Analytical Approaches in Coffee Quality Control

Díaz‐de‐Cerio, Elixabet; Guerra‐Hernández, Eduardo; Garcia-Estepa, Rosa; Garcı́a-Villanova, Belén; Verardo, Vito

doi:10.1016/b978-0-12-815864-7.00009-x

Cited by 4 publications

(4 citation statements)

References 136 publications

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“…C. canephora has a high content of caffeine and chlorogenic acids; therefore, C. arabica quality is considered superior and double the price of C. canephora (Robusta coffee). Moreover, the geographical origin of C. arabica can further raise its cost [ 86 , 87 , 88 ]. After roasting and grinding, those differences become imperceptible; as a result, C. arabica beans can be adulterated with C. canephora to reduce production costs [ 73 ].…”

Section: Ft-mir Spectroscopy Applications In Coffee Cocoa and High-pr...mentioning

confidence: 99%

“…Other low-grade products might be added to C. arabica , for example, coffee husks and grounds, corn wheat, barley, soybean, and rye [ 74 , 86 , 89 ]. Coffee quality and authenticity are generally measured through chromatography (HPLC and GC), spectroscopy (UV-vis, NMR, fluorescence, IR, and Raman), inductively coupled plasma (ICP), real-time PCR, atomic absorption spectrometry (AAS), and mass spectrometry (MS) [ 84 , 87 , 88 ].…”

Section: Ft-mir Spectroscopy Applications In Coffee Cocoa and High-pr...mentioning

confidence: 99%

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Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

Castillejos-Mijangos

Acosta-Caudillo

Gallardo-Velázquez

et al. 2022

Foods

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Nowadays, coffee, cocoa, and spices have broad applications in the food and pharmaceutical industries due to their organoleptic and nutraceutical properties, which have turned them into products of great commercial demand. Consequently, these products are susceptible to fraud and adulteration, especially those sold at high prices, such as saffron, vanilla, and turmeric. This situation represents a major problem for industries and consumers’ health. Implementing analytical techniques, i.e., Fourier transform mid-infrared (FT-MIR) spectroscopy coupled with multivariate analysis, can ensure the authenticity and quality of these products since these provide unique information on food matrices. The present review addresses FT-MIR spectroscopy and multivariate analysis application on coffee, cocoa, and spices authentication and quality control, revealing their potential use and elucidating areas of opportunity for future research.

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Section: Ft-mir Spectroscopy Applications In Coffee Cocoa and High-pr...mentioning

confidence: 99%

Section: Ft-mir Spectroscopy Applications In Coffee Cocoa and High-pr...mentioning

confidence: 99%

Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

Castillejos-Mijangos

Acosta-Caudillo

Gallardo-Velázquez

et al. 2022

Foods

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“…Despite the background of global inflation, continued price fluctuations, and restrictions on trade, global coffee consumption continues to increase each year [5]. is rise in coffee consumption is related to its unique organoleptic attributes and the beneficial effects that have demonstrated its long-term intake [10] and, therefore, increases the demand for high-quality coffee and specialty coffees [11].…”

Section: Introductionmentioning

confidence: 99%

A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain

Rendón-Mera

Corrales²,

Mesa

2022

Journal of Food Quality

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Coffee is one of the most consumed beverages in the world and is crucial in the economy of many developing countries. The search to improve coffee quality comes from many fronts, as do the many ways to measure quality and the factors that affect it. Several techniques are used to measure the different metrics to assess coffee quality, across different types of coffee samples and species, and throughout the entire process from farm to cup. In this work, we conducted a systematic mapping study of 1,470 articles to identify the aspects of quality that are the most important in the scientific literature to evaluate coffee throughout the processing chain. The study revealed that cup quality and biochemical composition are the most researched quality attributes. The main objective of the reviewed studies is the correlation between different quality measurements. The most used techniques are the analytical chemistry methods. The most studied species is Coffea arabica. The most used sample presentation is green coffee. The postharvest stage is the most researched, in which quality control receives more attention. In the preharvest stage, management practices stand out. Finally, the most used type of research was the evaluation research.

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“…Coffee drying can be considered one of the most critical postharvest practices, allowing to decrease the water content and the risk of enzymatic fermentation and infestation by microorganisms. This process helps to preserve the nutritional reserves and germinative potential of seeds (Díaz- de-Cerio et al, 2019;Pimenta et al, 2018;Resende et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Impact of Drying Methods Over the Germinative Potential of Conilon Coffee of Late Maturation

Posse

Rodrigues

Comério

et al. 2019

C.Sci.

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This study aimed to evaluate the effect of different drying methods (regarding temperature and drying time) over the seed moisture and germination of seeds of Coffea canephora, harvested from genotypes of late maturation. For this end, seeds from selected genotypes were harvested and dried using two different methods: drying at 25 ˚C with natural circulation of air and drying at 35 ˚C with artificial circulation of air. The seeds were evaluated to quantify the loss of moisture content, and their germinative potential was assessed by parameters of germination speed, and the proportion of seedlings with healthy germination originated from them. The results show it is possible to apply different drying methods; using different systems, temperatures and times of exposure; to decrease the moisture content of seeds of C. canephora, from 50% (freshly harvested seeds from genotypes of late maturation, in July) to under 18% (dried seeds). Even if the initial stages of the drying process, while the seeds still present high moisture content, are similar for both methods, the method with artificial circulation of air at 35 ˚C promotes the drying speed and is able to achieve the lower levels of seed moisture using less than half of the time required by method with natural circulation of air at 25 ˚C. This faster moisture removal, however, has negative impacts over the germinative potential of the seeds, which are not observed for seeds subjected to the slow natural drying.

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Analytical Approaches in Coffee Quality Control

Cited by 4 publications

References 136 publications

Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

Uses of FT-MIR Spectroscopy and Multivariate Analysis in Quality Control of Coffee, Cocoa, and Commercially Important Spices

A Systematic Mapping Study of Coffee Quality throughout the Production-to-Consumer Chain

Impact of Drying Methods Over the Germinative Potential of Conilon Coffee of Late Maturation

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