Orange juice adulteration: Detection and quality effects of dilution, added orange pulpwash, turmeric and sorbate
1984
Petrus, D.R. | Fellers, P.J. | Anderson, H.E.
An evaluation was made of the effects of orange juice adulteration on its flavor, color, UV and visible absorption spectral characteristics, degrees Brix, percent acid, degrees Brix/% acid ratio, and limonin content. The specific effect of dilution, pulpwash (PW), turmeric (colorant), and sorbate preservative on product quality were examined. PW added to frozen concentrated or single strength orange juices may strongly degrade orange juice flavor, as well as other orange juice quality factors. Turmeric, with/without PW, was detected in imported concentrated orange juice used by Florida processors, while sorbate was found in single strength juices produced from retail concentrated orange juice. The analytical data are presented and discussed. (wz)
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