The authenticity of Nestlé coffee can be determined through five methods: sensory inspection, density inspection, qualitative inspection of chicory root powder, outer packaging identification and taste tasting.

1. Sensory inspection

Genuine coffee is in the form of brown powder. Due to the Maillard reaction that occurs during roasting, the coffee has a special aroma. Counterfeit coffee has little or no aroma. It has this specific aroma.

2. Density check

Put the coffee powder in the test tube, add saturated sodium oxide solution, and shake. The aqueous solution of real coffee should be light amber, and all or almost all of the powder is floating. On the contrary, if most of the powder settles at the bottom of the tube and the aqueous solution is dark yellow-brown, it is a substitute such as chicory or roasted grains.

3. Qualitative test of chicory root powder

Prepare about 10 grams of coffee sample, add 25 ml of water and boil, add excess alkali or lead acetate solid after 5 minutes, shake for half a minute Let it stand for a while and observe after clarification. If the upper aqueous solution is clear and colorless, it is pure coffee. If color appears, it proves that it is mixed with chicory root powder.

4. Outer packaging identification

The top of the "Nescafe Coffee" carton is designed with an "easy tear line". Consumers can easily distinguish it by setting the "easy tear line" on the packaging. Can open the package.

This kind of packaging design has a destructive effect on the packaging after opening. It prevents the reuse of packaging to a certain extent and prevents some counterfeit products from reusing packaging.

Five, taste the taste

Those counterfeit products with the same outer packaging as real Nescafe coffee have irregular coarse grains, are lighter in color, tasteless, and are cheaper than Really much cheaper. Real Nescafe coffee is dark brown, has uniform particles and is full of aroma.