Detail

100% Arabica? Guarantee the authenticity of instant coffee with the help of "16-OMC"!

There are two main types of coffee: Arabica and Robusta.

Both varieties have their own distinct characteristics. As the name "Robusta" suggests, this variety is less sensitive and can withstand extreme climatic conditions better. Arabica, on the other hand, prefers growing areas in the highlands and needs constant temperatures.

The varieties also differ in taste. With its finer and more complex flavors, Arabica is often considered to be of higher quality compared to the more bitter and chocolaty Robusta.

Due to the demanding growing conditions and the more nuanced aromas, Arabica is usually more expensive than Robusta, hence the well-known advertising label "100% Arabica".

But how can we be sure that this label is correct?

Appearance-wise, it is possible to distinguish between Robusta and Arabica coffee beans, but things become complicated for other coffee products such as ground coffee and instant coffee. This is where the naturally occurring coffee diterpenes, and in particular 16-O-methylcafestol (16-OMC), come into play.

Natural Levels of Coffee Diterpenes

16-OMC is a natural substance that is used as a specific marker for Robusta as it only occurs in this coffee type.  Pure Arabica coffee does not contain 16-OMC.

At CR3-Analytik we test 16-OMC with the HPLC reference method according to the German Food Standard Method (§64 LFGB). In contrast to other methods, this offers reliable, court-proof results.

We can even analyze 16-OMC for more complex coffee products such as instant coffee. Our LC-MS/MS method has low limits of quantification that allow for a selective identification and quantification of not only 16-OMC but also cafestol and kahweol.

Do you need support with the authenticity testing of coffee?

We would be happy to advise you!