title: Coffee Adulteration: More than Two Decades of Research.
abstract: Coffee is a ubiquitous food product of considerable economic importance to the countries that produce and export it. The adulteration of roasted coffee is a strategy used to reduce costs. Conventional methods employed to identify adulteration in roasted and ground coffee involve optical and electron microscopy, which require pretreatment of samples and are time-consuming and subjective. Other analytical techniques have been studied that might be more reliable, reproducible, and widely applicable. The present review provides an overview of three analytical approaches (physical, chemical, and biological) to the identification of coffee adulteration. A total of 30 published articles are considered. It is concluded that despite the existence of a number of excellent studies in this area, there still remains a lack of a suitably sensitive and widely applicable methodology able to take into account the various different aspects of adulteration, considering coffee varieties, defective beans, and external agents.
authors: a Instituto de Química, UNESP-Universidade Estadual Paulista "Júlio de Mesquita Filho ," Araraquara , Brazil.
authors: Aline Theodoro
authors: AT
authors: Toci
authors: b Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo, Instituto de Nutrição, UFRJ-Universidade Federal do Rio de Janeiro , Rio de Janeiro , Brazil.
authors: Adriana
authors: A
authors: Farah
authors: a Instituto de Química, UNESP-Universidade Estadual Paulista "Júlio de Mesquita Filho ," Araraquara , Brazil.
authors: Helena Redigolo
authors: HR
authors: Pezza
authors: a Instituto de Química, UNESP-Universidade Estadual Paulista "Júlio de Mesquita Filho ," Araraquara , Brazil.
authors: Leonardo
authors: L
authors: Pezza
mesh_terms: D003069:Coffee / Q000737:chemistry*; D005506:Food Contamination / Q000032:analysis*; D008855:Microscopy, Electron, Scanning
chemical_list: D003069:Coffee
keywords: Analytical methods; coffee adulteration; coffee quality