Mm. Camara et al., HPLC DETERMINATION OF ORGANIC-ACIDS IN PINEAPPLE JUICES AND NECTARS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 198(1), 1994, pp. 52-56
HPLC organic acid profiles of pineapple fruit, its natural juice, juic
e concentrate, commercial juices and nectars were established. Other d
eterminations were: pH and titratable acidity. We have found a citric
acid/L-malic acid ratio close to 2 as an index of authenticity of pine
apple products.