Authenticity of 100% Orange Juice in the Czech Market in the Years 1996 - 2001

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F02%3A00006926" target="_blank" >RIV/60461373:22330/02:00006926 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Authenticity of 100% Orange Juice in the Czech Market in the Years 1996 - 2001

Popis výsledku v původním jazyce

Commercial orange juices samples obtained from the Czech market have been analysed within the years 1996 - 2001. The quality and authenticity of samples was evaluated according to the Code of Practice of AIJN (the selected main analytical criteria were followed - K+, Na+, Ca2+, Mg2+, citric, isocitric and malic acid, citric acid/isocitric acid ratio, glucose, fructose, saccharose, sorbitol, formol number, flavonoid glycosides - according to Davis and HPLC procedure, refractive index and other). During the years the approach of producers to the quality and authenticity of juices has developed. The main problem: in the 1996 were: i) the lower fruit content in juice, ii) massive addition of sugars masked with addition of citric acid, iii) several examplesof "synthetic" orange juice were found. Within the subsequent years the authenticity slightly improved, the main problems in 2000/2001 the deviations were: i) lower refractive index, ii) pulp wash addition, iii) lower quality of water us

Název v anglickém jazyce

Authenticity of 100% Orange Juice in the Czech Market in the Years 1996 - 2001

Popis výsledku anglicky

Commercial orange juices samples obtained from the Czech market have been analysed within the years 1996 - 2001. The quality and authenticity of samples was evaluated according to the Code of Practice of AIJN (the selected main analytical criteria were followed - K+, Na+, Ca2+, Mg2+, citric, isocitric and malic acid, citric acid/isocitric acid ratio, glucose, fructose, saccharose, sorbitol, formol number, flavonoid glycosides - according to Davis and HPLC procedure, refractive index and other). During the years the approach of producers to the quality and authenticity of juices has developed. The main problem: in the 1996 were: i) the lower fruit content in juice, ii) massive addition of sugars masked with addition of citric acid, iii) several examplesof "synthetic" orange juice were found. Within the subsequent years the authenticity slightly improved, the main problems in 2000/2001 the deviations were: i) lower refractive index, ii) pulp wash addition, iii) lower quality of water us

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2002

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Czech Journal of Food Science

ISSN

1212-1800

e-ISSN

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Svazek periodika

20

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

83-88

Kód UT WoS článku

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EID výsledku v databázi Scopus

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