CHEMICAL CHARACTERIZATION OF PINEAPPLE JUICES AND NECTARS - PRINCIPALCOMPONENTS-ANALYSIS

Authors
CAMARA M DIEZ C TORIJA E
Citation
M. Camara et al., CHEMICAL CHARACTERIZATION OF PINEAPPLE JUICES AND NECTARS - PRINCIPALCOMPONENTS-ANALYSIS, Food chemistry, 54(1), 1995, pp. 93-100
Citations number
16
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
54
Issue
1
Year of publication
1995
Pages
93 - 100
Database
ISI
SICI code
0308-8146(1995)54:1<93:CCOPJA>2.0.ZU;2-P
Abstract
Characterization of pineapple derivates is achieved using several para meters and comparisons with natural samples. Eleven types of physico-c hemical measurements are carried out on each sample: (o)Brix, pulp, ti tratable acidity, pH, organic acids, free sugars, vitamin C, formol in dex, ash, minerals and pectic substances. This allows 23 parameters to be studied. Samples analysed include. fresh pineapple juice (home-mad e), pineapple commercial juices and nectars. Statistical correlation a nalysis and principal components analysis (PCA) show that the organic acids, sugars, potassium levels and formol index are the most useful p arameters for quality control analysis of pineapple juices and nectars .