Chemical Profiling To Differentiate Geographic Growing Origins of Coffee

Abstract

The objective of this research was to demonstrate the feasibility of this method to differentiate the geographical growing regions of coffee beans. Elemental analysis (K, Mg, Ca, Na, Al, V, Cr, Mn, Fe, Co, Ni, Cu, Zn, Mo, S, Cd, Pb, and P) of coffee bean samples was performed using ICPAES. There were 160 coffee samples analyzed from the three major coffee-growing regions: Indonesia, East Africa, and Central/South America. A computational evaluation of the data sets was carried out using statistical pattern recognition methods including principal component analysis, discriminant function analysis, and neural network modeling. This paper reports the development of a method combining elemental analysis and classification techniques that may be widely applied to the determination of the geographical origin of foods.

Determination of the Elemental Composition of Coffee Using Instrumental Methods

“…For the evaluation of the quality of coffee infusions, the flavor of prepared beverages is commonly described under standardized conditions (Sanz et al 2002). All individual notes of each sample are collected and its unique profile is assessed, however, it should be noted that opinions of qualified coffee testers on coffee taste and aroma can be subjective (Krivan et al 1993;Anderson and Smith 2002).…”

“…They are based on the determination of different compounds, e.g., volatile compounds, caffeine, tannins and polyphenols, lipids, individual carbohydrates like sucrose, glucose, fructose, arabinose, galactose, polysaccharides like cellulose, amino acids, vitamins B3 and PP, chlorogenic acid, trigonelline, and minerals (Bernal et al 1996;Costa Freitas and Mosca 1999;Anderson and Smith 2002;Villarreal et al 2009;Hecimovic et al 2011;Wei et al 2011). These chemical species are often measured for the purpose of discriminating coffee varieties and brands or determinting the coffee origin (Bernal et al 1996;Costa Freitas and Mosca 1999;Anderson and Smith 2002;Villarreal et al 2009;Hecimovic et al 2011). However, it should be considered that all stages involved in the production of coffee, from coffee harvesting to roasting, can change the composition of the final product (Anderson and Smith 2002;Mussatto et al 2011).…”

“…These chemical species are often measured for the purpose of discriminating coffee varieties and brands or determinting the coffee origin (Bernal et al 1996;Costa Freitas and Mosca 1999;Anderson and Smith 2002;Villarreal et al 2009;Hecimovic et al 2011). However, it should be considered that all stages involved in the production of coffee, from coffee harvesting to roasting, can change the composition of the final product (Anderson and Smith 2002;Mussatto et al 2011). Among different substances present in coffee, only caffeine is stable to the excessive roasting temperature (Mussatto et al 2011).…”

“…Among different substances present in coffee, only caffeine is stable to the excessive roasting temperature (Mussatto et al 2011). Other chemical compounds are susceptible to a degradation during production and storage conditions (Anderson and Smith 2002).…”

“…Since consumers usually search for coffee with special taste and aroma, of a high quality and produced from beans of known variety and origin, the determination of the provenience of coffee is a very important part of the coffee trade (Martin et al 1998a;VegaCarrillo et al 2002;Bertrand et al 2008). Sometimes dishonest producers can sell cheaper varieties or blends of coffees but recommending them as of a much better quality (Anderson and Smith 2002). The difference between the declared and the real composition can also be the effect of an accidental mislabeling (Martin et al 1999).…”