Abstract
Fourier transform infrared spectroscopy (FT-IR) is compared to various instrumental and physical/chemical methods for differentiating commercial orange juice products. Previous statistical models were generated using the data from an electronic nose (e-nose), a head space gas chromatograph (GC), a mass spectrometer (MS) based chemical sensor, and various physical/chemical measurements. The separation using data from the FT-IR was similar to that obtained from the instrumental methods (e-nose, GC, MS) and chemical/physical measurements. FT-IR is inexpensive technology and common in most labs. An advantage to using an FT-IR would be the likelihood of quality labs currently owning an instrument, or if not, the relatively low cost would not be prohibitive. Seven notfrom-concentrate and 3 from-concentrate orange juice products were analyzed with excellent separation using the data from standard procedures. This compares favorably with the other methods examined in previous years.
