Submitted to: Lebensmittel Wissenschaft und Technologie
Publication Type: Peer reviewed journal
Publication Acceptance Date: 8/19/1996
Publication Date: N/A
Citation: Interpretive Summary: Orange juice drinks that contain up to 50% pure orange juice are becoming more popular worldwide. They are less expensive and more stable when stored at room temperature than are 100% orange juice products. We determined the amounts of 46 flavor components in orange juice and juice drinks and used a computer program to separate the juice drinks into three groups determined by the amount of pure orange juice present. It also separated the juice drinks from the 100% juices. This ability to separate juices from juice drinks based on flavor components present will enable drink producers to change the way juice drinks are flavored so that they more closely match the flavor of 100% orange juice. It will also enable flavorists and processors to determine which drinks contain the most pure orange juice.
Technical Abstract: Thirty-two orange juice drinks containing up to 50% orange juice were analyzed by headspace gas chromatography and 46 volatile constituents were quantified in each sample. Principal components analysis was used to classify the juice drinks into three types based on juice content. In a separate study to classify orange juice drinks relative to pure juice samples, the 32 drink samples were compared to 62 pure orange juice samples previously analyzed using the same 46 volatile constituents. Principal components analysis separated this group of orange juice products into three types, orange juice drinks, juices prepared from orange juice concentrate, and juices not from concentrate. Such classification was not possible based on the quantitative information without the aid of computer assisted multivariate analysis techniques.