Green analysis is defined as the analysis of chemicals in a manner where sample extraction and analysis are performed with least amounts of steps, low hazardous materials, while maintaining efficiency in terms of analytes detection. Coffee and cocoa represent two of the most popular and valued beverages worldwide in addition to their several products i.e., cocoa butter, chocolates. This study presents a comprehensive overview of green methods used to evaluate cocoa and coffee seeds quality compared to other conventional techniques highlighting advantages and or limitations of each. Green techniques discussed in this review include solid phase microextraction, spectroscopic techniques i.e., infra-red (IR) spectroscopy and nuclear magnetic resonance (NMR) besides, e-tongue and e-nose for detection of flavor. The employment of multivariate data analysis in data interpretation is also highlighted in the context of identifying key components pertinent to specific variety, processing method, and or geographical origin.

绿色分析被定义为以最少的步骤进行样品提取和分析的化学物质分析，低有害物质，同时保持分析物检测的效率。咖啡和可可代表了世界上最受欢迎和最有价值的两种饮料，除了它们的几种产品，即可可脂、巧克力。本研究全面概述了用于评估可可和咖啡种子质量的绿色方法，与其他传统技术相比，突出了每种技术的优点和/或局限性。本综述中讨论的绿色技术包括固相微萃取、光谱技术，即红外 (IR) 光谱和核磁共振 (NMR)，此外还有用于检测味道的电子舌和电子鼻。