BS EN 17992:2024 - Food Authenticity Standard

In the ever-evolving world of food science and technology, ensuring the authenticity of food products is paramount. The BS EN 17992:2024 standard is a groundbreaking document that provides a comprehensive methodology for determining the sum of 16-O-Methylcafestol, 16-O-Methylkahweol, and their derivatives in roasted coffee using the advanced technique of ¹H-qNMR (proton quantitative Nuclear Magnetic Resonance).

Why is Food Authenticity Important?

Food authenticity is crucial for several reasons. It ensures that consumers receive the quality and type of product they expect, protects against food fraud, and maintains the integrity of the food supply chain. In the coffee industry, where the origin and composition of the product can significantly affect its value and consumer preference, having a reliable method to verify authenticity is essential.

About the Standard

The BS EN 17992:2024 standard is a meticulously crafted document that spans 28 pages. It was released on November 8, 2024, and is identified by the ISBN 978 0 539 27683 1. This standard is a vital tool for laboratories, coffee producers, and regulatory bodies who are committed to maintaining high standards of food authenticity.

Key Features of the Standard

• Comprehensive Methodology: The standard provides a detailed procedure for the determination of specific compounds in roasted coffee, ensuring accurate and reliable results.
• Advanced Analytical Technique: Utilizes ¹H-qNMR, a state-of-the-art technique known for its precision and ability to quantify complex mixtures.
• Focus on Key Compounds: Targets 16-O-Methylcafestol and 16-O-Methylkahweol, compounds that are significant markers in coffee authenticity studies.

Understanding 16-O-Methylcafestol and 16-O-Methylkahweol

These compounds are diterpenes found in coffee that can serve as indicators of coffee authenticity and quality. Their presence and concentration can provide insights into the type of coffee bean used, the roasting process, and even the geographical origin of the coffee. By accurately measuring these compounds, stakeholders can ensure that the coffee meets the expected standards and consumer expectations.

The Role of ¹H-qNMR in Food Analysis

¹H-qNMR is a powerful analytical technique that offers several advantages in food analysis:

• Non-Destructive: The technique does not alter the sample, allowing for further analysis if needed.
• Quantitative Accuracy: Provides precise quantification of compounds, which is crucial for authenticity verification.
• Versatility: Can be applied to a wide range of compounds and matrices, making it a versatile tool in food analysis.

Who Can Benefit from This Standard?

The BS EN 17992:2024 standard is invaluable for a variety of stakeholders in the coffee industry:

• Laboratories: Equipped with the methodology to conduct accurate and reliable authenticity tests.
• Coffee Producers: Ensures their products meet authenticity standards, enhancing brand reputation and consumer trust.
• Regulatory Bodies: Provides a benchmark for enforcing food authenticity regulations and standards.

Conclusion

The BS EN 17992:2024 standard represents a significant advancement in the field of food authenticity, particularly within the coffee industry. By providing a robust and reliable method for determining key compounds in roasted coffee, it helps safeguard the integrity of the coffee supply chain and ensures that consumers receive the quality they expect. Whether you are a laboratory professional, a coffee producer, or a regulatory authority, this standard is an essential resource for maintaining high standards of food authenticity.

Embrace the future of food authenticity with the BS EN 17992:2024 standard and ensure that your coffee products are genuine, high-quality, and trustworthy.

BS EN 17992:2024

This standard BS EN 17992:2024 Food authenticity. Determination of the sum of 16-O-Methylcafestol, 16-O-Methylkahweol and their derivatives in roasted coffee by ¹H-qNMR is classified in these ICS categories:

• 67.140.20 Coffee and coffee substitutes

This document specifies a method for the determination of soluble 16-O-Methylcafestol and 16-O-Methylkahweol content (the sum of free forms and derivatives, e.g. fatty acid esters, henceforth abbreviated as 16-OMD = “diterpenes”) in roasted coffee (beans or ground), using quantitative proton nuclear magnetic resonance spectroscopy (1H-qNMR). If complying with the experimental parameters described below, this test procedure has been proven for the following mass fraction range: w16-OMD: 20 mg/kg to 2 000 mg/kg. The mass fraction range can be expanded by suitable changes of the experimental parameters, e.g. a different weighed portion of ground coffee or the accumulation of more NMR-transients.