Seven red raspberry (Rubus Ideaus L.) samples from Oregon, Washington, British Columbia and New Zealand were processed into juice. These, along with three juice samples supplied from West Germany were analyzed by high performance liquid chromatography, (HPLC), for nonvolatile acid, sugar, anthocyanin and anthocyanidin composition. In
order to quantitate the...
Methodology for characterization of the phenolic profile of
apple, pear and grape juice was developed. It utilized High
Performance Liquid Chromatography (HPLC) for separation of
individual phenolic compounds and Diode Array Detection for
recording the Ultra-violet (UV) spectrum of chromatographic
peaks. The high resolution achieved and the ability of recording...
Fruit juice concentrates- hard pear, soft pear, fig,
prune, raisin, white grape, and pineapple, and sweeteners-invert
beet, invert cane, and high fructose corn syrup
(HFCS) were characterized by sugar profiles, nonvolatile
acid profiles, UV spectral profiles, and mineral content.
These fruit juices and sweeteners were also used to
adulterate commercial...
Sensory evaluation and instrumental methods were applied to the
evaluation of strawberry juice concentrate (68°Brix) stored at
20°C which had been produced both commercially (C-SJC) and in a
pilot plant (SJC). Sensory evaluation included taste and aroma
ratings by intensity scaling and time-intensity of taste, and visual
colorimetry by matching...
Response Surface Methodology (RSM) was used to study the effect
of two variables, sugar level (12-16 °Brix) and acid level (0.3-0.7
% T.A.) on sensory qualities and desirability of blackberry juice
drinks. Three blackberry juice levels (10%, 15%, and 20%) were used
to study the influence of juice flavor on...
Commercially bottled, vitamin C-fortified, cranberry
juice cocktail and cranberry-apple (cranapple) juice
drinks were stored at 5°C under simulated home-use
conditions. Ascorbic acid (AA) and dehydroascorbic acid
(DHA) levels were evaluated over a period of seven days by
high performance liquid chromatography (HPLC). Total
vitamin C content was also determined by...