@article{fdi:010071469,
  title = {{D}evelopment of a rapid and efficient {DNA}-based method to detect and quantify adulterations in coffee ({A}rabica versus {R}obusta)},
  author = {{C}ombes, {M}arie-{C}hristine and {J}o{\¨e}t, {T}hierry and {L}ashermes, {P}hilippe},
  editor = {},
  language = {{ENG}},
  abstract = {{W}orldwide appreciated beverage, "{A}rabica" and "{R}obusta" coffee produced from {C}offea arabica and {C}. canephora respectively, represents a high economical value product. {A}rabica coffee is generally sold at a higher price than {R}obusta coffee. {A}s both intentional and accidental adulterations of {A}rabica with {R}obusta are frequent, a reliable, inexpensive, and high-throughput adulteration detection technology is required for the coffee industry. {W}e developed a {DNA}-based authentication method that overcomes limitations of metabolic profiling of {R}obusta and {A}rabica coffees. {T}he identification of {A}rabica and {R}obusta coffee species, as well as the quantification of their relative proportion in blends were performed by {H}igh {R}esolution {M}elting ({HRM}) analysis on green and roasted coffee products. {F}or a more sensitive detection method, chloroplastic rather than nuclear genetic variations were targeted between {C}offea species. {B}y the developed method, the {C}offea species of origin can be quickly differentiated and in case of adulteration, the percentage can be determined.},
  keywords = {{FRANCE} ; {CAMEROUN} ; {VIET} {NAM} ; {INDE} ; {BRESIL} ; {GUATEMALA}},
  booktitle = {},
  journal = {{F}ood {C}ontrol},
  volume = {88},
  numero = {},
  pages = {198--206},
  ISSN = {0956-7135},
  year = {2018},
  DOI = {10.1016/j.foodcont.2018.01.014},
  URL = {https://www.documentation.ird.fr/hor/fdi:010071469},
}