Adulteration of soluble coffee with coffee husks and parchments.
Commercial soluble coffee can be adulterated with coffee husks or parchments. Xylose is a good tracer for this type of mispractice. The analysis of total xylose in a wide selection of green beans and the assessment of its fate during processing allowed the derivation of a maximum total xylose limit of 0.40%, above which a soluble coffee should be considered as adulterated. Out of the 700 commercial soluble coffees analyzed, 81 exhibited a total xylose level above this limit. Of the samples with total xylose level lower than the limit, 99% displayed concentrations in free mannitol and total glucose below 0.30 and 2.10%, respectively.
Prodolliet
J
J
Nestec Ltd, Nestlé Research Centre, Lausanne, Switzerland.
Bruelhart
M
M
Blanc
M B
MB
Leloup
V
V
Cherix
G
G
Donnelly
C M
CM
Viani
R
R
D002852:Chromatography, Ion Exchange / Q000379:methods; D003069:Coffee / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis*; D005947:Glucose / Q000032:analysis; D008353:Mannitol / Q000032:analysis; D012016:Reference Values; D014994:Xylose / Q000032:analysis*
D003069:Coffee; D008353:Mannitol; D014994:Xylose; D005947:Glucose