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Grape, apple and pineapple juice characterisation and detection of mixtures
Author(s) -
Dizy Marta,
MartínAlvarez Pedro Jesus,
Cabezudo María Dolores,
Carmen Polo M.
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740600109
Subject(s) - food science , fruit juice , chemistry
Several multivariate statistical methods (principal component, cluster, stepwise discriminant and multiple linear regression analysis) were applied to analytical data obtained by conventional methods and to analytical data for free amino acids, in an attempt to distinguish between grape, apple and pineapple juice. Analysis for methionine, proline, asparagine, arginine and glutamic acid made it possible to differentiate among the 34 samples of grape, apple and pineapple juices studied. Multiple linear regression analysis of computer‐simulated mixtures of grape and apple juices made it possible to detect the proportion of each fruit within the blend.