Carbohydrate specification limits for the authenticity assessment of soluble (instant) coffee: statistical approach.
Carbohydrates are very good tracers for the authenticity assessment of soluble (instant) coffee. Total glucose and total xylose were determined in 1002 samples of commercial soluble coffees using high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) according to AOAC Method 995.13 and ISO standard 11292. The samples analyzed included both authentic and adulterated coffees but were all sold as 100% pure soluble coffee. The statistical model, called "mixture of distributions," was applied to all results and allowed to derive the maximum content of the 2 carbohydrates in the population of products corresponding to pure soluble coffee: 2.32% for total glucose and 0.42% for total xylose. The specification limits, above which a soluble coffee should be considered as adulterated, were calculated by adding the corresponding expanded measurement uncertainty to the maximum content. Specification limits of 2.46% for total glucose and 0.45% for total xylose were obtained. The data statistically confirm previously established criteria for the authenticity assessment of commercial soluble coffee.
Girard
Philippe
P
Nestlé Research Centre, PO Box 44, Vers-chez-les-Blanc, 1000 Lausanne 26, Switzerland.
Stöber
Paul
P
Blanc
Maurice
M
Prodolliet
Jacques
J
D000838:Anions; D002241:Carbohydrates / Q000032:analysis* / Q000737:chemistry; D002623:Chemistry Techniques, Analytical / Q000379:methods*; D002851:Chromatography, High Pressure Liquid; D002852:Chromatography, Ion Exchange; D003069:Coffee; D004305:Dose-Response Relationship, Drug; D005504:Food Analysis / Q000379:methods*; D005947:Glucose / Q000032:analysis; D015233:Models, Statistical; D011336:Probability; D012015:Reference Standards; D015203:Reproducibility of Results; D014994:Xylose / Q000032:analysis
D000838:Anions; D002241:Carbohydrates; D003069:Coffee; D014994:Xylose; D005947:Glucose