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Background: The content of the endosperm of the coconut (Cocos nucifera L.) contains "coconut water". This practically sterile liquid which is prized for its delicate, albeit labile, flavor when fresh, has had a recent dramatic increase in global demand. The organoleptic superiority of water from young coconuts means that degree of maturity at harvesting is the most influential factor in yield and composition., Objective: To provide a guide to establishing the authenticity and the potability of samples of coconut water., Method: Review and evaluate the literature on the factors that determine the composition and stability of coconut water., Results: Data is presented on the variances in natural composition, maturity, processing-induced compositional changes, adulterations, product recalls, classical and instrumental methods of analysis and on the available composition standards of coconut water., Conclusions: Advice is provided for official food analysts, and others, on prudent approaches as how to ascertain the authenticity and potability, or otherwise, of coconut water samples., (© Crown copyright 2020.)

Background: The driving factors for the commercial adulteration of coffee are reviewed., Objective: Methods have been assessed for the identification of the most common materials used to adulterate coffee by dilution, to establish the geographic origins, the genotypes of beans, and to assess the authenticity of Kopi Luwak coffee., Method: The literature was surveyed manually and electronically from 1820 to 2018., Results: A flow diagram has been developed to summarize the best approaches to deal with the authentication of coffee., Conclusions: Encouragement is given to the interlaboratory validation of spectroscopic approaches, the exploration of civet cat deoxyribonucleic acid for the identification of Kopi Luwak, and the development of appropriately large and well-curated datasets of authenticity information across multiple techniques., Highlights: The current analytical difficulties in the authentication of coffee are highlighted and suggestions made to improve the situation., (Copyright ©2019 by AOAC International, Inc. All rights reserved.)

This review discusses the criteria for the selection of appropriate reference samples of chondroitin sulfate (CS) and the properties and specific problems of analytical methods for CS, namely titration with cetylpyridinium chloride; various separations; and UV-Vis, NMR, MS, and IR spectroscopies. Suggestions are put forward with regard to acceptable protocols for manufactures' and for official/referee analysts for the analysis of CS in products.

Current routine food allergen quantification methods, which are based on immunochemistry, offer high sensitivity but can suffer from issues of specificity and significant variability of results. MS approaches have been developed, but currently lack metrological traceability. A feasibility study on the application of metrologically traceable MS-based reference procedures was undertaken. A proof of concept involving proteolytic digestion and isotope dilution MS for quantification of protein allergens in a food matrix was undertaken using lysozyme in wine as a model system. A concentration of lysozyme in wine of 0.95 +/- 0.03 microg/g was calculated based on the concentrations of two peptides, confirming that this type of analysis is viable at allergenically meaningful concentrations. The challenges associated with this promising method were explored; these included peptide stability, chemical modification, enzymatic digestion, and sample cleanup. The method is suitable for the production of allergen in food certified reference materials, which together with the achieved understanding of the effects of sample preparation and of the matrix on the final results, will assist in addressing the bias of the techniques routinely used and improve measurement confidence. Confirmation of the feasibility of MS methods for absolute quantification of an allergenic protein in a food matrix with results traceable to the International System of Units is a step towards meaningful comparison of results for allergen proteins among laboratories. This approach will also underpin risk assessment and risk management of allergens in the food industry, and regulatory compliance of the use of thresholds or action levels when adopted.