Abstract
As one of the most consumed beverages in the world, coffee plays many major socioeconomical roles in various regions. Because of the wide coffee varieties available in the marketplaces, and the substantial price gaps between them (e.g., Arabica versus Robusta; speciality versus commodity coffees), coffees are susceptible to intentional or accidental adulteration. Therefore, there is a sustaining interest from the producers and regulatory agents to develop protocols to detect fraudulent practices. In general, strategies to authenticate coffee are based on targeted chemical profile analyses to determine specific markers of adulterants, or nontargeted analyses based on the "fingerprinting" concept. This paper reviews the literature related to chemometric approaches to discriminate coffees based on nuclear magnetic resonance spectroscopy, chromatography, infrared/Raman spectroscopy, and array sensors/indicators. In terms of chemical profiling, the paper focuses on the detection of diterpenes, homostachydrine, phenolic acids, carbohydrates, fatty acids, triacylglycerols, and deoxyribonucleic acid. Finally, the prospects of coffee authentication are discussed.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
