Method for Testing the Purity of Israeli Citrus Juices

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Abstract
An extensive study of Israeli orange and grapefruit juices has been carried out in the last 7 years (1966-1973). About 1000 samples of natural citrus juices were examined for a large number of analytical parameters. On the basis of statistical evaluation of the data of the first year and consideration of their ease of performance, 5 analytical parameters were selected: Brix, formol number, chloramine T number, total sugars, and chlorides. A multivariate normal test was performed under which adulteration or dilution of 15% or more is very likely to be detected at a 1 % level of significance. Analytical results obtained each subsequent year were integrated into multiyear results. Pasteurization of the juice and storage for 6 months did not affect the power of the method.

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