soxhlet system. The solutes were analyzed by means of Raman spectroscopy without further workup. Using the intensity ratio between two Raman peaks, one characteristic for kahweol and one characteristic for fatty acids, allowed determinination of the Robusta content in a given mixture. The intensity ratio is linearly dependent on the Robusta content of the compound. Above a Robusta content of 75 wt %, kahweol was not detectable. The Raman data are in agreement with results obtained from the very time-consuming multistep DIN 10777 procedures based on HPLC.