Carbohydrate Specification Limits for the Authenticity Assessment of Soluble (Instant) Coffee: Statistical Approach
2006
Girard, P. | Stober, P. | Blanc, M. | Prodolliet, J.
Carbohydrates are very good tracers for the authenticity assessment of soluble (instant) coffee. Total glucose and total xylose were determined in 1002 samples of commercial soluble coffees using high-performance anion-exchange chromatography with pulsed amperometric detection (HPAEC-PAD) according to AOAC Method 995.13 and ISO standard 11292. The samples analyzed included both authentic and adulterated coffees but were all sold as 100% pure soluble coffee. The statistical model, called "mixture of distributions," was applied to all results and allowed to derive the maximum content of the 2 carbohydrates in the population of products corresponding to pure soluble coffee: 2.32% for total glucose and 0.42% for total xylose. The specification limits, above which a soluble coffee should be considered as adulterated, were calculated by adding the corresponding expanded measurement uncertainty to the maximum content. Specification limits of 2.46% for total glucose and 0.45% for total xylose were obtained. The data statistically confirm previously established criteria for the authenticity assessment of commercial soluble coffee.
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