The effectiveness of pattern recognition, sugar, nonvolatile acid, and 13C/12C analyses for detecting adulteration in apple juice☆
作者： Leticia S. Pilando , Ronald E. Wrolstad
DOI: 10.1016/0889-1575(92)90004-4
关键词: Nonvolatile acid 、 Pattern recognition 、 Fruit juice 、 Chemistry 、 Sugar 、 Fructose 、 PINEAPPLE JUICE 、 Artificial intelligence 、 Food science 、 High-fructose corn syrup 、 Geographic origin
摘要: Abstract Pattern recognition methods were successfully used to classify authentic apple juice by variety and geographic origin on the basis of its sugar composition. The technique was also discriminate 10 potential adulterants from juice, but it had only limited success in detecting adulteration with at 40% level volume. Analysis nonvolatile acid profile more traditional enabled detection some not all adulterants. t,-malic test could detect 20% 10% level. Similarly, high fructose corn syrup pineapple be detected isotopic carbon analysis
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