Work conducted by scientists at the National Measurement Laboratory at LGC for the UK Government Chemist, in collaboration with the British Coffee Association, on the effect of roasting on the boron isotopic composition of coffee beans has been published.
Boron (11) isotope values of green and roasted coffee beans from 20 locations worldwide were studied with the aim to investigate boron isotope fractionation during roasting.
The study showed that boron isotopic composition of roasted coffee can be used as a marker of regional differences in coffee origin.
Access paper: https://doi.org/10.1016/j.foodchem.2023.138128
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