The Queen's University of Belfast, Institute for Global Food Security, 18-30 Malone Rd, Belfast BT9 5HN, United Kingdom.
Laboratory of the Government Chemist, Queen's Rd, Teddington TW11 0LY, United Kingdom.
J AOAC Int. 2020 Apr 1;103(2):283-294. doi: 10.5740/jaoacint.18-0392.
The driving factors for the commercial adulteration of coffee are reviewed.
Methods have been assessed for the identification of the most common materials used to adulterate coffee by dilution, to establish the geographic origins, the genotypes of beans, and to assess the authenticity of Kopi Luwak coffee.
The literature was surveyed manually and electronically from 1820 to 2018.
A flow diagram has been developed to summarize the best approaches to deal with the authentication of coffee.
Encouragement is given to the interlaboratory validation of spectroscopic approaches, the exploration of civet cat deoxyribonucleic acid for the identification of Kopi Luwak, and the development of appropriately large and well-curated datasets of authenticity information across multiple techniques.
The current analytical difficulties in the authentication of coffee are highlighted and suggestions made to improve the situation.
本文综述了咖啡掺伪的驱动因素。
本文评估了用于识别通过稀释而掺伪的最常见物质的方法，以确定咖啡的地理起源、豆种基因型，并评估 Kopi Luwak 咖啡的真实性。
从 1820 年至 2018 年，手动和电子方式检索文献。
开发了一个流程图，以总结鉴定咖啡的最佳方法。
鼓励对光谱方法进行实验室间验证，探索针对 Kopi Luwak 的麝香猫脱氧核糖核酸鉴定方法，并开发针对多种技术的具有适当规模和精心管理的真实性信息数据集。
突出了当前咖啡真实性鉴定中的分析难点，并提出了改进建议。
