Classification of commercial orange juice types by pattern recognition involving volatile constituents quantified by gas chromatography

Four types of commercial orange juices were compared by use of a multivariate computer pattern recognition program as either fresh squeezed, pasteurized not from concentrate, single-strength juice reconstituted from concentrate, or aseptically packaged single-strength juice from concentrate. Ninetee...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1993-05, Vol.41 (5), p.809-813
Main Authors: Shaw, Philip E, Buslig, Bela S, Moshonas, Manuel G
Format: Article
Language:English
Subjects:
Biological and medical sciences
CHROMATOGRAPHIE EN PHASE GAZEUSE
CLASIFICACION
CLASSIFICATION
COMPOSE VOLATIL
COMPUESTO VOLATIL
CROMATOGRAFIA DE GASES
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
JUS D'ORANGE
ZUMO DE NARANJA
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Summary:Four types of commercial orange juices were compared by use of a multivariate computer pattern recognition program as either fresh squeezed, pasteurized not from concentrate, single-strength juice reconstituted from concentrate, or aseptically packaged single-strength juice from concentrate. Nineteen volatile constituents of each juice were quantified by headspace gas chromatography for these multivariate analyses. Elimination of one to five components considered least important generally led to poorer classification. The mean value and range of values quantified for each component in each juice classification are tabulated
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00029a025