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United States Department of Agriculture

Agricultural Research Service

Title: Differentiating Orange Juices Uising Routine Analyses As Compared to Instrumental Methods

Author
item Goodner, Kevin

Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Proceedings
Publication Acceptance Date: December 27, 2004
Publication Date: December 31, 2004
Citation: Goodner, K.L. 2004. Differentiating orange juices uising routine analyses as compared to instrumental methods. Proceedings of Florida State Horticultural Society. 117:396-402.

Interpretive Summary: Using standard citrus processing laboratory procedures, ten commercial orange juices were analyzed using multi-variate statistics. The results compare very favorably to methods involving complicated, expensive equipment. The use of standard laboratory procedures enables companies to utilize vast databases of information for data mining and modeling. Additionally, as these tests are being conducted currently as quality control checkpoints, the data could be double-utilized.

Technical Abstract: Standard citrus laboratory procedures, °Brix, acid, ratio, color, pH, Scott oil, vitamin C and pulp, are compared to various instrumental methods for differentiating commercial orange juices. Statistical models were generated using the data from an electronic nose, a head space gas chromatograph, and a mass spectrometer based chemical sensor. The separation was similar to that obtained from the instrumental methods, 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 juices were analyzed with excellent separation using the data from standard procedures. This compares favorably with the other methods examined in previous years.

Last Modified: 8/22/2014
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