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Title: PRINCIPAL COMPONENTS ANALYSIS TO CLASSIFY COMMERCIAL ORANGE JUICES BASED ONRELATIVE AMOUNTS OF VOLATILE JUICE CONSTITUENTS

Author
item Shaw, Philip - Phil
item Moshonas, Manuel
item BUSLIG, BELA - FLORIDA DEPT OF CITRUS
item BARROS, SANTIAGO - FLORIDA DEPT OF CITRUS
item WIDMER, WILBUR - FLORIDA DEPT OF CITRUS

Submitted to: Journal of the Science of Food and Agriculture
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/19/1999
Publication Date: N/A
Citation: N/A

Interpretive Summary: Taste panels of 10 or more people have been used for many years to judge differences in flavor between various types of orange juice. Such taste panels are time-consuming, expensive, subjective and especially difficult for small juice processors to use. This study uses analysis of 25 flavor components in two types of orange juice followed by computer analysis to show that the different types can be separated into two categories by this more rapid and objective method that requires no taste panel. Pasteurized juices, not from concentrate, were distinguished from juices prepared from frozen concentrated juice. Since juice processors have some control over juice flavor, this method should help them to prepare better-tasting orange juices for the consumer.

Technical Abstract: Pasteurized orange juices and commercial orange juices from frozen concentrate were differentiated based on the combined levels of 25 volatile constituents monitored in each of 44 juice samples. A computer multivariate analysis program was used to calculate principal components and to display the resulting differences graphically. Since this group of samples was part of a nutritional database study, other parameters were included in an effort to improve discrimination of the types of juice samples monitored. Addition of degree Brix, acid and degree Brix/acid values improved the separation of the two types of juices studied.