“…Considering the authentication and thus especially the analysis of coffee as well as the usage of potentiometric sensors, most of the analysis are accomplished to classify different beverages (LEGIN et al, 1997) or to obtain sensory profi les of coffee samples (TOKO, 1998). The possibility to detect adulteration by electronic tongue was tested on wine (PARRA et al, 2006;STÓJ, 2011) and on cherry tomato juices (HONG et al, 2014) However, a lack of analysis to confi rm authentication of coffee is observed using ISFET sensors although the ability to discriminate coffee blends with different Arabica-Robusta ratios was tested successfully (VÁRVÖLGYI et al, 2012;SOÓS et al, 2013). Hence, the objective of this investigation is to establish an optical method and to extend the application of the electronic tongue for the detection of fraudulent barley in coffee.…”