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Detection of apple juice concentrate in the manufacture of natural and sparkling cider by means of HPLC chemometric sugar analyses
- Blanco Gomis, D., Muro Tamayo, D., Suarez Valles, B., Mangas Alonso, J.J.
- Journal of agricultural and food chemistry 2004 v.52 no.2 pp. 201-203
- monosaccharides, high performance liquid chromatography, apple juice, carbohydrate composition, food composition, apple cider, juice concentrates
- An HPLC method for sugar analyses in cider was used in order to detect the presence of apple juice concentrate. Sugars, previously derivatized with p-aminobenzoic ethyl ester, were analyzed by reversed-phase liquid chromatography using a C8 column and a mobile phase of citrate buffer pH 5.5/tetrahydrofuran/acetonitrile, operated in gradient mode. The use of this analytical procedure together with chemometric techniques, such as principal component analysis and Bayesean analysis, allowed the authors to establish the minimum concentration of apple juice concentrate obtained by liquefaction or press technology that can be detected in natural cider.