Chemical analysis and NIR spectroscopy in the determination of the origin, variety and roast time of Mexican coffee.

ABSTRACT: Coffee is a product whose quality and price are associated with its geographical, genetic and processing origin; therefore, the development of analytical techniques to authenticate the above mentioned is important to avoid adulteration. The objective of this study was to compare conventional analytical methods with NIR technology for the authentication of roasted and ground coffee samples from different producing regions in Mexico (origins) and different varieties. A second objective was to determine, under the same processing conditions, if roasting times can be differentiated by using this technology. A total of 120 samples of roasted and ground commercial coffee were obtained from the states of Chiapas, Oaxaca, Tabasco and Veracruz in Mexico, 30 locally available samples per state. Samp

SUBMITTER: Guerrero-Pena A 

PROVIDER: S-EPMC10404687 | biostudies-literature | 2023 Aug

REPOSITORIES: biostudies-literature