Application of Multivariate Statistics for the Quality Classification of Single‐strength Grapefruit Juice

Abstract

Grapefruit juice volatiles were collected and analyzed by gas-liquid chromatography for 24 samples of commercial single-strength grapefruit juice from different production days and storage conditions. With the help of multivariate statistics, attempts have been made to classify them according to the chromatographic data and sensory evaluation of the juice. The data was analyzed by canonical and cluster analysis. As a typical result, it was found that using three constituents, the samples could be class$ed into four different quality classes. From the point of view of sensory interpretation, the canonical analysis also proved to be an interesting approach. Of the three more signijicant constituents, nootkatone and an unknown constituent have positive contribution, while another unknown constituent give a reverse contribution.

Determination of growing location of marjoram (Origanum majorana L.) samples by comparison of essential oil profiles

“…different phenotypes), a variability that can be used to classify samples of unknown origin 1 or genotype 2,3 by applying multivariate statistics, such as principal component analysis (PCA) or canonical discriminant function analysis (CDA). Quality, 4 chemotaxonomic 5 or chemotypical 6,7,8 classifications are possible by applying these techniques.…”

Multivariate Analysis for Classification of Commercial Grapefruit Juice Products by Volatile Constitutes

“…In spite of the extensive research to classify orange juice products by statistical treatment of analflcal measurements (Carter et al 1975;Rouseff and Nagy 1982;Page 1986;Ndcdel et al 1988;Shaw et al 1993Shaw et al , 1995 only a few studies have been conducted to classify grapefruit juice products (Rouseff et al 1980;Fellers et al 1986;Pino et al 1986bPino et al , 1994.…”

Relationship Between Sensory and Analytical Determinations of Canned Single‐strength Grapefruit Juice as Determined by Principal Component Analysis

“…Multivariate statistical analysis has been used to help with treatment and interpretation of data from sensory evaluations and analysis of flavor components. For example, it has been used in the study of cheeses (Aishima and Nakai 1987), green beans (Godwin et al 1978), cabbage (Martens 1985), tomatoes (Resurreccion and Shewfelt 1985), grapefruit juice (Pino et al 1986b) and snap beans (Resurreccion et al 1987).…”