CLASSIFICATION OF COMMERCIAL ORANGE JUICE TYPES BY PATTERN-RECOGNITION INVOLVING VOLATILE CONSTITUENTS QUANTIFIED BY GAS-CHROMATOGRAPHY

Four types of commercial orange juices were compared by use of a multivariate computer pattern recognition program as either fresh squeezed, pasteurized not from concentrate, single-strength juice reconstituted from concentrate, or aseptically packaged single-strength juice from concentrate. Nineteen volatile constituents of each juice were quantified by headspace gas chromatography for these multivariate analyses. Elimination of one to five components considered least important generally led to poorer classification. The mean value and range of values quantified for each component in each juice classification are tabulated.