Authentication of the shelf-life and decaffeination process of instant coffee samples using UV-Vis and NIR spectral fingerprints

Instant coffee, like any other food product, is subject to deterioration over time, leading to changes in flavor, aroma, and texture. Additionally, the process of decaffeination can also impact its overall sensory characteristics and shelf-life. In this work, UV-Vis spectroscopy (simulating a homemade coffee cup) and a portable NIR spectrometer (for direct non-destructive analysis) were used to authenticate the shelf-life and decaffeination process of instant coffee samples using Data-Driven Soft Independent Modelling of Class Analogy (DD-SIMCA). For both the authentication approaches, the best results were achieved with sensitivities between 95.0 and 97.1% in the training set, while sensitivities and specificities between 96.2 and 100% were obtained in the test set. Thus, by authenticating the shelf-life and decaffeination process, manufacturers can guarantee that consumers are enjoying a product at its peak freshness and quality, besides providing an additional analytical tool to prevent the ingestion of high levels of caffeine due to its potential health risks in the case of authenticating non-expired decaffeinated instant coffee samples. Therefore, this proposed methodology can contribute to consumer safety, fosters brand reputation, ensures regulatory compliance, and enhances efficiency of production and distribution. Moreover, it can help to plan inventory management, reduce waste, and minimize financial losses, which benefit both the manufacturers and the environment, contributing to sustainability practices.