Abstract
Civet coffee is produced from coffee beans that have been consumed and excreted by civets. However, its production raises several ethical concerns. The increasing cases of adulteration create significant challenges in verifying the authenticity of civet coffee. Currently, there is no comprehensive review addressing alternative and sustainable production methods for civet coffee. This manuscript aims to fill this knowledge gap and serve as a reference for improving civet coffee fermentation.
This paper explores innovative techniques for producing civet coffee while considering ethical and sustainability issues. It examines market trends and authentication methods, focusing on technologies such as electronic nose (E-Nose) technology, proton-transfer-reaction time-of-flight mass spectrometry (PTR-ToF-MS), UV–visible spectroscopy, infrared spectroscopy (NIR and FTIR), and nuclear magnetic resonance (NMR). Additionally, it discusses the health-promoting effects of civet coffee.
Alternative methods to the in vivo fermentation of civet coffee, using isolated bacteria (i.e., Bacillus subtilis), yeast, and fungi from the civet's gastrointestinal tract or excreta in glass jars or bioreactors, have significantly enhanced the fermentation process. These methods resulted in improved and consistent coffee quality, flavor, and nutritional value. Technologies like e-nose PTR-ToF-MS effectively distinguish civet coffee from non-civet variants through aroma and marker profiling. Additionally, UV–Vis, NIR, FTIR, NMR, GC/MS, and GC/FID, combined with chemometrics, have demonstrated significant efficacy in distinguishing farmed and wild types of civets. Despite its high price, civet coffee continues to see a growing global demand as consumers increasingly prioritize quality, health benefits and authenticity. Innovative analytical techniques are essential for maintaining the integrity of civet coffee. However, addressing animal welfare concerns in civet coffee production is crucial to meet the expectations of ethically and sustainability-conscious consumers.
[Display omitted]
•Adulteration presents significant challenges in verifying the authenticity of civet coffee.•Civet coffee contains distinctive markers such as trigonelline, citric acid, lactic acid, and malic acid.•Wild and farmed civet coffee exhibit different biological activities.•Alternative and sustainable methods of producing civet coffee have been proposed.