A comprehensive insight on modern green analyses for quality control determination and processing monitoring in coffee and cocoa seeds

Green analysis is defined as the analysis of chemicals in a manner where sample extraction and analysis are performed with least amounts of steps, low hazardous materials, while maintaining efficiency in terms of analytes detection. Coffee and cocoa represent two of the most popular and valued beverages worldwide in addition to their several products i.e., cocoa butter, chocolates. This study presents a comprehensive overview of green methods used to evaluate cocoa and coffee seeds quality compared to other conventional techniques highlighting advantages and or limitations of each. Green techniques discussed in this review include solid phase micro extraction, spectroscopic techniques i.e., infra-red (IR) spectroscopy and nuclear magnetic resonance (NMR) besides, e-tongue and e-nose for detection of flavor. The employment of multivariate data analysis in data interpretation is also highlighted in the context of identifying key components pertinent to specific variety, processing method, and or geographical origin.

Automated summary

This study provides a comprehensive overview of green methods used to evaluate the quality of cocoa and coffee seeds, highlighting the advantages and limitations of each method. Green techniques discussed include solid phase micro extraction, spectroscopic techniques such as infra-red spectroscopy and nuclear magnetic resonance, as well as e-tongue and e-nose for flavor detection. The study also emphasizes the application of multivariate data analysis in interpreting the data.