SIGHTS TO AUTHENTICATION AND ADULTERATION OF THE COFFEE IN GLOBAL ASPECT
DOI:
https://doi.org/10.15414/jmbfs.4793Keywords:
Coffee, Adulteration, Authenticity, MethodsAbstract
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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Copyright (c) 2021 Jozef Čurlej, Alica Bobková, Peter Zajác, Jozef Čapla; Lukas Hleba
This work is licensed under a Creative Commons Attribution 4.0 International License.
All papers published in the Journal of Microbiology, Biotechnology and Food Sciences are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).
