CLASSIFICATION OF COMMERCIAL ORANGE JUICE TYPES BY PATTERN-RECOGNITION INVOLVING VOLATILE CONSTITUENTS QUANTIFIED BY GAS-CHROMATOGRAPHY

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.