DIFFERENTIATING ORANGE JUICES USING ROUTINE ANALYSES AS COMPARED TO INSTRUMENTAL METHODS

摘要

Standard citrus laboratory procedures such as °Brix, acid, °Brix/acid ratio, color, pH, Scott oil, vitamin C and pulp, are compared to various instrumental methods for differentiating commercial orange juice products. Statistical models were generated using the data from an electronic nose (e-nose), a head space gas chromatograph (GC), and a mass spectrometer (MS) based chemical sensor. The separation using data from the standard procedures was similar to that obtained from the instrumental methods(e-nose, GC, MS), but has the advantage that these tests are already being performed by industry and there is likely available data for modeling. Additionally there would be no extra costs involved unlike with the other instrumental methods. Seven not-from-concentrate and 3 from-concentrate orange juice products were analyzed with excellent separation using the data from standard procedures. This compares favorably with the other methods examined in previous years.