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Linkage assay by digital droplet PCR to assess the freshness of orange juice
- Köppel, René, van Velsen, Franziska, Ganeshan, Arthika
- European food research & technology 2017 v.243 no.6 pp. 1065-1071
- DNA, DNA fragmentation, freshness, heat treatment, orange juice, polymerase chain reaction, taste
- Fresh squeezed juice should not be treated and stored until consummation. However, only few methods are known to be able to analyze juices for their freshness. Here we report a method based on the fragmentation of DNA during processing and storage of orange juices. The method exploits the ability of linkage assays when using digital PCR. To rate the freshness of different orange juice, olfactory and taste testing was performed in parallel. In addition, heat treatment of fresh orange juice was performed to investigate the fragmentation of the DNA. The results show correlation of DNA fragmentation with olfactory and taste rating of market products and suggest that freshness may be measured using a linkage assay by digital droplet PCR.