1. Experience of a proficiency testing program developed in Latin America for chemical analysis of coffee.
- Author
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Mónica Lois, M., Ileana Morales, H., and Rebeca López, C.
- Subjects
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ANALYTICAL chemistry , *SUGAR analysis , *FOOD chemistry , *COFFEE , *STANDARD deviations , *CAFFEINE - Abstract
Based on ISO 17043:2010, eight (8) proficiency testing (PT) rounds were organized for moisture, ash, caffeine, and total sugar analyses using commercial ground roasted pure coffee and roasted coffee with sugar added as PT materials as part of the Interlaboratory Food Analysis Rounds Program (PRIDAA, by its acronym in Spanish). Twenty-five (25) laboratories from Latin America participated in these PT Rounds. Results were evaluated using statistical procedures based on ISO 13528: 2016. The Z/Z′-scores used to evaluate the performance of laboratories were computed using the standard deviation for PT (σ p) defined based on fitness-for-purpose, while the assigned values (mean, median, or robust mean) were obtained from the consensus of PT participants' results. For ash and caffeine, 89 % and 88 % of PT participants achieved a satisfactory performance (|Z/Z'|≤2), respectively, as average of the eight (8) rounds. Only 75 % achieved a "satisfactory" performance in the case of total sugars and 83 % in the case of moisture. For total sugar and caffeine, results obtained with methods other than HPLC were not comparable to the assigned value defined as the consensus of the HPLC results. Significant improvements in the methodology were applied to the PT when the ISO 17043:2010 accreditation was achieved in 2020. [ABSTRACT FROM AUTHOR]
- Published
- 2024
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