Dynamic Headspace Gas Chromatography Combined with Multivariate Analysis to Classify Fresh and Processed Orange Juices
作者:
ManuelG. Moshonas,
PhilipE. Shaw,
期刊:
Journal of Essential Oil Research
(Taylor Available online 1997)
卷期:
Volume 9,
issue 2
页码: 133-139
ISSN:1041-2905
年代: 1997
DOI:10.1080/10412905.1997.9699449
出版商: Taylor & Francis Group
关键词: Citrus sinensis;Rutaceae;orange juice quality;orange juice volatiles;principal component analysis.
数据来源: Taylor
摘要:
Sixty-two commercially processed and fresh orange juice samples were analyzed by headspace gas chromatography to quantify 46 volatile constituents in each sample. Computer multivariate analysis was then used to classify these juices into three types based on degree of processing employed. The three types were unpasteurized, pasteurized not from concentrate and reconstituted to single strength from frozen concentrated juice. Principal components (PC) analysis using the first three PC's in a three dimensional graphics plot was the most effective means of classification for these samples. The computer program also provided information regarding the constituents most important to this classification technique. Such classification has potential for use in quality control and in improving quality of processed orange juices.
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