The fruits of nine white-fleshed and three yellow-fleshed peaches, one white-fleshed nectarine and five apricot cultivars were compared as to chemical composition and sensory evaluation. Three acids (succinic, malic and citric) and eight sugars (xylitol, fructose, glucose, mannose, sorbitol, inositol, sucrose and maltose) were identified. The total amount (mg/100g FW) of acids ranged from 300 to 1,500 in peach and from 2,900 to 4,600 in apricot. The total amount of sugars ranged from 6,700 to 12,500 and from 7,400 to 10,800 for peach and apricot respectively. Total phenolics were very varia- ble, ranging from an average of 30 mg/100g FW in the yellow-fleshed peaches to values two-seven fold higher in the white ones and from 27 to 91 in apricots. According to the sensory and chemical evaluations conducted in this study, acceptable or good flavor should match the following composition (mg/100g FW). Peach: 1,000-1,600 organic acids, 8,500-13,000 alcohol- soluble sugars, 7.8-8.5 acid-sugar ratio; less than 80-90 phenolics. Apricot: 3,500-4,500 organic acids, 10-12,000 sugars, 2-3.5 sugar/acid ratio, less than 60 phenolics. The present study also suggests that sugar and acid patterns of fruit flesh may be useful in cultivar characterization.

Evaluation of fruit quality in peach and apricot

Identification and determination of sugars in some tropical fruit products

 

The adulteration of apple juice with pear juice and corn drived syrups has been practiced in many countries



The sorbitol/sucrose ratios and the sorbitol/total sugar ratios were determined for the juices of 14 apple varieties and 3 pear varieties A multivariate normal test was applied to develop an equation for the detection of apple juice adulteration with sugar solutions or pear juice Adulteration of apple juice with more than 10% sugar solution or pear juice were detectable with this method

Dilution and solids adulteration of apple juice

High pressure liquid chromatography techniques were used to determine sugars and acids in the juice of apples grown in New Zealand. A total of 189 samples were analysed and the results were used to assist with the determination of the authenticity of New Zealand apple juice. The values obtained were compared to other literature values and criteria used to determine authenticity of apple juice. As a number of factors affect the composition of juice, the data was gathered from a number of apple cultivars commonly grown in New Zealand, from different growing regions over two seasons, with the fruit harvested at the three maturities used in juice production. Fruit is also stored for varying lengths of time under different conditions for juice production at a later date, and therefore such samples were included in the testing. In the apple juices tested the Brix ranged from 8.3 to 15.3 and titratable acidity (calculated as malic acid ) from 210 to 1130mg/100ml. Fructose and sorbitol ranged from 4.0 to 8.6g/100ml and 0.13 to 1.4g/100ml respectively. Of the cultivars examined, Granny Smith, Red Delicious, Golden Delicious and Fuji were observed to have sucrose and glucose present at less than 3.5g/100ml which is a commonly reported literature maximum for authentic apple juice. Cox's Orange apple juice was observed to have sucrose levels typically in excess of 3.0 g/l00ml for first pick fruit and in excess of 5.0g/100ml, for second and third pick fruit. One sample of this cultivar had the highest sucrose level of 7.5g/100ml seen in the study, and on average was found to have sucrose present at 4.9g/100ml. Cox's Orange apple juice generally had the lowest glucose level with levels typically less than 1.lg/l00mL. Braeburn apple juice was observed to have sucrose present at levels frequently in excess of 4.0g/100ml in 1992 and 3.0g/100ml in 1993. Storage trials of this cultivar showed that it was not until the fruit had been stored for prolonged periods (45, 149 and 195 days at ambient, cold and controlled atmosphere conditions respectively) that the sucrose levels of the juice decreased to the 3.5g/100ml referred to above for authentic juice. Royal Gala, Gala, Hillwell, Fiesta, GS330 and GS2850 generally had sucrose levels ranging from 2.0 to 5.0g/100ml. Malic acid was the most predominate acid present with levels of between 231 and 1067mg/100ml. Quinic and succinic acids were present at levels of 22 to 129mg/100ml and 8 to 41mg/100ml respectively, with succinic acid present at levels four times those that are commonly reported. Citric and shikimic acid levels were typically below 20 and 3.5mg/100ml respectively while fumaric acid never exceeded 0.22mg/100ml. The juice of cold stored fruit was observed to have succinic and citric acids at levels greater than those observed from ambient and controlled atmosphere storage. The level of fumaric acid in the juice of ambient stored Braeburn fruit showed a marked increase from 0.06mg/100ml to 0.22mg/100ml during storage. Small increases of about 0.03mg/100ml were seen for cold and…

Determination of individual sugars and organic acids of New Zealand varietal apple juice and their use in evaluating authenticity : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Food Technology at Massey University

One of the key challenges in apple juice processing is obtaining a good juice recovery and attaining a juice with good clarity. The presence of pectin and starch components inhibits the juice extraction process and leads to the formation of a cloudy haze which is undesirable in apple juice. For these purposes, maceration enzymes such as pectinase, amylase, cellulose, and hemicellulase are added both before and or after juice extraction to enhance juice recovery percentage and clarify the juice. Process parameters such as type of enzymes used, stage of enzyme addition, incubation time and temperature influence the efficiency of enzymes. The optimisation of these parameters is critically important in apple juice processing for better juice recovery and attaining the desired juice clarity. In this study, juice recovery percentage was compared amongst the control and three treatments- addition of enzyme pectinase at 0.02%, amylase at 0.02% and a combination of both at 0.01%. For the optimisation of process parameters, the type of enzymes used, stage of enzyme addition, incubation temperature, and time were studied as independent variables by comparing with the transmittance value as a dependent variable. Amylase at 0.02%, pectinase at 0.02%, and a combination of 0.01% each of both enzymes were used. The enzyme was added to the pomace and the juice. The treatments were incubated at 200C and 400C. Measurements were done after every 1, 2, 4, and 24 hours of incubation. The juice recovery percentage was not significantly different in the 3 treatments and control where the enzyme was added to the crushed apple. For clarification of apple juice, it is recommended to add the combination of 0.01% each of amylase and pectinase directly to the pomace before juice extraction and incubating the juice obtained at 400C for 24 hours.

Study on Clarification of Apple Juice using Enzymes

http://academic.oup.com/jaoac/article-pdf/55/5/1104/32487641/jaoac1104.pdf

Chemical Composition of Canadian Apple Juice

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Chemical Composition of Canadian Apple Juice