a Instituto de Química, UNESP-Universidade Estadual Paulista "Júlio de Mesquita Filho ," Araraquara , Brazil.
b Núcleo de Pesquisa em Café Prof. Luiz Carlos Trugo, Instituto de Nutrição, UFRJ-Universidade Federal do Rio de Janeiro , Rio de Janeiro , Brazil.
Crit Rev Anal Chem. 2016;46(2):83-92. doi: 10.1080/10408347.2014.966185.
Coffee is a ubiquitous food product of considerable economic importance to the countries that produce and export it. The adulteration of roasted coffee is a strategy used to reduce costs. Conventional methods employed to identify adulteration in roasted and ground coffee involve optical and electron microscopy, which require pretreatment of samples and are time-consuming and subjective. Other analytical techniques have been studied that might be more reliable, reproducible, and widely applicable. The present review provides an overview of three analytical approaches (physical, chemical, and biological) to the identification of coffee adulteration. A total of 30 published articles are considered. It is concluded that despite the existence of a number of excellent studies in this area, there still remains a lack of a suitably sensitive and widely applicable methodology able to take into account the various different aspects of adulteration, considering coffee varieties, defective beans, and external agents.
咖啡是一种无处不在的食品，对生产和出口国具有相当大的经济重要性。烘焙咖啡的掺假是一种用来降低成本的策略。传统的用于识别烘焙和研磨咖啡中掺假的方法涉及到光学和电子显微镜，这些方法需要对样品进行预处理，而且耗时且主观。已经研究了其他可能更可靠、可重复和广泛适用的分析技术。本综述提供了识别咖啡掺假的三种分析方法（物理、化学和生物学）的概述。共考虑了 30 篇已发表的文章。结论是，尽管在这一领域存在许多优秀的研究，但仍然缺乏一种足够敏感和广泛适用的方法，能够考虑到咖啡品种、缺陷豆和外部因素等各种不同的掺假方面。
