Journal
FOOD CONTROL
Volume 136, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2022.108869
Keywords
Adulteration; Chemical indicators; Geographical origin; Green Coffea arabica; Soluble compounds; Volatiles
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Funding
- Ministry of Education, Science, Research and Sport of the Slovak Republic [VEGA 1/0734/20]
- Consejo Superior de Investigaciones Cientificas (CSIC) [201970E117]
- European Institute of Innovation & Technology (EIT)
- EIT Food RIS Fellowships
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This research focuses on identifying green Coffea arabica from Africa, South and Central America using volatiles and aqueous-soluble chemical compounds for the first time. Two models were created to accurately identify the geographical origin of coffee based on different compounds, and explained the variability between samples.
Traceability of geographical origin is a challenging matter for producers and consumers. This research focuses on identifying green Coffea arabica from Africa, South and Central America using volatiles and aqueous-soluble chemical compounds for the first time. Using Linear Discriminant Analysis, we created two models. The first one focused on aqueous soluble compounds and their properties (pH, total antioxidant capacity, total poly phenolic content, caffeine, and chlorogenic acids) showed 91.30% accuracy of identification and, during cross validation, predicted 82.61% correct identification. The 83.36% of the variability was explained with caffeine and TAC. The second focused on volatiles correctly identifying 100% of testing samples and predicted 86.96% accuracy in cross-validation. 91.17% of the variability between African, South, and Central American coffees was explained based on ketones, aldehydes, organic acids and esters, nitriles, alcohols, and alkenes, while ketones appeared as the strongest parameter among volatiles.
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