小粒咖啡
中粒咖啡
咖啡
阿拉比卡咖啡
生咖啡
生物
园艺
植物
生物技术
食品科学
作者
Marie‐Christine Combes,Thierry Joët,Philippe Lashermes
出处
期刊:Food Control
[Elsevier]
日期:2018-06-01
卷期号:88: 198-206
被引量:38
标识
DOI:10.1016/j.foodcont.2018.01.014
摘要
Worldwide appreciated beverage, "Arabica" and "Robusta" coffee produced from Coffea arabica and C. canephora respectively, represents a high economical value product. Arabica coffee is generally sold at a higher price than Robusta coffee. As both intentional and accidental adulterations of Arabica with Robusta are frequent, a reliable, inexpensive, and high-throughput adulteration detection technology is required for the coffee industry. We developed a DNA-based authentication method that overcomes limitations of metabolic profiling of Robusta and Arabica coffees. The identification of Arabica and Robusta coffee species, as well as the quantification of their relative proportion in blends were performed by High Resolution Melting (HRM) analysis on green and roasted coffee products. For a more sensitive detection method, chloroplastic rather than nuclear genetic variations were targeted between Coffea species. By the developed method, the Coffea species of origin can be quickly differentiated and in case of adulteration, the percentage can be determined.
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