DIFFERENCES IN AMINO-ACID-COMPOSITION IN COMMERCIAL ORANGE JUICES

The amino acid composition of two sets of commercial orange juice was determined, and the mean value and range of values for each amino acid were tabulated. Single-strength juices from concentrates showed lower content of amino acids than straight-processed juices. Statistical co mparison by ANOVA revealed statistical significance (p less than or eq ual to 0.001) for aspartic, arginine, asparagine, glutamine, serine, t hreonine, and isoleucine, between straight-processed orange juices, an d those single-strength juices from concentrates. The combination of g lutamine, asparagine, and alanine allowed a 100% correct classificatio n.