Rapid Authentication of Coffee Blends: Old Problem, New Methods
Luciano Navarini,
Head of Research & Scientific Coordination,
Illycaffe S P A
Roasted coffee can be subjected to commercial frauds, when high-quality Coffea arabica species, described as “100% Arabica”, “pure Arabica” or “Highland coffee”, is intentionally mixed with the less expensive Coffea canephora var. robusta. Green coffee beans are relatively simple to be identified on the basis of their size, shape and color; in the case of roasted beans, a morphological discrimination may be performed as well. However, the detection of C. canephora var. robusta in roasted and ground coffee blends, is more challenging and when the sensory analyses fail, chemical means have to be adopted. In this framework, new methods to detected this old but still practiced fraud are presented.
|
|
