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Orange Juice Adulteration: Detection and Quality Effects of Dilution, Added Orange Pulpwash, Turmeric and Sorbate
Author(s) -
PETRUS D. R.,
FELLERS P. J.,
ANDERSON H. E.
Publication year - 1984
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.1365-2621.1984.tb12816.x
Subject(s) - orange (colour) , orange juice , food science , preservative , flavor , chemistry
Adulteration of frozen concentrated and single‐strength orange juices with orange pulpwash (PW) have been detected regularly in samples obtained from the North American retail market. This practice is a direct economic fraud on the consumer and to the legitimate grower, processor and distributor. The addition of PW to frozen concentrated or single‐strength orange juices may have a profound detrimental effect on the juice flavor and other quality factors. Turmeric, as colorant, alone and in combination with PW has been found in concentrated orange juice for manufacturing imported by some Florida processors. Sorbate preservative has been detected in single‐strength orange juices from concentrate obtained from the retail market and packed out of Florida.