Pe. Shaw et al., CLASSIFICATION OF COMMERCIAL ORANGE JUICE TYPES BY PATTERN-RECOGNITION INVOLVING VOLATILE CONSTITUENTS QUANTIFIED BY GAS-CHROMATOGRAPHY, Journal of agricultural and food chemistry, 41(5), 1993, pp. 809-813
Four types of commercial orange juices were compared by use of a multi
variate computer pattern recognition program as either fresh squeezed,
pasteurized not from concentrate, single-strength juice reconstituted
from concentrate, or aseptically packaged single-strength juice from
concentrate. Nineteen volatile constituents of each juice were quantif
ied by headspace gas chromatography for these multivariate analyses. E
limination of one to five components considered least important genera
lly led to poorer classification. The mean value and range of values q
uantified for each component in each juice classification are tabulate
d.