{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,23]],"date-time":"2026-03-23T12:00:06Z","timestamp":1774267206443,"version":"3.50.1"},"reference-count":42,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2021,12,28]],"date-time":"2021-12-28T00:00:00Z","timestamp":1640649600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["NORTE-01-0145-FEDER-000041"],"award-info":[{"award-number":["NORTE-01-0145-FEDER-000041"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Roasted coffee has been the target of increasingly complex adulterations. Sensitive, non-destructive, rapid and multicomponent techniques for their detection are sought after. This work proposes the detection of several common adulterants (corn, barley, soybean, rice, coffee husks and robusta coffee) in roasted ground arabica coffee (from different geographic regions), combining near-infrared (NIR) spectroscopy and chemometrics (Principal Component Analysis\u2014PCA). Adulterated samples were composed of one to six adulterants, ranging from 0.25 to 80% (w\/w). The results showed that NIR spectroscopy was able to discriminate pure arabica coffee samples from adulterated ones (for all the concentrations tested), including robusta coffees or coffee husks, and independently of being single or multiple adulterations. The identification of the adulterant in the sample was only feasible for single or double adulterations and in concentrations \u226510%. NIR spectroscopy also showed potential for the geographical discrimination of arabica coffees (South and Central America).<\/jats:p>","DOI":"10.3390\/foods11010061","type":"journal-article","created":{"date-parts":[[2021,12,28]],"date-time":"2021-12-28T06:55:03Z","timestamp":1640674503000},"page":"61","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Near-Infrared Spectroscopy Applied to the Detection of Multiple Adulterants in Roasted and Ground Arabica Coffee"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7170-3892","authenticated-orcid":false,"given":"Cinthia","family":"de Carvalho Couto","sequence":"first","affiliation":[{"name":"Food and Nutrition Graduate Program, Federal University of State of Rio de Janeiro, Av. Pasteur 296, Rio de Janeiro 22290-240, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7658-8010","authenticated-orcid":false,"given":"Otniel","family":"Freitas-Silva","sequence":"additional","affiliation":[{"name":"Embrapa Food Agroindustry, Av. das Am\u00e9ricas 29501, Rio de Janeiro 23020-470, Brazil"}]},{"given":"Edna Maria","family":"Morais Oliveira","sequence":"additional","affiliation":[{"name":"Embrapa Food Agroindustry, Av. das Am\u00e9ricas 29501, Rio de Janeiro 23020-470, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7206-8771","authenticated-orcid":false,"given":"Clara","family":"Sousa","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina, Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1686-3850","authenticated-orcid":false,"given":"Susana","family":"Casal","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, 4050-313 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2021,12,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1016\/j.talanta.2017.05.036","article-title":"Quantification of Coffea arabica and Coffea canephora var. robusta concentration in blends by means of synchronous fluorescence and UV-Vis spectroscopies","volume":"172","author":"Dankowska","year":"2017","journal-title":"Talanta"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"4739","DOI":"10.1039\/C9FO00544G","article-title":"Response surface methodology to optimise the heat-assisted aqueous extraction of phenolic compounds from coffee parchment and their comprehensive analysis","volume":"10","author":"Aguilera","year":"2019","journal-title":"Food Funct."},{"key":"ref_3","unstructured":"ICO International Coffee Organization (2021). 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