Journal
FOOD CHEMISTRY
Volume 190, Issue -, Pages 1046-1049Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.06.084
Keywords
Ground coffee; Adulteration; Oligosaccharides; Profiling
Funding
- Central Research Institutes of Basic Research and Public Service Funds [2014CX10]
- Ministry of Science and Technology of China [2012ZX09301002-001]
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Coffee is one of the most common and most valuable beverages. According to International Coffee Organization (ICO) reports, the adulteration of coffee for financial reasons is regarded as the most serious threat to the sustainable development of the coffee market. In this work, a novel strategy for adulteration identification in ground coffee was developed based on UPLC-HRMS oligosaccharide profiling. Along with integrated statistical analysis, 17 oligosaccharide composition were identified as markers for the identification of soybeans and rice in ground coffee. This strategy, validated by manual mixtures, optimized both the reliability and authority of adulteration identification. Rice and soybean adulterants present in ground coffee in amounts as low as 5% were identified and evaluated. Some commercial ground coffees were also successfully tested using this strategy. (C) 2015 Elsevier Ltd. All rights reserved.
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