Single-strength orange juice

Figure 8. Ascorbic acid retention in single-strength orange juice stored at 23.9°C f( Oj 1.36-1 metal can 7.0-7 foil-lined Brik (aseptic))...

Water, sugars, organic acids and amino acids make up all tut a few tenths of 1 of "single strength" orange juice. A breakdown of the composition of orange juice is presented in Table I. 

Table I. Components of Single Strength Orange Juice...

In conclusion, it has been shown that the visible and ultraviolet absorption, and room temperature fluorescence spectra, obtained from alcoholic solutions of orange juice and related products, may be used for product characterization. The complementary absorption and fluorescence spectra may be utilized for the qualitative detection of adulteration of reconstituted frozen concentrated and single-strength orange juice with pulpwash. Previous investigations (chemical and elemental profile analyses)... 

Figure 3. Flavor profiles of commercial single-strength orange juices canned (------), chilled (-----).

Trammell, D.J., Dalsis, D.E., and Malone, C.T. 1986. Effect of oxygen on taste, ascorbic acid loss and browning for HTST-pasteurised, single-strength orange juice. J. Food Sci 51, 1021-1023. 

Arreola, A.G. Effects of supercritical COj on some quality attributes of single strength orange juice. Masters thesis. University of Florida, Gainesville, FL, 1990. 

Houerou G, Kelly SD, Dennis MJ (1999) Determination of the oxygen-18/oxygen-16 isotope ratios of sugar, citric acid and water from single strength orange juice. Rapid Commun Mass Spectiom 13 1257 1262... 

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