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Adulteration and characterization of orange and grapefruit juices
Author(s) -
MEARS R. G.,
SHENTON A. J.
Publication year - 1973
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1973.tb01725.x
Subject(s) - orange (colour) , food science , chemistry , chemical composition , mathematics , chromatography , organic chemistry
Summary The chemical composition of orange and grapefruit juices have been reviewed and analytical data tabulated for the more commonly determined components of juices. Some of the less commonly determined minor components have been considered in detail, including the flavanoids, limonoids, carotenoids, oil components, amino acids, proteins, phosphorus compounds, long chain fatty acids, long chain hydrocarbons and nitrogen bases. The significance of analytical data in characterizing juices and in determining adulteration is discussed. Evidence suggests that the very wide natural variation in fruit components necessitates evaluating juices on the basis of a number of parameters, rather than on a single index component. The importance of choosing parameters which give both a ‘powerful’ and ‘safe’ method is stressed. The value of multiple regression analysis and of the X 2 distribution test in the statistical appraisal of analytical data is considered.