CLASSIFICATION OF COMMERCIAL ORANGE JUICE TYPES BY PATTERN-RECOGNITION INVOLVING VOLATILE CONSTITUENTS QUANTIFIED BY GAS-CHROMATOGRAPHY

被引：39

作者：

SHAW, PE

BUSLIG, BS

MOSHONAS, MG

机构：

[1] Citrus and Subtropical Products Laboratory, U.S. Department of Agriculture, Agricultural Research Service, Winter Haven, Florida 33881, South Atlantic Area

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1993年 / 41卷 / 05期

关键词：

D O I：

10.1021/jf00029a025

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Four types of commercial orange juices were compared by use of a multivariate computer pattern recognition program as either fresh squeezed, pasteurized not from concentrate, single-strength juice reconstituted from concentrate, or aseptically packaged single-strength juice from concentrate. Nineteen volatile constituents of each juice were quantified by headspace gas chromatography for these multivariate analyses. Elimination of one to five components considered least important generally led to poorer classification. The mean value and range of values quantified for each component in each juice classification are tabulated.

引用

页码：809 / 813

页数：5

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