Detection of fruit juice authenticity using pyrolysis mass spectroscopy

被引：21

作者：

Garcia-Wass, F ^{[1
]}

Hammond, D ^{[1
]}

Mottram, DS ^{[1
]}

Gutteridge, CS ^{[1
]}

机构：

[1] Univ Reading, Dept Food Sci & Technol, Reading RG6 6AP, Berks, England

来源：

FOOD CHEMISTRY | 2000年 / 69卷 / 02期

关键词：

authenticity; adulteration; pyrolysis mass-spectrometry; orange juice; discriminant analysis;

D O I：

10.1016/S0308-8146(99)00274-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Orange juices originating from seven countries, were successfully discriminated using pyrolysis-mass spectrometry coupled with multivariate statistical analysis. The method was demonstrated to be both rapid and sensitive. The mass spectral ions associated with the discrimination were identified. The discrimination of juices from Israel and Brazil was maintained over a range of juice concentrations and appeared to be a function of the chemical composition of the juices. Adulteration of these juices with 5% sucrose could be detected. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：215 / 220

页数：6

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