title: Adulteration of soluble coffee with coffee husks and parchments.
abstract: 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.
authors.affiliation: Nestec Ltd, Nestlé Research Centre, Lausanne, Switzerland.
authors.forename: J
authors.initials: J
authors.lastname: Prodolliet
authors.forename: M
authors.initials: M
authors.lastname: Bruelhart
authors.forename: M B
authors.initials: MB
authors.lastname: Blanc
authors.forename: V
authors.initials: V
authors.lastname: Leloup
authors.forename: G
authors.initials: G
authors.lastname: Cherix
authors.forename: C M
authors.initials: CM
authors.lastname: Donnelly
authors.forename: R
authors.initials: R
authors.lastname: Viani
mesh_terms: 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*
chemical_list: D003069:Coffee; D008353:Mannitol; D014994:Xylose; D005947:Glucose