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Differentiating the geographical origin of Ethiopian coffee using XRF- and ICP-based multi-element and stable isotope profiling

(2019) FOOD CHEMISTRY. 290. p.295-307
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Abstract
To test the potential of different analytical tools to determine the geographical origin of Ethiopian coffee, 103 green arabica coffee samples from four coffee regions in Ethiopia were subjected to multi-elements and delta C-13, delta N-1(5) and delta O-18 determinations. Multi-elements were determined by using inductively coupled plasma (ICP)- and X-ray fluorescence spectrometry (XRF)-based techniques, and delta C-13, delta N-1(5) and delta O-18 were determined by using elemental analyzer-isotope ratio mass spectrometry. Using linear discriminant analysis, XRF-based multi-elements with and without delta C-13 appeared to be most effective in discriminating the geographical origin of coffee, giving higher classification accuracy (89 and 86%, respectively) than ICP-based multi-elements with and without stable isotopes (80%, each). These results demonstrate the potential of XRF-based multi-element profiling as a relatively fast and low-cost tool to trace the geographical origin of Ethiopian coffee. All together this study offers the proof of concept for a promising method that, upon standardization, could be used for coffee provenance authentication and fraud detection.
Keywords
Ethiopia, Coffee origin, X-ray fluorescence spectrometry, Multi-elements, Stable isotope ratio, GREEN COFFEE, BEANS, MS, ARABICA, CARBON, BORON, FOOD

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MLA
Worku, Mohammed et al. “Differentiating the Geographical Origin of Ethiopian Coffee Using XRF- and ICP-based Multi-element and Stable Isotope Profiling.” FOOD CHEMISTRY 290 (2019): 295–307. Print.
APA
Worku, Mohammed, Upadhayay, H. R., Latruwe, K., Taylor, A., Blake, W., Vanhaecke, F., Duchateau, L., et al. (2019). Differentiating the geographical origin of Ethiopian coffee using XRF- and ICP-based multi-element and stable isotope profiling. FOOD CHEMISTRY, 290, 295–307.
Chicago author-date
Worku, Mohammed, Hari Ram Upadhayay, Kris Latruwe, Alex Taylor, William Blake, Frank Vanhaecke, Luc Duchateau, and Pascal Boeckx. 2019. “Differentiating the Geographical Origin of Ethiopian Coffee Using XRF- and ICP-based Multi-element and Stable Isotope Profiling.” Food Chemistry 290: 295–307.
Chicago author-date (all authors)
Worku, Mohammed, Hari Ram Upadhayay, Kris Latruwe, Alex Taylor, William Blake, Frank Vanhaecke, Luc Duchateau, and Pascal Boeckx. 2019. “Differentiating the Geographical Origin of Ethiopian Coffee Using XRF- and ICP-based Multi-element and Stable Isotope Profiling.” Food Chemistry 290: 295–307.
Vancouver
1.
Worku M, Upadhayay HR, Latruwe K, Taylor A, Blake W, Vanhaecke F, et al. Differentiating the geographical origin of Ethiopian coffee using XRF- and ICP-based multi-element and stable isotope profiling. FOOD CHEMISTRY. 2019;290:295–307.
IEEE
[1]
M. Worku et al., “Differentiating the geographical origin of Ethiopian coffee using XRF- and ICP-based multi-element and stable isotope profiling,” FOOD CHEMISTRY, vol. 290, pp. 295–307, 2019.
@article{8612348,
  abstract     = {To test the potential of different analytical tools to determine the geographical origin of Ethiopian coffee, 103 green arabica coffee samples from four coffee regions in Ethiopia were subjected to multi-elements and delta C-13, delta N-1(5) and delta O-18 determinations. Multi-elements were determined by using inductively coupled plasma (ICP)- and X-ray fluorescence spectrometry (XRF)-based techniques, and delta C-13, delta N-1(5) and delta O-18 were determined by using elemental analyzer-isotope ratio mass spectrometry. Using linear discriminant analysis, XRF-based multi-elements with and without delta C-13 appeared to be most effective in discriminating the geographical origin of coffee, giving higher classification accuracy (89 and 86%, respectively) than ICP-based multi-elements with and without stable isotopes (80%, each). These results demonstrate the potential of XRF-based multi-element profiling as a relatively fast and low-cost tool to trace the geographical origin of Ethiopian coffee. All together this study offers the proof of concept for a promising method that, upon standardization, could be used for coffee provenance authentication and fraud detection.},
  author       = {Worku, Mohammed and Upadhayay, Hari Ram and Latruwe, Kris and Taylor, Alex and Blake, William and Vanhaecke, Frank and Duchateau, Luc and Boeckx, Pascal},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  keywords     = {Ethiopia,Coffee origin,X-ray fluorescence spectrometry,Multi-elements,Stable isotope ratio,GREEN COFFEE,BEANS,MS,ARABICA,CARBON,BORON,FOOD},
  language     = {eng},
  pages        = {295--307},
  title        = {Differentiating the geographical origin of Ethiopian coffee using XRF- and ICP-based multi-element and stable isotope profiling},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2019.03.135},
  volume       = {290},
  year         = {2019},
}

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