Grape, apple and pineapple juice characterisation and detection of mixtures

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Abstract
Several multivariate statistical methods (principal component, cluster, stepwise discriminant and multiple linear regression analysis) were applied to analytical data obtained by conventional methods and to analytical data for free amino acids, in an attempt to distinguish between grape, apple and pineapple juice. Analysis for methionine, proline, asparagine, arginine and glutamic acid made it possible to differentiate among the 34 samples of grape, apple and pineapple juices studied. Multiple linear regression analysis of computer‐simulated mixtures of grape and apple juices made it possible to detect the proportion of each fruit within the blend.