Geographic determination of coffee beans using multi-element analysis and isotope ratios of boron and strontium

Hou Chun Liu, Chen Feng You, Chiou Yun Chen, Yu Ching Liu, Ming Tsung Chung

研究成果: Article

31 引文 斯高帕斯(Scopus)

摘要

This study aims to evaluate the feasibility of using chemical and isotopic compositions of coffee beans to identify their geographic origins. Twenty-one Coffea arabica beans collected from 14 countries in 3 major coffee-producing regions, Africa, America and Asia, were analysed for multi-element of B, Rb, Sr, Ba, Fe, Mn and Zn, as well as isotopic compositions of B and Sr. Our results demonstrate that the geographic origin of coffee beans could be classified based on concentrations of Rb, Sr and Ba. However, the isotope ratios of B and Sr provide more sensitive information for the growth localities. Combined with literature data, this study indicates that B and Sr isotopes are excellent indicators of the origin of coffee beans.

原文English
頁(從 - 到)439-445
頁數7
期刊Food Chemistry
142
DOIs
出版狀態Published - 2014 一月 1

All Science Journal Classification (ASJC) codes

  • Analytical Chemistry
  • Food Science

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