Title: Differentiating orange juices using fourier transform infrared spectroscopy (FT-IR) Authors
Submitted to: Proceedings of Florida State Horticultural Society
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 9, 2005
Publication Date: December 1, 2005
Repository URL: http://www.ars.usda.gov/sp2UserFiles/Place/66210000/Reprint965.pdf
Citation: Goodner, K.L., Manthey, J.A. 2005. Differentiating orange juices using fourier transform infrared spectroscopy (FT-IR). Proceedings of Florida State Horticultural Society. 118:410-413. Interpretive Summary: Five different methods for analyzing orange juice are compared for their ability to differentiate orange juices using multi-variate statistics. These methods measure different qualities of the juices and each method has advantages and disadvantages compared to the other techniques. This type of analysis could prove useful to quality control labs at citrus processing facilities.
Technical Abstract: Fourier transform infrared spectroscopy (FT-IR) is compared to various instrumental and physical/chemical 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), a mass spectrometer (MS) based chemical sensor, and various physical/chemical measurements. The separation using data from the FT-IR was similar to that obtained from the instrumental methods (e-nose, GC, MS) and chemical/physical measurements. An advantage to using an FT-IR would be the likelihood of quality labs currently owning an instrument, or if not the relatively low cost would not be prohibitive. 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.