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Sugar Analysis of Fruit Juices: Content and Method
Author(s) -
LI B. W.,
SCHUHMANN P. J.
Publication year - 1983
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1983.tb10806.x
Subject(s) - sugar , chemistry , food science , chromatography , fruit juice , reducing sugar
The sugar contents of 186 samples of 11 different juices from a nation‐wide sampling were determined by the use of a total sugar analyzer (TSA), a gas‐liquid chromatograph (GLC) or both. Values for total sugar ranged from <3% in most tomato juices to >15% in some lemonades on a ready‐to‐serve basis. Agreement between the two methods was satisfactory.