Detection of Apple Juice Concentrate in the Manufacture of Natural and Sparkling Cider by Means of HPLC Chemometric Sugar Analyses | Zendy

Domingo Blanco Gomis | Zendy; Daysi Muro Tamayo | Zendy; Belén Suárez Valles | Zendy; Juan José Mangas Alonso | Zendy

Open Access

Detection of Apple Juice Concentrate in the Manufacture of Natural and Sparkling Cider by Means of HPLC Chemometric Sugar Analyses

Author(s) -

Domingo Blanco Gomis,

Daysi Muro Tamayo,

Belén Suárez Valles,

Juan José Mangas Alonso

Publication year - 2003

Publication title -

journal of agricultural and food chemistry

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.203

H-Index - 297

eISSN - 1520-5118

pISSN - 0021-8561

DOI - 10.1021/jf034697u

Subject(s) - chemistry , chromatography , sugar , high performance liquid chromatography , fruit juice , liquefaction , food science , organic chemistry

An HPLC method for sugar analyses in cider was used in order to detect the presence of apple juice concentrate. Sugars, previously derivatized with p-aminobenzoic ethyl ester, were analyzed by reversed-phase liquid chromatography using a C(8) column and a mobile phase of citrate buffer pH 5.5/tetrahydrofuran/acetonitrile, operated in gradient mode. The use of this analytical procedure together with chemometric techniques, such as principal component analysis and Bayesean analysis, allowed the authors to establish the minimum concentration of apple juice concentrate obtained by liquefaction or press technology that can be detected in natural cider.

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