SIGHTS TO AUTHENTICATION AND ADULTERATION OF THE COFFEE IN GLOBAL ASPECT

Authors

  • Jozef Čurlej
  • Alica Bobková
  • Peter Zajác
  • Jozef Čapla
  • Lukas Hleba

DOI:

https://doi.org/10.15414/jmbfs.4793

Keywords:

Coffee, Adulteration, Authenticity, Methods

Abstract

Coffee presents a valuable food product for several reasons, covering areas like a source of health benefits substances for the human body, brain energizing/stimulating product and its social aspect raising from coffee consumption. This study aims to summarise the most common practices used in coffee adulteration and the methods focused to confirm the authenticity of the coffee, the quality, and price determinants according to a place of origin and/or selection between Robusta versus Arabica coffee beans. Nowadays, several scientific approaches are used for this purpose, based on chemical or molecular analysis. Literature and the data presented in this article were collected from studies published in scientific journals. On the other hand, the article introduces how to protect customer\s rights in the global coffee trade.

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Published

2021-06-01

How to Cite

Čurlej, J. ., Bobková, A. ., Zajác, P. ., Čapla, J. ., & Hleba, L. (2021). SIGHTS TO AUTHENTICATION AND ADULTERATION OF THE COFFEE IN GLOBAL ASPECT. Journal of Microbiology, Biotechnology and Food Sciences, 10(6), e4793. https://doi.org/10.15414/jmbfs.4793

Issue

Section

Food Sciences
Received 2021-05-19
Online Published 2021-06-01

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