QUANTITATION OF VOLATILE CONSTITUENTS IN MANDARIN JUICES AND ITS USE FOR COMPARISON WITH ORANGE JUICES BY MULTIVARIATE-ANALYSIS

Sixteen unpasteurized juices and one pasteurized juice from mandarin a nd mandarin hybrid fruit were analyzed by headspace gas chromatography (HSGC), and 42 volatile constituents were quantified in each sample. Fifteen of the mandarin juice samples had relatively low levels of vol atile constituents believed important to citrus flavor when compared t o comparable values in orange. The quantities were used for comparison with unpasteurized orange juices using data similarly obtained in an earlier study by HSGC. Multivariate analysis separated the mandarin an d orange samples, when the first three principal components were displ ayed graphically.