University of Utah, School of Biological Sciences, 257 S 1400 E, Salt Lake City, UT 84112, USA; IsoForensics Inc., 421 Wakara Way, Suite 100, Salt Lake City, UT 84108, USA.
University of Utah, Department of Geology and Geophysics, 115 S 1460 E, Salt Lake City, UT 84112, USA.
Food Chem. 2020 Aug 1;320:126602. doi: 10.1016/j.foodchem.2020.126602. Epub 2020 Mar 19.
Determining coffee region-of-origin is most appropriately addressed through analyses of the product available to the consumer. We analyzed the concentrations of 44 trace elements in 53 samples of roasted Arabica coffee beans (Coffea arabica) from 21 different countries. Variations in absolute elemental concentrations of coffee beans arise through varying degrees of roasting (from green through dark roasts). Since trace elements are not volatilized at roasting temperatures, we conducted analyses of element ratios to evaluate concentration-related differences among beans of different origins. We used kernel density estimates to compare the distributions of 1892 element ratios for each of these countries with the combined distribution of coffee samples from the other countries. Using this quantitative approach, we demonstrated that many of the world's coffee-producing regions can be distinguished from other regions of the world on the basis of element ratios.
确定咖啡的原产地最适合通过对消费者可获得的产品进行分析来解决。我们分析了来自 21 个不同国家的 53 个烘焙阿拉比卡咖啡豆（Coffea arabica）样本中的 44 种微量元素的浓度。咖啡豆中绝对元素浓度的变化是由于烘焙程度的不同（从绿色到深烘焙）。由于微量元素在烘焙温度下不会挥发，我们进行了元素比值分析，以评估不同来源的咖啡豆之间与浓度相关的差异。我们使用核密度估计来比较这些国家中每个国家的 1892 个元素比值的分布与来自其他国家的咖啡样本的组合分布。使用这种定量方法，我们证明，基于元素比值，世界上许多咖啡生产地区可以与世界其他地区区分开来。
