By Su-Sen Chang; Dong-Hyun Kang
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Additional info for Alicyclobacillus spp. in the Fruit Juice Industry: History, Characteristics, and Current Isolation/Detection Procedures
Petrus also indicates that a practised qualitative assessment of the whole spectrum is valuable. Fluorescence excitation and emission spectra have been used by the same workers in conjunction with the ultraviolet and visible absorption AUTHENTICATION OF ORANGE JUICE 17 measurements. The tluorescence spectra are mainly a check on the indications from the more easily measured absorption spectra. The wavelengths of interest in the visible region, namely 465, 443 and 425 nm, are mainly due to absorption by carotenoids, while those in the ultraviolet, 325, 280 and 245 nm, are caused by polyphenols, tlavonoids and ascorbic acid, respectively.
First proposed as an indicator of juice in drinks, betaine averages nOmg/1 at 11° Brix (Lewis, 1966). 2%. Methods for its determination were collaboratively tested (Rogers, 1970) and an AOAC method adopted (Anon, 1975). However, other workers found much wider variation in betaine content. Coffin (1968) reported a coefficient of variation of 25% and Floyd and Harrell (1969) one of 12%. The mean found by Coffin was markedly lower than that given by Lewis, but this may be a reflection on his samples from the Canadian market.
Occasionally the price of grapefruit juice falls to the point where it is a tempting adulterant for orange juice. Grapefruit juice contains a characteristic flavonone glycoside, naringin, which is responsible for the bitter taste. , 1980). The RSK values are based on the method of Davis (1947) (see also Koch and Hess, 1971; Krueger and Bielig, 1976). This does not distinguish between the various flavonoids, however. Naringin does not occur in orange juice, where the flavonoid hesperidin dominates instead.