Novel method for the detection of adulterants in coffee and the determination of a coffee's geographical origin using near infrared spectroscopy complemented by an autoencoder

Abstract

Coffee authenticity is a foundational aspect of quality when considering coffee's market value. This has become important given frequent adulteration and mislabelling for economic gains. Therefore, this research aimed to investigate the ability of a deep autoencoder neural network to detect adulterants in roasted coffee and to determine a coffee's geographical origin (roasted) using near infrared (NIR) spectroscopy. Arabica coffee was adulterated with robusta coffee or chicory at adulteration levels ranging from 2.5% to 30% in increments of 2.5% at light, medium and dark roast levels. First, the autoencoder was trained using pure arabica coffee before being used to detect the presence of adulterants in the samples. Furthermore, it was used to determine the geographical origin of coffee. All samples adulterated with chicory were detectable by the autoencoder at all roast levels. In the case of robusta‐adulterated samples, detection was possible at adulteration levels above 7.5% at medium and dark roasts. Additionally, it was possible to differentiate coffee samples from different geographical origins. PCA analysis of adulterated samples showed grouping based on the type and concentration of the adulterant. In conclusion, using an autoencoder neural network in conjunction with NIR spectroscopy could be a reliable technique to ensure coffee authenticity.