Coffee adulteration and declining supply of quality coffee create a tremendous pressure for the industry to sustain the escalating (3.2 billion-kg, currently) global coffee demand. Widespread adulteration becomes more prevalent along the commercial chain as a strategy to gain profit causing negative economic impact. Moreover, adulterated coffee causes significant roasting and brewing inconsistencies resulting in poor product quality and sensory characteristics. Thus, effective analytical tools for detecting adulterated coffee are a critical need for the coffee industry. To address this challenge, we developed a high-throughput and on-line SIFT-MS based analytical system for the authentication and adulteration analysis of coffee beans from single geographical origins. Single-origin green coffee beans (16 commercial varieties) from South America, Africa, Asia, and Pacific Hawaii, were roasted (230±3oC) using a drum-type roaster. Off-gas volatile compounds were measured in real-time during the entire roasting duration (25 min) using an online SIFT-MS with 15 to 220 m/z+ mass spectral range for each H3O+, NO+, and O2+ ion reaction channels. The air temperature in the roasting chamber and off-gas vents were monitored using K- and T-type thermocouples. Using time-series data analysis, emission profiles were characterized and key masses were identified for differentiating coffee types and origin-based cultivars. Classification model schemes were subsequently developed to classify coffee beans by origin and type (Arabica or Robusta) using Principal Component Analysis and Discriminant Analysis. Emission profiles revealed that specific volatile compounds form and decay at different times during roasting and that the occurrence and intensity of a compound’s peak maxima or plateau were variety-specific. Such information are key discriminant factors and basis for building predictive classification model schemes for a high throughput analysis of adulteration and authentication of single-origin coffee beans. Thus, online SIFT-MS is an effective analytical tool for the real-time analysis of volatile compounds during coffee roasting.

Novel detection of adulteration and authentication of single-origin coffee beans using on-line selected-ion flow tube-mass spectrometry (SIFT-MS)

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.