Food chemistry
Characterization and correlation of roasted and ground coffee monosaccharides for fraud detection.
Thiago da Silva Dias, Fabrício Bruneli Silva, Ednaldo Jose Ferreira, Suzana Lucy Nixdorf, Rafael Garcia Beluce Siqueira, Diana Nara Ribeiro de Sousa, Mario Henrique Montazzolli Killner, Lycio Shinji Watanabe
Published: 202610.1016/j.foodchem.2026.147992
Abstract
Brazil is a key player in the global coffee market, where quality is traditionally assessed through subjective cupping protocol. This study proposes an objective method to detect coffee adulteration by quantifying characteristic monosaccharides via H…
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