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Related Experiment Videos

Composition of apple juice.

L R Mattick, J C Moyer

    Journal - Association of Official Analytical Chemists
    |September 1, 1983
    PubMed
    Summary

    This study analyzed 93 apple juice samples from various US regions and varieties for key attributes and elements. The data provide a baseline for detecting fraudulent or adulterated apple juice products.

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    Area of Science:

    • Food Science
    • Analytical Chemistry
    • Agricultural Science

    Background:

    • Apple juice composition can vary significantly based on geographic origin and cultivar.
    • Establishing a comprehensive data baseline is crucial for quality control and authenticity verification in the food industry.

    Purpose of the Study:

    • To create a detailed analytical database for apple juice samples.
    • To establish reference values for key chemical and elemental components in apple juice.
    • To aid in the detection of fraudulent or adulterated apple juice.

    Main Methods:

    • Analysis of 93 apple juice samples from 8 US growing regions and 15 varieties.
    • Determination of attributes including ash, brix, pH, proline, specific gravity, total acid, sorbitol, sucrose, fructose, and glucose.
    • Quantification of elements such as cadmium, calcium, iron, lead, phosphorus, potassium, sodium, and zinc.

    Main Results:

    • Comprehensive data on chemical and elemental composition were collected over a three-year period (1979-1981).
    • Variability in apple juice composition was observed across different growing regions and varieties.
    • A robust dataset was generated for future comparative analyses.

    Conclusions:

    • The collected data serve as a valuable reference for identifying deviations from expected apple juice profiles.
    • This baseline data is essential for regulatory bodies and industry stakeholders to ensure product authenticity.
    • The study provides a foundation for developing more effective methods to combat food fraud in the apple juice market.

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