Three centuries on the science of coffee authenticity control

Food authenticity relies on genuineness and reliability according to the information displayed on the package. Since the 18th century, when coffee became popularized in the West, adulteration began. Several methods have been developed to detect different kinds of frauds and they have evolved as demands increased and new technologies were introduced. The evolution of the science of coffee authenticity control in the past three centuries is reviewed, focusing on the discrimination between coffee and other foods or between coffee and its by-products. The earliest chemical and physical methods are presented followed by methods developed in the 20th and 21st centuries using microscopy, chromatography and spectroscopy associated with advanced statistical tools, and DNA-based methods. In addition to non-food material, before the 20th century, chicory was the most studied food-adulterant. From the 20th century on, corn, coffee by-products, and barley were the most studied, followed by chicory, rice and other food items. Matrix effects seem to be among the most challenging problems in these approaches, associated with variations in roast degree, particle size (particularly in spectroscopy-based methods), and lack of control over reference samples regarding species and purity. Limits of detection vary considerably within each category, with most limits being too high for commercial use. DNA-based methods appear to be promising to assess coffee authenticity, given that the limits of detection and quantification are low, and specificity is higher than in other methods. Nevertheless, as roast intensity increases, the sensitivity of the method decreases. So far, most reported methods have not been validated and only a few have been tested on commercial brands, except for those involving microscopy which has been highly used for monitoring coffee authenticity although not always efficiently enough.