Identification and Quantification of Adulterants in Coffee (<i>Coffea arabica</i> L.) Using FT-MIR Spectroscopy Coupled with Chemometrics

Identification and Quantification of Adulterants in Coffee (<i>Coffea arabica</i> L.) Using FT-MIR Spectroscopy Coupled with Chemometrics

Food adulteration is an illegal practice performed to elicit economic benefits. In the context of roasted and ground coffee, legumes, cereals, nuts and other vegetables are often used to augment the production volume; however, these adulterants lack the most important coffee compound, caffeine, whic...

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Bibliographic Details
Main Authors: Mauricio Flores-Valdez, Ofelia Gabriela Meza-Márquez, Guillermo Osorio-Revilla, Tzayhri Gallardo-Velázquez
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
<i>Coffea arabica</i> L., FT-MIR
chemometric studies
coffee quality
Online Access:https://www.mdpi.com/2304-8158/9/7/851

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