Evaluation of the potential of SPME-GC-MS and chemometrics to detect adulteration of ground roasted coffee with roasted barley

Author:

Oliveira Rafael C.S.,Oliveira Leandro S.,Franca Adriana S.,Augusti Rodinei

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Detection of frauds in ground coffee with scanning electronic microscopy;Amboni;Ciência e Tecnologia de Alimentos,1999

2. Detection of adulteration in pure soluble coffee by enzymatic sugar determination;Berger;LWT – Food Science and Technology,1991

3. HPLC analysis of carbohydrates in wines and instant coffees using anion exchange chromatography coupled to pulsed amperometric detection;Bernal;Journal of Agricultural and Food Chemistry,1996

4. Chromatographic profile of carbohydrates in commercial soluble coffees;Blanc;Journal of Agricultural and Food Chemistry,1989

5. Approaches to adulteration detection in instant coffees using infrared spectroscopy and chemometrics;Briandet;Journal of the Science of Food and Agriculture,1996

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