Grape, apple and pineapple juice characterisation and detection of mixtures

  1. Dizy, M. 1
  2. Martín-Alvarez, P.J. 1
  3. Cabezudo, M.D. 1
  4. Polo, M.C. 1
  1. 1 Instituto de Fermentaciones Industriales
    info

    Instituto de Fermentaciones Industriales

    Madrid, España

    ROR https://ror.org/00y518s84

Journal:
Journal of the Science of Food and Agriculture

ISSN: 0022-5142

Year of publication: 1992

Volume: 60

Issue: 1

Pages: 47-53

Type: Article

DOI: 10.1002/JSFA.2740600109 SCOPUS: 2-s2.0-0002980014 GOOGLE SCHOLAR lock_openOpen access editor

More publications in: Journal of the Science of Food and Agriculture

Abstract

Several multivariate statistical methods (principal component, cluster, stepwise discriminant and multiple linear regression analysis) were applied to analytical data obtained by conventional methods and to analytical data for free amino acids, in an attempt to distinguish between grape, apple and pineapple juice. Analysis for methionine, proline, asparagine, arginine and glutamic acid made it possible to differentiate among the 34 samples of grape, apple and pineapple juices studied. Multiple linear regression analysis of computer-simulated mixtures of grape and apple juices made it possible to detect the proportion of each fruit within the blend.