Adulteration in roasted coffee: a comprehensive systematic review of analytical detection approaches

The presence of impurities in roasted ground coffee interferes with its quality. This Systematic Literature Review (SLR) aimed to identify and evaluate the different types of analytical techniques published in the last 20 years for the detection of adulterants in roasted coffee. The SLR was performed on StArt software in three stages: Planning, Executing, and Summarization. Eighty-three studies were selected for this review. The type of coffee most frequently studied was roasted ground coffee and <i>Coffea arabica</i>, while among the adulterants, <i>Coffea canephora</i>, coffee wastes, and corn. There was a trend toward applications of chromatographic, spectroscopic, and multi-adulterant techniques. Suitable techniques to detect/quantify adulterations in coffee and particularly as multi-detection approaches are crucial to improve coffee quality worldwide.

烘焙研磨咖啡中的杂质会对其品质产生不利影响。本系统综述（Systematic Literature Review, SLR）旨在识别并评估近20年来发表的各类用于检测烘焙咖啡掺假物的分析技术。本次SLR依托StArt软件开展，分为规划、执行与总结三个阶段。本综述共纳入83项相关研究。被研究最多的咖啡类型为烘焙研磨咖啡与小粒咖啡（Coffea arabica），而常见掺假物主要包括大粒咖啡（Coffea canephora）、咖啡加工废弃物及玉米。当前分析技术的应用呈现出色谱法、光谱法及多掺假物检测技术的发展趋势。适配咖啡掺假检测与定量的技术，尤其是多掺假物检测方法，对于提升全球咖啡品质至关重要。