Methods for determining the adulteration of citrus juices

The adulteration of fruit juices and juice-based beverages is a serious economic problem. Juice adulteration has progressed from simple dilution with water and the substitution of cheap ingredients to highly sophisticated manipulations designed to mask the adulteration process. Major adulteration problems currently encountered by regulatory agencies include undeclared addition of sugar and pulp wash, the admixture of juices, and the addition of colorants, amino acids and organic acids. Also of regulatory concern is ascertaining the geographical origin of a juice. While numerous methods have been developed to detect juice adulteration, only a limited number have proved workable in deterring sophisticated adulteration. Methodologies critically evaluated in this report include isotopic analyses, SNIF-NMR, HPLC, tracer addition, UV/VIS spectrophotometry, ICP-AES, electrochemical detection and pattern recognition.

[1]  Claude Guillou,et al.  Natural factors of isotope fractionation and the characterization of wines , 1988 .

[2]  S. Nikdel,et al.  Comparison of microwave and muffle furnace for citrus juice sample preparation and analysis using inductively coupled plasma-atomic emission spectrometry , 1987 .

[3]  H. Anderson,et al.  Orange Juice Adulteration: Detection and Quality Effects of Dilution, Added Orange Pulpwash, Turmeric and Sorbate , 1984 .

[4]  G. Martin,et al.  Deuterium transfer in the bioconversion of glucose to ethanol studied by specific isotope labeling at the natural abundance level , 1986 .

[5]  D. B. Nelson,et al.  Detection of adulteration of California orange juice concentrates with externally added carotenoids by liquid chromatography , 1989 .

[6]  L. Doner,et al.  Isotopic composition of carbon in apple juice. , 1980, Journal of agricultural and food chemistry.

[7]  J. Winefordner,et al.  A comparison of trace element contents of Florida and Brazil orange juice. , 1979, Journal of Agricultural and Food Chemistry.

[8]  G. Martin,et al.  Natural isotope fractionation in the discrimination of sugar origins , 1991 .

[9]  S. Stein,et al.  Gas-phase hydrolysis of proteins and peptides. , 1987, Analytical biochemistry.

[10]  J. Koziet,et al.  Control of the authenticity of orange juice by isotopic analysis , 1987 .

[11]  T. Eisele,et al.  A Rapid Method for Separation and Quantitation of D‐Malic Acid in Fruit Juice , 1990 .

[12]  J. F. Fisher,et al.  Determination of Food Preservatives in Orange Juice by Reversed‐Phase Liquid Chromatography , 1986 .

[13]  R. Rouseff,et al.  Quantitative survey of narirutin naringin hesperidin and neohesperidin in citrus , 1987 .

[14]  A. T. Wilson,et al.  Oxygen and hydrogen isotopes in fruit and vegetable juices. , 1983, Plant physiology.

[15]  B. Mackey,et al.  New statistical approach to evaluation of lemon juice , 1973 .

[16]  M. J. Deniro,et al.  Detecting sugar beet syrups in orange juice by D/H and 18O/16O analysis of sucrose , 1987 .

[17]  H. Schmidt,et al.  Measurement of the 2H/1H ratios of the carbon bound hydrogen atoms in sugars , 1981 .