Nuclear Magnetic Resonance Technology evaluate quality and adulteration in coffee

An unprecedented study, published in the scientific journal Food Research International, reporting the use of low-field nuclear magnetic resonance to measure concentrations of Arabica and Robusta (Conilon) coffee varieties, proved to be effective for quality control and identification of undue mixtures between the varieties studied, originating from producing farms in different Brazilian states.

“Our technology has allowed innovative uses, such as in the selection of oilseeds, analysis of grains and processed foods – including for identifying product adulteration – for identifying the fat content and tenderness of meats, fertilizers and, now, we also have the opportunity to contribute to improving the quality of coffee. The borders are expanding.”- highlights the CEO of FIT, Daniel Consalter.