01772naa a2200289 a 450000100080000000500110000800800410001902400550006010000200011524501290013526000090026452008580027365000200113165000220115165300190117365300280119265300240122065300190124465300150126365300190127865300250129770000240132270000230134670000140136970000220138377300770140521505002024-01-12       2023    bl uuuu     u00u1 u    #d7 ahttps://doi.org/10.1080/10942912.2022.21588652DOI1 aCOUTO, C. DE C.  aAdulteration in roasted coffeeba comprehensive systematic review of analytical detection approaches.h[electronic resource]  c2023  ahe presence of impurities in roasted ground coffee interferes with its quality. This Systematic Literature Review (SLR) aimed to identify and evaluate the different types of analytical techniques published in the last 20 years for the detection of adulterants in roasted coffee. The SLR was performed on StArt software in three stages: Planning, Executing, and Summarization. Eighty-three studies were selected for this review. The type of coffee most frequently studied was roasted ground coffee and Coffea arabica, while among the adulterants, Coffea canephora, coffee wastes, and corn. There was a trend toward applications of chromatographic, spectroscopic, and multi-adulterant techniques. Suitable techniques to detect/quantify adulterations in coffee and particularly as multi-detection approaches are crucial to improve coffee quality worldwide.  aFood technology  aSystematic review  aArabica coffee  aChromatographic methods  aCoffee adulteration  aCoffee quality  aFood fraud  aRobusta coffee  aSpectroscopy methods1 aCOELHO, C. C. DE S.1 aOLIVEIRA, E. M. M.1 aCASAL, S.1 aFREITAS-SILVA, O.  tInternational Journal of Food Propertiesgv. 26, n. 1, p. 231-258, 2023.