QUANTIFICATION OF VOLATILE CONSTITUENTS IN ORANGE JUICE DRINKS AND ITS USE FOR COMPARISON WITH PURE JUICES BY MULTIVARIATE-ANALYSIS

Thirty-two orange juice drinks containing up to 50% orange juice were analysed by headspace gas chromatography and 46 volatile constituents were quantified in each sample. Principal components analysis was used to classify the juice drinks into three types based on juice content. It was also possible to classify the orange juice drinks relative to pure juice samples by comparing the 32 drink samples to 62 pure orange juice samples previously analysed using the same 46 volatile constitu ents. Principal components analysis separated this group of orange jui ce products into three types: orange juice drinks, juices prepared fro m orange juice concentrate and juices not from concentrate. Such class ification was not possible based on the quantitative information witho ut the aid of computer assisted multivariate analysis techniques.