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Adulteration of soluble coffee with coffee husks and parchments

by Prodolliet, J; Bruelhart, M; Blanc, M.B; Leloup, V; Cherix, G; Donnelly, C.M; Viani, R.
Publisher: May-Jun 1995ISSN: 1060-3271.Subject(s): CAFE SOLUBLE | ADULTERACION | CUERPOS EXTRAÑOS | TECNICAS ANALITICAS | CAFE VERDE | TOSTADO | ADULTERATION | ANALYTICAL METHODS | ROASTING | ADULTERATION | TECHNIQUE ANALYTIQUE | GRILLAGE In: Journal of AOAC International (EUA) v. 78(3) p. 761-767Summary: Commercial soluble coffee can be adulterated with coffee husks or parchments. Xylose is a good tracer for this types of mispractice. The analysis of total xylose in a wide selection of green beans and the assessment of its fate during processing allowed the derivation of a maximum total xylos limit of 0.40 per cent, above which a soluble coffee should be considered as adulterated. Out of the 700 commmercial soluble coffees analyzed, 81 exhibited a total xylose level above this limit. Of the samples with total xylose level lower than the limit, 99 per cent displayed concentrations in free mannitol and total glucose below 0.30 and 2.10 per cent, respectively
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4 fig. 5 tab. 14 ref. Sum. (En)

Commercial soluble coffee can be adulterated with coffee husks or parchments. Xylose is a good tracer for this types of mispractice. The analysis of total xylose in a wide selection of green beans and the assessment of its fate during processing allowed the derivation of a maximum total xylos limit of 0.40 per cent, above which a soluble coffee should be considered as adulterated. Out of the 700 commmercial soluble coffees analyzed, 81 exhibited a total xylose level above this limit. Of the samples with total xylose level lower than the limit, 99 per cent displayed concentrations in free mannitol and total glucose below 0.30 and 2.10 per cent, respectively

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