Non-targeted strategies based on high-performance liquid chromatography with ultraviolet detection (HPLC-UV) and fluorescence detection (HPLC-FLD) fingerprints were evaluated to accomplish the classification and authentication of instant coffee (40 samples), instant decaf coffee (26 samples), and chicory (22 samples, including both ground and instant), as well as to detect and quantify frauds based on chicory adulteration by multivariate chemometric methods. The concentrations of these targeted compounds (or their related instrumental signals) are then used as food features (markers) to address coffee authentication, requiring in most cases the use of commercially available standards, but also quantitative approaches which sometimes are a difficult task. Regarding coffee, 3,4-dimethoxycinnamic acid (Andrade, Leitão, Seabra, Oliveira, & Ferreira, 1998), sterols (Carrera, León-Camacho, Pablos, & González, 1998), tocopherols and triglycerides (González, Pablos, Martín, León-Camacho, & Valdenebro, 2001), phenolics and methylxanthine (Alonso-Salces, Serra, Remero, & Heberger, 2009), chlorogenic acids (Badmos et al., 2019), triacylglycerols (Cossignani, Montesano, Simonetti, & Blasi, 2016), 16-O-methylcafestol and kahweol (Finotello et al., 2017), as well as multi-elemental and stable isotope profiling (Peng et al., 2019), are among the target analytes under study for its characterization and authentication. Targeted analytical methodologies, in which specific chemicals or groups of chemicals belonging to the same family are monitored (profiling strategies), are frequently employed in food authentication.
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