Food Analytical Methods

, Volume 10, Issue 7, pp 2302–2310

Ground Roast Coffee: Review of Analytical Strategies to Estimate Geographic Origin, Species Authenticity and Adulteration by Dilution

Article
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Abstract

Methods for the determination of the most commonly found materials used to adulterate coffee as diluents and to establish the geographic and genotypic origin of beans are reviewed. Suggestions are made as to how to start to authenticate, or otherwise, the label claims for a given sample of roast ground coffee.

Keywords

Coffee Geographic origin Adulteration Species authenticity 

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Copyright information

© Springer Science+Business Media New York 2017

Authors and Affiliations

  1. 1.The Institute for Global Food SecurityThe Queen’s University of BelfastBelfastUK
  2. 2.Government Chemist Programme, LGCMiddlesexUK

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