Development of Coffee Reference Material for Coffea arabica and C. canephora Blends

Background: Laboratories that carry out food analysis need well-characterized reference materials to improve the accuracy of information given on product labels to help consumers choose a product. In some countries there are no regulations concerning the quality and authenticity of roasted and ground coffee. Consequently, reference material needs to be able to identify and ratify different percentiles in coffee blends to support possible legislation and obtain standard labeling. Objective: The aim of this project was to prepare reference material for roasted and ground blends from Coffea arabica and Coffea canephora. Methods: The green coffee beans were roasted at 240 °C for 14 minutes and ground (
Source: Current Nutrition and Food Science - Category: Nutrition Source Type: research