Guerrero-Peña Armando, Vázquez-Hernández Lorena, Bucio-Galindo Adolfo, Morales-Ramos Victorino
Colegio de Postgraduados Campus Tabasco, Periférico Carlos A. Molina s/n, Km 3 carretera Cárdenas-Huimanguillo, Cárdenas, Tabasco, 86500, Mexico.
Colegio de Postgraduados Campus-Córdoba. km 348 carretera federal Córdoba-Veracruz, Col. Manuel León, Amatlán de los Reyes, Veracruz, 94946, Mexico.
Heliyon. 2023 Jul 26;9(8):e18675. doi: 10.1016/j.heliyon.2023.e18675. eCollection 2023 Aug.
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. Samples from Veracruz included three different varieties, grown on the same farm and processed under the same conditions. One of these varieties was selected to evaluate the chemical composition of samples roasted at 185 °C using four different roasting times (15, 17, 19 and 21 min). Samples from different producing regions showed significant differences () in fat content (from 7.45 ± 0.42% in Tabasco to 18.40 ± 2.95% in Chiapas), which was associated with the altitude of coffee plantations (Pearson's = ). The results indicate that NIR technology generates sufficient useful information to authenticate roasted and ground coffee from different geographical origins in Mexico and different varieties from the same coffee plantation, with similar results to those obtained by conventional analytical methods.
咖啡是一种其品质和价格与其地理、基因及加工产地相关的产品；因此，开发用于鉴定上述方面的分析技术对于避免掺假很重要。本研究的目的是将传统分析方法与近红外（NIR）技术进行比较，以鉴定来自墨西哥不同产区（产地）和不同品种的烘焙研磨咖啡样品。第二个目的是在相同加工条件下，确定使用该技术是否能够区分烘焙时间。从墨西哥的恰帕斯州、瓦哈卡州、塔巴斯科州和韦拉克鲁斯州共获得了120个烘焙研磨商业咖啡样品，每个州有30个当地可得样品。韦拉克鲁斯州的样品包括三个不同品种，它们生长在同一个农场且在相同条件下加工。从这些品种中选择了一个来评估在185°C下使用四种不同烘焙时间（15、17、19和21分钟）烘焙的样品的化学成分。来自不同产区的样品在脂肪含量上显示出显著差异（从塔巴斯科州的7.45±0.42%到恰帕斯州的18.40±2.95%），这与咖啡种植园的海拔高度有关（皮尔逊相关系数=）。结果表明，近红外技术能够产生足够的有用信息来鉴定来自墨西哥不同地理产地和来自同一咖啡种植园的不同品种的烘焙研磨咖啡，其结果与传统分析方法所得结果相似。
