1971•Journal of AOAC INTERNATIONALRequires access

Detection of Adulteration of Fruit Juice. I. Characterization of Israel Lemon Juice

Alexander Lifshitz, Y Stepak

Abstract

Abstract A survey of some of the constituents of Israel lemon juice was conducted during the last 4 years. Fifty-eight samples of natural juice, obtained from various sources, were tested for a number of analytical parameters, including a detailed free amino acids analysis. The changes of total soluble solids and acidity as the season progressed were traced. The data were given some statistical treatment.

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Key concepts: Lemon juice, Fruit juice, Food science, Orange juice, Chemistry, Statistical analysis, Mathematics, Statistics