Multivariate Analysis for Classification of Commercial Orange Juice Products by Volatile Constituents Using Headspace Gas Chromatography

Quantification of Volatile Constituents in Orange Juice Drinks and Its Use for Comparison with Pure Juices by Multivariate Analysis

“…Orange juice from concentrate is intermediate between these two extremes (12)(13)(14). Although sensory measurements were not determined for the samples used in this study, the quantitative information correlates generally with the expected levels of fresh orange flavor for the various products studied, just as found in our earlier studies (9,11,15).…”

“…1950 mg/L of ethanol. Each standard solution was kept for 3 h at room temperature and then overnight at 5 °C to permit equilibration of the hydrocarbon standards between pulp and juice (9). The bland orange juice base was prepared by reconstitution to 11.8 °Brix of concentrated 60 °Brix juice that contained no volatile flavor constituents (except a trace of limonene).…”

“…Multivariate analysis techniques such as principal components (PC) analysis have been used recently to detect patterns of differences among groups of citrus juices or flavor fractions (9). These patterns are not readily apparent by examining quantitative information on individual constituents such as that summarized in Table 1.…”

CHANGES IN VOLATILE FLAVOR CONSTITUENTS IN PASTEURIZED ORANGE JUICE DURING STORAGE1

“…The juice base was prepared by reconstitution to 11.8 "Brix of concentrated orange juice (pumpout) from an evaporator that contained no added flavor fractions. Each standard solution was kept for 3 h at room temperature and then overnight at 5C to permit equilibration of the hydrocarbon standards between pulp and juice (Shaw et al 1994b). …”

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.…”