Fruit juice concentrates- hard pear, soft pear, fig,
prune, raisin, white grape, and pineapple, and sweeteners-invert
beet, invert cane, and high fructose corn syrup
(HFCS) were characterized by sugar profiles, nonvolatile
acid profiles, UV spectral profiles, and mineral content.
These fruit juices and sweeteners were also used to
adulterate commercial apple juice at levels of 40%, 20%,
and 10%. Sugar and nonvolatile acid analyses were
performed by HPLC and isotopic carbon analyses were applied
to selected samples. Data analysis included the
application of Pattern Recognition methods and Chi-square
test. Analysis by Pattern Recognition was restricted to
sugar profiles because of the availability of an extensive data base on sugar composition of authentic apple juice,
the compositional data base for the other components being
limited. The "potential adulterants" were clearly
distinguished from the cluster of authentic apple juice.
Apple juice samples adulterated at 40% were at the
perimeter and also distinguishable from the cluster, while
the samples adulterated at 20% and 10% were intermingled
within the cluster.
Pattern Recognition methods were also used for
classification of the authentic apple juice data base
obtained from Mattick and Moyer (1983). Apple samples were
classified by variety and geographical origin. Sucrose,
glucose/fructose ratio, and sorbitol were important
variables in the separability of the samples. Pattern
Recognition methods are effective in classification of
authentic juices and show potential as a powerful technique
in discriminating between adulterated and authentic apple
juice. / Graduation date: 1987
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27228 |
| Date | 26 June 1986 |
| Creators | Pilando, Leticia S. |
| Contributors | Wrolstad, Ronald E. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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