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ORANGE JUICE PARAMETERS

GRAPEFRUIT JUICE PARAMETERS

APPLE JUICE / PUREE PARAMETERS

GRAPE JUICE PARAMETERS

PINAPPLE JUICE PARAMETERS

LEMON JUICE PARAMETERS

PASSIONFRUIT JUICE PARAMETERS

PEAR PUREE / JUICE PARAMETERS

APRICOT PUREE / JUICE PARAMETERS

TOMATO JUICE PARAMETERS

BLACKCURRANT JUICE / PUREE PARAMETERS

CHERRY JUICE / PUREE PARAMETERS

RASPBERRY JUICE / PUREE PARAMETERS

STRAWBERRY JUICE / PUREE PARAMETERS

PEACH PUREE / JUICE PARAMETERS

MANGO PUREE / JUICE PARAMETERS

GUAVA PUREE / JUICE PARAMETERS

BANANA PUREE / JUICE PARAMETERS

February 2009

Australian Fruit Juice Association Level 1, 6-8 Crewe Place, Rosebery NSW 2018

Phone: 02 9662 4498 Fax: 02 9662 2899 E-mail: [email protected] Internet: www.afja.com.au

Page AFJA REFERENCE GUIDELINE ORANGE JUICE

1

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable juice. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a juice. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected juices having the characteristic colour and flavour of the fruit named. Orange juice is obtained, by definition of the EC Directive, from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that:

• orange juice is made from Citrus sinensis

• fruit flesh (floating cells, coarse pulp) may be re-added to juice in its natural quantity

• only the treatments and processes regulated by the ANZFA Food Standards are permitted

• for the reconstitution of concentrated fruit juices water should have the appropriate characteristics. To be defined in Annex …

• the use of additives is regulated by the ANZFA Food Standards

The reference guideline and the comments to be referred to for their assessment were drawn up on the basis of the results of comprehensive analyses of the industrially essential types and origins.


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2.A ABSOLUTE QUALITY REQUIREMENTS

Commentary Notes

DIRECT JUICE Rel. density 20/20 min. 1.0359 Although most single strength juices will show a

rel density of 1.045 or higher, it has been acknowledged that single strength juices from defined origins and/or varieties can show lower figures, but the lowest acceptable value is 1.0359.

Corresponding brix min. 9.0

ISO-TOPIC VALUES δ D water 0/00 SMOW min - 15 Delete δ 18 O Water 0/00 SMOW min.3.0 Normally, this value is 3 0/00 or higher. (for ‘FRESH’ & ‘NOT FROM CONCENTRATE’ ORANGE JUICE)

JUICE FROM CONCENTRATE

Rel. density 20/20 (min 1.040) Corresponding brix (min 10.0) D-malic acid mg/l n.p.

(not present) D-malic acid is not present in the fruit. Small amounts detected can be due to analytical methodology.

Sulphurous acid mg/l n.p. (not present)

Sulphurous acid is not present in the fruit. The use of sulphurous acid in the manufacture of orange juice is not permitted. Small amounts measured can be due to analytical methodology.

Arsenic and heavy metals Arsenic (As) mg/l max. 0.1 Lead (Pb) mg/l max. 0.2 Copper (Cu) mg/l max. 5.0 Zinc (Zn) mg/l max. 5.0 Iron (Fe) mg/l max. 5.0 In canned products higher values for iron and

tin are possible but they should not exceed official limits

Tin (Sn) mg/l max. 1.0 Mercury (Hg) mg/l max. 0.01 Cadmium (Cd) mg/l max. 0.02


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2.B FURTHER CRITERIA FOR EVALUATION OF IDENTITY AND AUTHENTICITY

Commentary Notes

Titratable acidity at pH 8.1 mval 90 – 240 The acidity is essentially determined by the proportion of citric acid and is subject to variations. The values indicated correspond to 5.8 – 15.4 g/l, calculated as anhydrous citric acid pH 8.1.

Citrac acid g/l 6.3 – 17.0 The values vary depending on the origin, climate, variety and degree of maturity within the limits of the range.

D-Isocitric acid mg/l 65 – 200 The lower limiting value of 65 mg/l is only obtained in exceptional cases for high-ratio products. The contents are consistently between 70 and 130 mg/l.

Citric acid: D-Isocitric acid max. 130 The concentrations of citric acid and D-Isocitric acid correlate within specific limits.

L-malic acid g/l 0.8 – 3.0 The L-malic acid content is primarily determined by the variety and origin. The majority of orange juices show values over 1.1 g/l. The minimum value given of 0.8 g/l is only achieved in rare cases from juices from the Mediterranean area and from Californian navels.

Ash g/l 2.8 – 4.4 The ash content is essentially determined by cultivation conditions. Normally, the ash content is about 3.5 g/l, in the case of Brazilian juices even higher.

Sodium (Na) mg/l max. 120

Potassium (K) mg/l 1250 – 2200 The potassium concentration correlates with ash values. As a rule, the potassium content amounts to 46-49% of the ash.

Magnesium (Mg) mg/l 80 – 130 The magnesium content is determined by the variety and origin and correlates to a large extent with the potassium content. Even in the case of high potassium contents values of 130 mg/l are seldom exceeded. The minimum value indicated may depend on origin. In connection with other criteria, low magnesium values indicate dilution with additional water. The potassium-magnesium ratio can only rarely and to a minimal extent exceed the value of 21.


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Commentary Notes

Calcium (Ca) mg/l 60 – 110 Usually, the calcium content is between 70–110 mg/l. Additions of pulp-wash or skin extracts with a simultaneous increase in the flavonoid glycosides according to DAVIS (hesperidin) and in water-soluble pectins, lead to an increase in calcium concentrations.

Total Phosphorus (P) mg/l 115 – 210 The phosphorus content correlates to a large extent with the ash content. The percentage of phosphorus in the ash does not, exceed the value of 4. Higher values indicate the addition of phosphates, lower values to an over-dilution of the juice

Nitrate (NO3) mg/l max. 5 Oranges contain practically no nitrate. In the case of properly produced orange juice no absorption of nitrate takes place, for which reason a nitrate content under 5 mg/l is to be expected in oranges juices.

Sulphate (SO4) mg/l max. 150 Higher sulphate concentrations indicate, amongst other things, unauthorised sulphur dioxide treatment or the use of unsuitable water for reconstitution.

Formol index ml 0.1 NaOH/100/ml 15 - 26 Normally, the formol number is over 18. When the value is below the minimum value given the origin should be examined. Also juices from fruits, which were not suitably mature or damaged by frost, show lower values. The formol number rises with the increasing degree of maturity and also with a higher extraction pressure.

Flavonoid Glucosides RT 27 (mg/L) 14 min 26 max The Flavonoid glucosides are an indicator of

either the addition of pulp wash or peel extract, or conversely, if below the minimum level, an indicator of dilution with water.

RT 28 (mg/L) 8 18 Narirutin (mg/L) 19 40 Naringen (mg/L) nil 3 Hesperidin (mg/L) 29 40 Didymin (mg/L) 2 6

Narirutin: Hesperidin Ratio 0.53 1.06


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Commentary Notes

Total pectins mg/l max. 700 All pectic substances are indicated as galacturonic acid anhydride. The total pectin and the various soluble pectic substances (water-soluble, oxalate-soluble, alkali-soluble) vary depending on the variety of oranges, maturity and juice extraction techniques. However, in the case of juices containing fruit flesh, depending on the type and quantity of fruit flesh and the technique of its production and subsequent treatment, the limiting values given may be raised by max.200 mg/l for water-soluble pectin and max.300 mg/l for total pectin.

Water soluble pectins mg/l max. 500

Phlorin mg/l (expressed as citric acid)

max. 900 To detect the presence of peel extract.

Polyphenolics (at 325 n m)

min. 0.62 max. 0.88

Total Carotenoids (Aust. Juice) (USA/Brazilian

min 12.0 min 2

max. 22 max. 10

β-carotene (% of total carotenoids)

max. 5 The normal β-carotene content is between 0.5 - 5 %. Higher percentages indicate addition of β-carotene.

Carotene Ester (% of total carotenoids) (Cryptoxanthinester)

max. 11.0 The usual range lies, depending on fruit provenance, between 6 – 10 %.

Xanthophylester (% total carotenoids)

max. 15 Higher values indicate usage of “Tagetes-Carotenoids”.

Glucose g/l 15 – 22 The sucrose: total sugar ratio and the total sugar content are naturally subject to large variations. The glucose-fructose ratio is practically constant. Fructose g/l 16 – 24

Glucose: fructose max. 1.0 The average values for glucose and fructose are distinctly under 30 g/l.

Sucrose g/l 32 - 48 The percentage share of sucrose in the total sugar is less than 50%. The glucose-fructose ratio does not exceed the value of 1.00. As a rule, a glucose surplus and/or too high a proportion of sucrose in the total sugar indicates additional sweetening. A lower proportion of sucrose may be caused by inversion. Glucose: fructose ratios smaller than 0.85 may be indications of glucose decomposition through fermentation.


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Commentary Notes

Sugar-free extract g/l 24 - 34 Sugar-free extract means the total ‘non-sugars’ dissolved in the juice. Values under 24 g/l, in association with peculiarities in other parameters, indicate dilution with additional water. In the case of values over 34 g/l and at the same time lower concentrations of other typical contents, tests should be carried out for extract raising additives (starch hydrolysate, sorbitol, skin extracts, etc.).

Oligo Saccharides (mg/L relative to malto-tetrose)

max.48.0

Amino Acids mg/l mmol/l* The picture is essentially determined by the variety, the degree of maturity of the fruit and the origin.

Aspartic acid 200 – 400 1,5 – 3,01 Authorised process techniques have no influence. This also applies to proline, the amino acid in the highest concentration present. The formol number (per 100 ml) correlates with the proline concentration (g/l). As a rule this ratio is under 30. The glutamic acid content is in general distinctly below 205 mg/l with the most common content between 120 – 150 mg/l.

Threonine 10 – 50 0,08 – 0,42 Serine 105 – 210 1 – 2 Asparagine 225 – 660 1,7 – 5 Glutamic acid 75 – 205 0,51 – 1,39 Glutamine max, 75 max. 0,51 Proline (400 – 1800) 3,91 – 18,17 Glycine 10 – 25 0,13 – 0,33 Alanine 60 – 205 0,67 – 2,3 Valine 10 – 30 0,09 – 0,26 Methionine max, 5 max. 0,03 Iso-leucine 3 – 15 0,02 – 0,11 Leucine 3 – 15 0,02 – 0,11 Tyrosine 5 – 20 0,03 – 0,11 Phenylalanine 15 – 55 0,09 – 0,33 γ-Aminobutyric acid 180 – 500 1,75 - 4,85 Ornithine 3 – 20 0,02 – 0,15 Lysine 20 – 65 0,14 – 0,45 Histidine 5 – 25 0,03 – 0,16 Arginine 400 – 1000 2,3 – 5,75

Ammonia (17)mg/l max.25.5 Ammonia and Ethanolamine are assayed simultaneously in the course of the amino acid analysis

* The range expressed in mmol/l is obtained from the range in mg/l by calculation.


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Commentary Notes

Ethanolamine (61) mg/l max. 36.6 The ammonia content increases with the degree of ripeness. Also too long storage periods or increased storage temperatures will increase the ammonia content in direct juices as well as in juices from concentrate. In this case the indicated maximum value of 25.5 mg/l may be exceeded and also the formol number will be increased correspondingly. An addition of ammonia and/or ethanolamine can be recognised by proper quantitative evaluation of the aminogram and by an increased formol number.

ISOTOPIC VALUES The general comment on isotopes should be carefully read before interpreting iso-tope values.

(D/H)1 Ethanol2H-NMR ppm 103 - 107 The carbon 13 content of samples showing high (D/H)1 values must be analysed for.

δ13D nitrate of sugars 0/00 -65 - -10 The carbon 13 content of samples showing high δD values must be analysed for.

δ13C sugar 0/00 PDB -27 to –23.7 In rare cases, some orange juices have been measured with δ13C of sugars between - 23.7 0/00 and – 24 0/00. In these cases, it is necessary to check for correlations with pulp and carboxylic acids.

δ13C ethanol 0/00 -28 to -25 In rare cases, some orange juices have been measured with δ13C ethanol between - 24.5 0/00 and – 25 0/00 but with (D/H)1 higher than 107 ppm. In these cases, it can also be useful to check for correlations with pulp and carboxylic acids.

δ13C pulp 0/00 -28 to –23.5 The difference between the δ13C content of Pulp (water and acetone non soluble solids) and the δ13C content of sugars from the same juice is between – 1 and + 0.5 per mil.

δ13C acids 0/00 -25.5 to –22.5 The difference between the δ13C content of Acids (precipitated as calcium salts) and the δ13C content of sugars from the same juice is between + 1 and + 2 per mil.

February 2009



AFJA REFERENCE GUIDELINE GRAPEFRUIT JUICE

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable juice. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a juice. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected juices having the characteristic colour and flavour of the fruit named. It is understood that:

• grapefruit juice is made from Citrus paradisi

• fruit flesh (floating cells, coarse pulp) may be re-added to juice in its natural quantity


• for the reconstitution of concentrated fruit juices water should have the appropriate characteristics.

The reference guideline and the comments to be referred to for their assessment were drawn up on the basis of the results of comprehensive analyses of the industrially essential types of origins.



Commentary Notes

DIRECT JUICE Rel. density 20/20 min 1.038 Although most single strength juices will show a

rel density of 1.040 or higher, it has been acknowledged that direct juices from defined origins and/or varieties can show lower figures, but the lowest acceptable value is 1.038.


ISO-TOPIC VALUES δ D water 0/00 SMOW min - 15 δ 18 O Water 0/00 SMOW min. 0


Rel. density 20/20 (min 1.038) Corresponding brix (min 9.5)

D-malic acid mg/l n.p. (not present)

D-malic acid is not present in the fruit. Small amounts detected can be due to analytical methodology.


Sulphurous acid is not present in the fruit. The use of sulphurous acid in the manufacture of grapefruit juice is not permitted. Small amounts measured can be due to analytical methodology.

Hydroxymenthulfurfural (HMF)

mg/l max. 20






Commentary Notes

Titratable acidity at pH 8.1 mval 120 – 290 The acidity is essentially determined by the proportion of citric acid and is subject to variations. The values indicated correspond to 7.7 – 18.5 g/l, calculated as anhydrous citric acid pH 8.1.

Citrac acid g/l 8 - 20 The values vary depending on the origin, climate, variety and degree of maturity within the limits of the range of variatons.

D-Isocitric acid mg/l 140 - 350 In general, the values are about 200 mg/l. The lower limiting value of 140 mg/l is only attained in the case of juice with extremely low acidity. The maximum value may be exceeded by juices rich in extract and acid.

Citric acid: D-Isocitric acid 50 - 95 The concentrations of citric acid and D-Isocitric acid correlate within specific limits. Closer correlations are to be found by differentiation according to variety and origin : ratios under 50 are found in juices of fruits from California and Texas and from Central America (particularly Mexico). As a rule the values go up to 80. Values over 95 have not been found.

L-malic acid g/l 0.2 – 1.2 This has not been found to depend on variety or origin. Normally, the values are about 0.5 g/l. The values are always within the range of variations given. Values in the lower range may also be microbiologically influenced.

Ash g/l 2.3 – 4.5 The ash content is essentially determined by cultivation conditions. Normally, the ash content is about 2.7 g/l. Figures in excess of the limiting value have not been observed and are rare below the lower limiting value.

Sodium (Na) mg/l max. 120



Commentary Notes

Potassium (K) mg/l 900 - 2000 The potassium concentration correlates with ash values. As a rule, the potassium content amounts to 46-49% of the ash. In general, the value is not below 1000 mg/l.

Magnesium (Mg) mg/l 65 – 150 The magnesium content correlates to a large extent with the potassium content. Normally, the magnesium value is about 90 mg/l. In association with other criteria, low magnesium values indicate dilution. The potassium-magnesium ratio in practice does not exceed the value of 20.

Calcium (Ca) mg/l 50 – 160 Usually, the calcium content is between 60 and 130 mg/l. Values over 140 mg/l can also be the result of poor quality, excessive pressure or process technology. Additions of pulp-wash or peel extracts with a simultaneous increase in the flavonoid glycosides according to DAVIS (naringin) and in water-soluble pectins, lead to an increase in calcium concentrations.

Total Phosphorus (P) mg/l 100 – 200 The phosphorus content correlates to a large extent with the ash content. The percentage of phosphorus in the ash does not, with the exception of Israeli juices, exceed the value of 6. Values in excess of this indicate the addition of phosphates, lower values to an over-dilution of the juice

Nitrate (NO3) mg/l max. 5 Grapefruits contain practically no nitrate. Also, in the case of properly produced grapefruit juice no absorption of nitrate takes place, for which reason a nitrate content under 5 mg/l is to be expected in grapefruit juices.

Sulphate (SO4) mg/l max. 150 Higher sulphate concentrations indicate, amongst other things, unauthorised sulphur dioxide treatment or the use of unsuitable water when diluting the concentrate.

Formol index ml 0.1 Mol NaOH/100/ml 14 – 30 Normally, the formol number is over 16. The value is never below the minimum value given the origin of 14. Only juices from fruits, which were not suitably mature or damaged by frost, show lower values. The formol number rises with the increasing degree of maturity and also with a higher extraction pressure.



Commentary Notes

Naringin (Davis) mg/l max. 1200 The flavonoid glycosides which may be determined from the centrifuged juice according to the DAVIS method, are calculated as naringin. The value is on average about 800 mg/l. The maximum value indicated of 1200 mg/l is rarely exceeded. Higher values may be achieved both by processing fruit, which is too soft and by excessive extraction pressure. In addition, an increase may be caused by pulp-wash addition, which is also to be recognised by a changed pectin composition. The “genuine” narangin content determined by means of HPLC is smaller than the “Davis value” and for properly produced juices is as a rule between 500 and 700 mg/l.

Total pectins mg/l max. 700 All pectic substances are indicated as galacturonic acid anhydride. The total pectin and the various soluble pectic substances (water-soluble, oxalate-soluble, alkali-soluble) vary depending on the variety of grapefruit, maturity and juice extraction techniques. The maximum values are seldom exceeded in properly produced juices, in so far as their pulp content does not exceed 10%. The causes of exceeding the values indicated 500 mg/l for water-soluble pectin and 700 mg/l for total pectin are in general attributable to the processing of over-ripe fruit and/or incorrect use of technology. Other causes may be the use of pulp-wash or peel extracts. As further criteria for assessing a product meeting specifications, the values for alkali-soluble (max. 300 mg/l) and oxalate soluble (max. 200 mg/l) pectin may be taken into consideration. In the case of juices containing fruit flesh, depending on the type and quantity of fruit flesh and the technique of its production and subsequent treatment, the limiting values given may be raised by max. 200 mg/l for water-soluble pectin and max. 300 mg/l for total pectin, and even more in case of excessive amounts of fruit flesh or pulp.




Commentary Notes

Glucose g/l 20 – 50 The average values for glucose and fructose are distinctly under 30 g/l. Glucose : fructose ratio under 0.90 may be an indication of microbiological decomposition of glucose.

Fructose g/l 20 – 50

Sucrose g/l 5 - 40 The sucrose content and consequently the sucrose: total sugar ratio are naturally subject to large variations. Only in extreme cases (juices rich in extract) a value of 35-40 g/l of sucrose is achieved. The percentage share of sucrose in the total sugar does not in practice exceed 40% and will only exceed this value in exceptional cases (eg, Central America).

Sugar-free extract g/l 25 – 40 Sugar-free extract means the total ‘non-sugars’ dissolved in the juice. Values under 25 g/l, in association with peculiarities in other parameters, indicate dilution with additional water. In the case of values over 40 g/l and at the same time lower concentrations of other typical contents, tests should be carried out for extract raising additives (starch hydrolysate, sorbitol, skin extracts, etc).

Amino Acids mg/l mmol/l*

Aspartic acid 400 – 800 3,01 – 6,02 The distribution of the individual amino acids with the exception of proline is not substantially influenced by either variety or origin. Likewise, authorised process techniques have no influence. In the case of proline, juices from South American origin are in the lower range, with values even under 200 mg/l. Juices from Israeli fruits tend to have higher concentrations. The glutamine concentration in fresh juices or juices which just have been reconstituted may exceed the maximum value.

Threonine 12 – 36 0,1 – 0,3 Serine 105 – 210 1 – 2 Asparagine 240 – 800 1,81 – 6,06 Glutamic acid 80 – 235 0,54 – 1,6 Glutamine max. 75 max. 0,51 Proline 200 – 1400 1,74 – 12,17 Glycine 11 – 38 0,15 – 0,51 Alanine 62 – 180 0,7 – 2,02 Valine 12 – 35 0,1 – 0,3 Methionine max. 10 max. 0,07 Iso-leucine 1 – 10 0,01 – 0,08 Leucine 1 – 10 0,01 – 0,08 Tyrosine max. 18 max. 0,1 Phenylalanine 9 – 46 0,05 – 0,28 γ-Aminobutyric acid 180 – 570 175 – 5,5 Ornithine 1 – 26 0,01 – 0,2 Lysine 12 – 58 0,08 – 0,4 Histidine 2 – 25 0,01 – 0,16 Arginine 240 - 830 1,38 – 4,77



Commentary Notes

Ammonia (17) mg/l 13,6 – 51.0 Ammonia and Ethanolamine are assayed simultaneously in the course of the amino acid analysis

Ethanolamine (61) mg/l max. 24.4 The ammonia content increases with the degree of ripeness. Also too long storage periods or increased storage temperatures will increase the ammonia content in direct juices as well as in juices from concentrate. In this case the indicated maximum value may be exceeded and also the formol number will be increased correspondingly. An addition of ammonia and ethanolamine can be recognised by proper quantitative evaluation of the aminogram and by an increased formol number.





(D/H)1 Ethanol2H-NMR ppm 102 - 106 The lower limit of 102 ppm is only approached in American origins which also show lower carbon 13 content; Mediterranean juices show higher values (higher than 104 ppm).

δ13C sugar 0/00 -28 to –25 Usual values are within the range of -27 0/00 to -25 0/00. Sugars from distinguished countries can rarely show values higher than –25 (eg. Mediterranean countries) or below –27 (eg, Mexico).

δ13C ethanol 0/00 -29 to -26 δ13C values in the upper part of the range are only observed in Mediterranean juices but with corresponding (D/H)1 values above 104 ppm.

δ13C pulp 0/00 -28 to –24.5 The difference between the δ13C content of Pulp (water and acetone non soluble solids) and the δ13C content of sugars from the same juice is between –0.5 and +0.5 per mil.

δ13C acids 0/00 -26.5 to –23.5 The difference between the δ13C content of Acids (precipitated as calcium salts) and the δ13C content of sugars from the same juice is between 1 and 2 per mil.

February 2009



AFJA REFERENCE GUIDELINE APPLE PUREE JUICE

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable juice. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a juice. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected juices having the characteristic colour and flavour of the fruit named. Apple Puree juice/puree is obtained from mature and sound fruit by mechanical processes and is treated by physical means and/or diffusion processes provided that the concentrated juice thus obtained show the same organoleptical and analytical characteristics as the product obtained by mechanical processes only. It is understood that:

• Apple Puree juice is made from fruit of Malus domestica

• Apple Puree juice is naturally cloudy or clear



• the use of additives is regulated by the ANZFA Food Standards.




Commentary Notes DIRECT JUICE Rel. density 20/20 min 1.040 Although most single strength juices will show a

rel density of 1.040 or higher, it has been acknowledged that direct juices from defined origins and/or varieties can show lower figures, but the lowest acceptable value is 1.040.


ISO-TOPIC VALUES δ D water It is considered that the δ D value is related to

the δ18 O value according to the relation δ D = max 8*δ18 0+2

δ 18 O Water 0/00 SMOW min.-5 JUICE/PUREE FROM CONCENTRATE

Rel. density 20/20 min 1.045 Corresponding brix min 11.2

FOR ALL APPLE PUREE JUICE / PUREE

Volatile acids as acetic acid

g/l max. 0.4

Ethanol g/l max. 3.0

Lactic acid g/l max. 0.5




Sulphurous acid is not present in the fruit. The use of sulphurous acid in the manufacture of Apple Puree juice is prohibited. However, small amounts detected can be due to analytical methodology.


mg/l max. 20

Patulin ug/l max. 50


tin are possible but they should not exceed official limits.




Commentary Notes

Titratable acidity at pH 8.1 mval 52 - 117 Depending on the types of Apple Purees tasting from sweet to tart, the total acidity is subject to substantial variations. The values indicated correspond to 2.3 – 7.5 g/l, calculated as anhydrous citric acid pH 8.1.

Citric acid mg/l 50 – 200 The citric acid content does not exceed 200 mg/l. Higher values indicate the addition of citric acid or other fruit juices. In exceptional cases the value may be below the lower value of the range.

L-malic acid g/l min. 3.0 In the case of juices from extremely sweet Apple Purees or from stored fruit, the value may be below the minimum value (30 g/l).

Fumaric acid mg/l max. 5.0 Higher values refer either to an addition of exogenous L-malic acid or to specific microbial contaminations during processing. In the last case values over 10 mg/l should be evaluated as a deviation of good manufacturing practice. To confirm the microbial origin of fumaric acid it is necessary to check other relevant parameters like other organic acids, volatile acids, lactic acid, ethanol and patuline.

Ash g/l 1.9 – 3.5 The proportion of the individual minerals included in the ash, vary within relatively narrow ranges. The mineral content correlates with the sugar-free extracts and amounts to about 10% of this value. In general, the values are about 2.5 g/l. If the ash content is below the value of 1.9 g/l dilution by water is suspected or a dilution of concentrates beyond the authorised amount. Treatment with suitable clarification materials does not in practice change the mineral composition.

Potassium (K) mg/l 900 - 1500 The potassium content varies within narrow limits and on average amounts to 48 % of the ash. In general, the value is about 1200 mg/l.



Commentary Notes

Magnesium (Mg) mg/l 40 - 75 In general, the magnesium content is about 50 mg/l and the spread relatively small. The minimum value indicated is often not attained in the case of juices from “sweet” Apple Purees. In the case of juices from tart Apple Purees this happens only in exceptional cases. Values over 70 mg/l hardly ever occur. In connection with other criteria, low magnesium contents indicate dilution.

Calcium (Ca) mg/l 30 - 120 The calcium content seldom exceeds 80 mg/l.

Total Phosphorus (P) mg/l 40 - 75 In general, the values are about 70 mg/l. A high phosphorus content in relation to the ash points to the addition of phosphates, lower values indicate dilution.

Nitrate (NO3) mg/l max. 5 Apple Purees contain practically no nitrate; also in the case of properly produced Apple Puree juice no absorption of nitrate takes place, for which reason a nitrate content under 5 mg/l is to be expected in Apple Puree juices.

Sulphate (SO4) mg/l max. 150 Higher sulphate concentrations indicate, amongst other things, unauthorised sulphur dioxide treatment or the use of unsuitable water for reconstitution of the concentrate.

Formol index ml 0.1 Mol NaOH/100/ml 3 - 10 The formol number varies between relatively wide limits. The values are usually between 3 and 5. Juices from “sweet” Apple Purees may not even reach the minimum value indicated. Fining agents containing protein do not change the formol number in practice.

Glucose g/l 15 - 35 In Apple Purees, glucose, fructose and sucrose are the main types of sugar. The minimum values indicated for glucose and fructose are not achieved in practice. The proposition of fructose is about 2 to 3 times as great as the glucose content.

Fructose g/l 45 - 85

Glucose : Fructose

0.3 – 0.5 Glucose : fructose ratio may, in exceptional cases, be slightly lower than 0.30. Values in excess of 0.50 indicate, in association with further indices, sweetening with glucose rich types of sugar.


2.B FURTHER CRITERIA FOR EVALUATION OF IDENTITY AND AUTHENTICITY Commentary Notes

Sucrose g/l 5 - 30 The sucrose content depends on the degrees of maturity and may constitute a third of the total quantity of sugar, but is usually less.


(D/H)1 Ethanol2H-NMR ppm 97 - 101 Apple Puree juice of certain origins may rarely show (D/H)1 values below the stated minimum (down to 96ppm). South Africa Apple Puree juices show values above the stated maximum of 101 ppm. The carbon 13 content of samples showing high (D/H)1 values must be analysed for.

δ13C sugar 0/00 PDB -27 to – 23.5

δ13C ethanol 0/00 -28 to -25

Sugar-free extract g/l 18 – 29 Sugar-free extract means the total ‘non-sugars’ dissolved in the juice. It is essentially characterised by the content of fruit acids, minerals and D-sorbitol. The average value is about 22. If the acid and D-sorbitol content is extremely low, especially in the case of juices made from Apple Purees with low acidity, the minimum value may not be attained. Authorised processing measures have practically no influence on the sugar-free extract.

Sorbitol g/l 2.5 – 5 Apple Puree juices always contain D-sorbitol. The content, although small, fluctuates within a relatively wide range. The average content is about 4 g/l. Juices from “sweet” Apple Purees tend to have lower values, although only in exceptional cases fall slightly below the minimum value may be exceeded. In such cases, it should be checked for the addition of pear.



Commentary Notes

Amino Acids mg/l mmol/l*

Aspartic acid 30 – 300 0.23 - 2.26 The assessment of Apple Puree juices on the basis of the amino acid spectrum is limited by the fact that most of the concentrations are too low and the range of the individual free amino acids too great both when comparing the varieties of Apple Puree and also the different crop years. It is also dependent on the processing technology. In spite of these limitations, it seems a characteristic of Apple Puree juice that the asparagine content is distinctly in excess of that of any other amino acid and the sum of asparagine and aspartic acid as a rule amounts to 80% of the total free amino acids. Only in exceptional cases is this value slightly lower. Nevertheless, the amino acid analysis allows protein hydrolysate and foreign juice additives to be recognised.

Threonine 1 – 20 0.01 – 1.17 Serine 5 – 60 0.05 – 0.57 Asparagine 100 – 1500 0.76 – 11.36 Glutamic acid 10 – 200 0.07 – 1.36 Glutamine max.25 max. 0.17 Proline max.20 max. 0.17 Glycine max.10 max. 0.13 Alanine 1 – 50 0.01 – 0.56 Valine max. 40 max. 0.34 Methionine max. 30 max. 0.2 Iso-leucine max. 10 max. 0.08 Leucine max. 10 max. 0.08 Tyrosine max. 10 max. 0.06 Phenylalanine max. 15 max. 0.09 γ-Aminobutyric acid 1 – 30 0.01 – 0.29 Ornithine max. 1 max. 0.01

Lysine max. 10 max. 0.07 Histidine max. 10 max. 0.06 Arginine max. 10 max. 0.06

Aspartic acid + asparagine

Min. 80% of total free amino acids (The total free amino acids is the sum of aspartic acid, serine, asparagine, glutamic acid, alanine and y-aminobutyric acid.)


February 2009



Page AFJA REFERENCE GUIDELINE GRAPE JUICE

1

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable juice. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a juice. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected juices having the characteristic colour and flavour of the fruit named. Grape juice is obtained from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that:

• grape juice is made from fruits of Vitis vinifera

• grape juice is naturally cloudy or clear



• the use of additives is regulated by the ANZFA Food Standards

The manufacture of grape juice from concentrate is possible on condition that the composition and quality characteristics of the original juice are retained. In this respect it is understood that, if necessary, precipitated tartar collected from the concentration process has to be re-added in order to restore the original characteristics. The reference guideline and the comments to be referred to for their assessment were drawn up on the basis of the results of comprehensive analyses of the industrially essential types and origins.


2


Commentary Notes

DIRECT JUICE Rel. density 20/20 min 1.055 Although most direct juices will show a rel

density of 1.065 or higher, it has been acknowledged that single strength juices from defined origins and/or varieties can show lower values, but the lowest acceptable value is 1.055.


ISO-TOPIC RATIO δ D water δ 18 O Water 0/00 SMOW min - 2


Rel. density 20/20 min 1.065 Corresponding brix min. 15.0

FOR ALL GRAPE JUICES

Volatile acids as acetic acid g/l max. 0.4






Sulphurous acid is not present in the fruit. The total sulphur dioxide content may not exceed 10 mg/l in the end product. Juices produced without SO2 in any case contain less than 10 mg/l SO2. Values over 120 mg/l may indicate inadequate de-sulphiting.

Hydroxymethulfurfural (HMF)

mg/l max. 20


3


Commentary Notes Arsenic and heavy metals Arsenic (As) mg/l max. 0.1 Due to technology and circumstances used at

the moment in some regions, an iron content of max.10 mg/l is allowed till 31.12.1999. As of 01.01.2000 all juices should not show more than the mentioned 5 mg/l. In canned products higher values for iron and tin are possible but they should not exceed official limits

Lead (Pb) mg/l max. 0.2 Copper (Cu) mg/l max. 5.0 Zinc (Zn) mg/l max. 5.0 Iron (Fe) mg/l max. 5.0 Tin (Sn) mg/l max. 1.0 Mercury (Hg) mg/l max. 0.01 Cadmium (Cd) mg/l max. 0.02


4


Commentary Notes

Titratable acidity at pH 8.1 mval 60 - 160 The principal acids appearing in grape juice are tartaric acid and malic acid.

Citrac acid g/l max. 0.5 The concentration of citric acid present in grapes is limited. If the maximum standard value is exceeded, this may result from the addition of citric acid or of a juice containing citric acid.

Tartaric Acid g/l 2.0 – 7.0 The tartaric acid content of a grape juice depends on the degree of maturity, the type of fruits processed and the storage treatment (de-acidification, possible potassium hydrogen tartrate precipitation). In order to recognise an addition of tartaric acid the calculation of “free tartaric acid” is necessary. The following equations apply:

• Potassium (g/l) x 150 : 39 = bound tartaric acid (g/l) : and

• Free tartaric acid (g/l) = tartaric acid (g/l) minus bound tartaric acid (g/l).

In general, the ascertainable tartaric acid is less than may be calculated on the basis of the potassium content. In the case of low potassium content and at the same time of a high proportion of tartaric acid, it may be that not all the tartaric acid is “bound” by the potassium. Natural concentrations of “free tartaric acid” in fact only appear in grape juices from acidic grapes and in products from immature grapes and can be due to special climate and/or regional conditions. An addition of tartaric acid is proved if these exceptions (immature vine and high malic acid content) are not applicable and 1.0 g/l of “free tartaric acid” is exceeded. In principle, however, smaller proportions of “free tartaric acid” should already be assessed critically.

Tartaric Acid (free) g/l max. 1.0

L-malic acid g/l 2.5 – 7.0 The L-malic acid content is particularly dependent upon varieties and weather. With increasing maturity of the grapes, there is a reduction in L-malic acid. Values below the lower limit can only be contained in some cases depending on the vintage and the variety.


5


Commentary Notes Ash g/l 2.2 – 5.0 The variations in ash content are caused

amongst other things by formation and precipitation of tartar as a result of storing the grape juices. In general, the values are about 3.0 g/l. In the case of ash content below 2.2 g/l. unauthorised dilution is suspected or the processing of concentrates or semi-concentrates unsuitable for the production of grape juice. A loss of 1g of tartaric acid through tartrate precipitation reduces the ash content by about 0.46 g/l. Treatment with authorised clarifying agents has practically no influence on the ash content.

Potassium (K) mg/l 900 - 2000 It is rare for freshly squeezed grape juices to contain potassium concentrations of less than 1400 mg/l. A considerable reduction can occur through the natural tartrate precipitation (if 1g of tartaric acid is lost the potassium content is reduced by about 260 mg/l). In the case of high calcium concentrations, which indicate de-acidification with calcium salts, the potassium content is correspondingly higher through the lesser tartrate precipitation associated with this. As a rule, the potassium content amounts to over 40% of the ash value. In exceptional cases, this percentage may not be attained. Low potassium content and at the same time a low percentage share in the ash lead to the conclusion that unauthorised manipulation has taken place. For white grape juice the minimum values could be as low as 850 mg/l. Incorrectly reconstituted juices from grape juice concentrates (precipitated tartar remains undissolved) may contain potassium figures below the minimum value.

Magnesium (Mg) mg/l 75 - 150 In general, the values are around 90 mg/l. Unadulterated grape juices seldom contain magnesium concentrations below 80 mg/l. However, white grapes from special areas eg, in France, Spain and Germany can show lower figures. Although if the value is significantly lower this must be assessed critically and together with other parameters permit the detection of water treatment, there may be failure to reach the minimum value in exceptional cases.


6


Commentary Notes

Calcium (Ca) mg/l 100 –250 Usually, the calcium content of a grape juice is essentially influenced by its storage treatment. Freshly squeezed grape juices, which have not been subject to any further treatment, occasionally contain calcium values under 100 mg/l. Only in exceptional cases is this value not attained by commercial juices. A partial de-acidification undertaken with calcium carbonate has the effect of increasing the calcium concentration. The maximum value given may in this case be exceeded (up to 350 mg/l). De-acidified grape juices with low tartaric acid content have a comparatively high concentration of potassium.

Nitrate (NO3) mg/l max. 10 The nitrate content is normally below 10 mg/l. In very exceptional cases (origin, variety, fertilisation techniques) values could reach a max value of 15mg/l. Higher values, with a simultaneous lowering of other values, indicate dilution with water containing nitrate.

Sulphate (SO4) mg/l max. 350 The naturally low sulphur content is raised by oxidation of sulphur dioxide used as a means of treatment for storage and for the temporarily making the grape juices non-perishable “De-sulphited” grapes juices may have an excessive sulphate content. Also in the case of longer storage under sulphur dioxide, the maximum authorised limiting value of 350 mg/l may be exceeded, depending on the length of storage and/or the type of de-sulphiting.

Total Phosphorus (P) mg/l 80 – 180 The natural phosphorus content is seldom under 100 mg/l. Values under 90 mg/l should already be examined critically and may indicate dilution with water. Higher concentrations are only to be seen in juices rich in minerals and in extract.

Formol index ml 0.1 Mol NaOH/100/ml 10 – 30 The minimum value given may not be obtained for example in the case of sweet juices from South of France and southern EU countries. Likewise, if over-ripe and/or rotten grapes are used, this could reduce the minimum value given.


7


Commentary Notes Glucose g/l 60 - 110 The sugar content is subject to natural

variations. Average values of glucose and fructose are about 80 g/l.

Fructose g/l 60 - 110 The maximum values indicated for glucose and fructose are in practice not attained.

Glucose: fructose 0.9 – 1.03 The glucose: fructose ratio only exceeds the value of 1.00 in rare cases. Values under 0.90 may be caused by the start of fermentation.

Sucrose g/l traces Apart from freshly squeezed juice, there is no evidence of sucrose in grape juice according to the chemical methods of analysis given. Small amounts detected can be due to analytical methodology.

Sugar-free extract g/l 18 - 32 The sugar-free extract of a grape juice may be lowered by tartrate precipitation. In the event of the loss of 1g of tartaric acid by tartrate precipitation, it falls by about 1.8 g/l. This is to be taken into consideration in the assessment. Acidic grape juices may exceed the maximum value give in exceptional cases. Juices from red grapes tend to have higher values, compared with those from white grapes.


8


Commentary Notes Amino Acids mg/l mmol/l* Aspartic acid 5 – 100 0,04 – 0,75 The assessment of grape juices on the basis of

the amino acid spectrum is limited by the fact that the total concentrations are too low and the range of variation of the individual free amino acids too great, both when comparing the varieties of grape and also the different crop years. It is also dependent on the processing technology. The amino acid spectrum is consequently only available to a limited extent for the assessment of grape juices. It does however allow protein hydrolysates and other additives to be recognised. Failure to reach the lower proline content is only occasionally to be found in the case of specific varieties and origin of white grapes and can be as low as 100 mg/l.

Threonine 20 – 200 0,17 – 1,68 Serine 20 – 100 0,19 – 0,95 Asparagine traces – 50 traces – 0,38 Glutamic acid 20 – 150 0,14 – 1,02 Glutamine traces – 800 traces – 5,48 Proline 150 – 1000 1,3 – 8,7 Glycine traces – 30 traces – 0,4 Alanine 50 – 300 0,56 – 3,37 Valine 10 – 100 0,09 – 0,85 Methionine traces – 60 traces – 0,4 Iso-leucine 10 – 100 0,08 – 0,76 Leucine 10 – 100 0,08 – 0,76 Tyrosine traces – 50 traces – 0,28 Phenylalanine traces – 170 traces – 1,06 γ-Aminobutyric acid 50 – 250 0,49 – 2,43 Ornithine traces – 50 traces – 0,38 Lysine traces – 40 traces – 0,27 Histidine traces – 100 traces – 0,65 Arginine 150 – 1100 0,86 – 6,32 ISOTOPIC VALUES The general comment on isotopes should be

carefully read before interpreting iso-tope values.

(D/H)1 Ethanol2H-NMR ppm 99 – 106 The carbon 13 content of samples showing high (D/H)1 values must be analysed for.

δ13C sugar 0/00 PDB -28 to –23 Depending on the origin and the region where grapes are harvested the δ13C values can exceed this range.

δ13C ethanol 0/00 -29 to –24


February 2009



Page AFJA REFERENCE GUIDELINE PINEAPPLE JUICE

1

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable juice. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a juice. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected juices having the characteristic colour and flavour of the fruit named. Pineapple juice is obtained from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that:

• pineapple juice is made of Ananas comosus (Bromeliaceae).

• pineapple juice is obtained from the edible part of the fruit

• acidification by the addition of citric acid up to 3 g/l is permitted generally if properly labelled



2


Commentary Notes DIRECT JUICE Rel. density 20/20 min 1.042 Although most direct juices will show a rel

density of 1.052 or higher, it has been acknowledged that single strength juices from defined origins and/or varieties can show lower values, but the lowest acceptable value is 1.042.


ISO-TOPIC VALUES δ D water 0/00 SMOW min - 15 δ 18 O Water 0/00 SMOW min.0



FOR ALL PINEAPPLE JUICES

Iso-tope ratio δ13C sugar 0/00 PDB -13.5 to –11 In some cases (eg. Ivory Coast) values have

been measured close to –150/00 PDB. Pineapple is a plant exhibiting Crassulacean Acid Metabolism (CAM) and its δ13C content might be influenced by their environment.







Sulphurous acid is not present in the fruit. The use of sulphurous acid in the manufacture of pineapple juice is prohibited. However small amounts detected can be due to analytical methodology.


mg/l max. 20


3


Commentary Notes Arsenic and heavy metals Arsenic (As) mg/l max. 0.1 Lead (Pb) mg/l max. 0.2 Copper (Cu) mg/l max. 5.0 Zinc (Zn) mg/l max. 5.0 Iron (Fe) mg/l max. 5.0 In canned products higher values for iron and




4


Commentary Notes

Titratable acidity at pH 8.1 mval 50 – 180 The level of acidity is essentially determined by the proportion of citric and malic acid and depends very much on climate and soil conditions. The values indicated correspond to 3.2 – 12.5 g/l, calculated as anhydrous critic acid (pH 8.1). The sum of malic and citric acid is approx 30% higher than the Titratable acid (pH 8.1 calculated as citric acid). Tartaric acid is not present in the fruit.

Citric acid g/l 3.0 – 14.5 The amount of citric acid is in all cases higher than that of malic acid. The citric: malic acid ratio varies between 2 and 4.

D-Isocitric acid mg/l 80 - 250 The normal range is between 100 and 200 mg/l. Values lower than 100 mg/l can only be obtained in high ratio products (eg, from Brazil).

Citric acid: D-Isocitric acid 25 - 70 Only in rare cases the ratio can be higher than 65. But values higher than the limit indicate the addition of citric acid.

L-malic acid g/l 1.0 – 4.0 The naturally present quantity is mainly between 1 and 3 g/l.

Ash g/l 2.2 – 5.1 The ash content depends very much upon processing techniques. Normally the ash content is about 3 g/l. Juices produced from fruit flesh only show values in the lower part of the given range.

Potassium (K) mg/l 900 – 2000 The potassium content depends upon processing technology. The average value is approximately 1350 mg/l. Values higher than the max. limit indicates that peel parts may have been used. Values below the lower limit indicate the over proportional use of cores or over-dilution. The potassium content amounts to 35 – 50% of the ash.


5


Commentary Notes

Magnesium (Mg) mg/l 75 - 250 The magnesium content is not influenced by technology, because it is homogeneous over the whole fruit. In connection with other criteria, low magnesium values suggest that dilution with additional water may have taken place.

Calcium (Ca) mg/l 40 - 250 The calcium content depends very much upon processing technology. It is not homogeneously distributed over the fruit: lower values in the core, higher values in the peel.

Total Phosphorus (P) mg/l 50 – 150 The phosphorus content is higher in the external parts of the pineapple fruit. Therefore, the use of peel extracts increase the content of phosphorus.

Sulphate (SO4) mg/l max. 100 Higher sulphate concentrations indicate, amongst other things, unauthorised sulphur dioxide treatment or the use of unsuitable water when diluting the concentrate.

Nitrate (NO3) mg/l max. 15 Pineapple contains in different parts of the fruit different concentrations of nitrate. Especially the core can show higher concentrations. In the case of values over 15 mg/l the technology and practice of fertilisation should be investigated.

Formol index ml 0.1 Mol NaOH/100/ml 8 - 20 All values examined are within the given range. Values below 8 indicate dilution with water or over-proportional use of cores.

Total pectin mg/l max. 600 All pectic substances are indicated as galacturonic acid anhydride. In most cases the concentration of water soluble pectin s below 400 mg/l. Values higher than 500 mg/l (resp. 600 mg/l for total pectin) indicate addition of pectin.


Glucose g/l 11 - 25



6


Commentary Notes Glucose: Fructose

0.6 – 1.2 If the glucose: fructose ratio is higher than the upper limit of 1.2 it indicates an over-proportional use of core and/or external parts of the fruit and, therefore, the technology should be investigate. Values higher than 1.25 indicate addition of sugar with high glucose content. A glucose: fructose ratio below 0.8 may be an indication of glucose decomposition through fermentation.

Sucrose g/l 25 – 80 Pineapple juices contain high amounts of sucrose. The proportion of sucrose to total sugar ranges from 27 to 70%.

Sugar-free extract g/l 15 – 40 Sugar-free extract means the total “non-sugars” dissolved in the juice. Values under 15 g/l, in association with peculiarities in other parameters, indicate dilution with additional water.

L-Asorbic acid mg/l min. 50 Pineapple juice contains much lower values of ascorbic acid than eg. citrus juices. The minimum value is 50 mg/l.

Hesperidin/Naringin In case of suspicion that citrus juices may have been added, the presence of flavonoid glycosides should be checked. Both hesperidin and naringin are not present in pineapple and therefore suitable as an additional indicator (for this the HPLC method IFU 58 has to be used).


7


Commentary Notes Amino Acids Aspartic acid (133) mg/l 40 –120 Characteristically for pineapple is a low content

of arginine and in comparison with other fruit juices a relatively high content of methionine and glycine. Proline normally ranges from 8 to 35 mg/l. If values are higher than 50 mg/l the addition of other juices should be investigated.

Threonine (119) mg/l 12 – 45 Serine (105) mg/l 50 – 200 Asparagine (132) mg/l 145 – 1000 Glutamic acid (147) mg/l 20 – 120 Glutamine (146) mg/l max. 200 Proline (115) mg/l 8 – 50 Glycine (75) mg/l 10 – 70 Alanine (89) mg/l 25 – 150 Valine (117) mg/l 10 – 50 Methionine (149) mg/l 30 – 85 Iso-leucine (131) mg/l 5 – 40 Leucine (131) mg/l 5 – 10 Tyrosine (181) mg/l 10 – 75 Phenylalanine (165) mg/l 10 – 50 γ-Aminobutyric acid (103) mg/l 15 – 100 Ornithine (132) mg/l max. 5 Lysine (146) mg/l 15 – 60 Histidine (155) mg/l 10 – 50 Arginine (174) mg/l max. 50

February 2009



Page AFJA REFERENCE GUIDELINE LEMON JUICE

1

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable juice. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a juice. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected juices having the characteristic colour and flavour of the fruit named. Lemon juice is obtained from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that:

• lemon juice is made from Citrus limon

• lemon juice is naturally cloudy or clear

• fruit flesh (floating cells, coarse pulp) may be re-added to juice obtained from concentrate in its natural quantity



• the use of additives is regulated by the ANZFA Food Standards’ additives directives.



2


Commentary Notes DIRECT JUICE Rel. density 20/20 min 1.028 Although most single strength juices will show a


Corresponding brix min. 7

ISO-TOPIC RATIO δ D water 0/00 SMOW min - 15 δ 18 O Water 0/00 SMOW min.0


Rel. density 20/20 min 1.032 Corresponding brix min. 8

FOR ALL LEMON JUICES

L-ascorbic acid mg/l min. 150 The content is subject to variations depending on variety, ripeness, processing and storage conditions. The natural L-ascorbic content of fresh juice is as a rule over 300 mg/l. 150 mg/l L-ascorbic acid must still be guaranteed at the date of expiry by which it is to be consumed.

Volatile Oils ml/l max. 0.5







Sulphurous acid is not present in the fruit. However the addition of sulphurous acid may be permitted according to national derogation and if properly labelled.


mg/l max. 20


3






4


Commentary Notes

Titratable acidity at pH 8.1 mval 700 – 970 The acidity is essentially determined by the proportion of citric acid and is subject to variations. The values indicated correspond to 44.8 to 62.0 g/l, calculated as anhydrous citric acid pH 8.1.

Citrac acid g/l 45 - 63 The citric acid content determines the share of Titratable acid. For the ratio of Titratable acid (pH 8.1 – calculated as citric acid) and citric acid, a central value of 1.02 and a variation between 0.95 and 1.10 were calculated.

D-Isocitric acid mg/l 230 - 500 Mainly American and Israeli juices lie in the upper part of the range, whereas Italian juices are mostly in the lower part. In some cases, the specified maximum values is exceeded. A low content frequently occurs in juices with low acidity. A decrease of the D-Isocitric acid content during the harvesting period can be noticed. Values below 230 mg/l are not observed.

Citric acid: D-Isocitric acid max. 200 The concentrations of citric acid correlates with the D-Isocitric acid concentration to a certain extent. Therefore, the ratio can be used to detect an acidification with citric acid. Ratios up to just under 100 were found in some cases. Only a few authentic samples have exceeded the upper ratio limit up to 240. While Italian lemon juices show values in the higher range (approx. 180) the citric acid D-Isocitric acid ratio of juices from South America California, Spain and Israel are normally below that.

L-malic acid g/l 1.0 – 7.50 The L-malic acid content depends on the provenance. For that reason, a central value cannot be specified. Juices of South American provenance are usually in the upper part of the range and their central value is higher than 4 g/l, juices from the Mediterranean region hardly exceed 4 g/l and have a central value of 2 g/l. Some Italian, Spanish and Israeli lemon juices may lie just below the lower range limit. Values below 1 g/l can also be the result of microbiological degradation.


5


Commentary Notes Ash g/l 2.3 – 4.3 The ash value is influenced among other things

by the processing technique. The ash content is shows no special features which might be due to provenance. A deviation from the specified range was not found. In the case of a high content together with a low potassium percentage in the ash, the juice has to be checked for a possible sulphating treatment (see comments for sulphate).

Potassium (K) mg/l 1100 - 2000 The potassium concentration correlates with the ash content. Between the juices from different countries of origin no essential difference in concentration has been observed. Values exceeding the upper part of the range are not found. Only a few Italian juices remained slightly below the lower limit of the range.

Magnesium (Mg) mg/l 70 - 120 The magnesium content bears no relation to the fruit variety and the fruit origin. Only in particular cases, the lower range limit of 70 mg/l may not be attained. For juices from concentrate the values may be influenced by the water used for reconstitution.

Calcium* (Ca) mg/l 45 - 160 The calcium content is strongly influenced by the fruit texture and the technology. Additions of pulp-wash and/or peel parts or extracts lead to an increase of the flavonoid glycosides according to DAVIS (hesperidin) and water-soluble pectin substances as well as an increase of the calcium concentration. The increased calcium content observed in juices form the Mediterranean region, which may exceed the specified maximum value, must be considered a result of technology. Values below 50 mg/l calcium are extremely rare and must be regarded critically. For juices from concentrate, the values may be influenced by the water used for reconstitution.

* Again could be influenced to too great extent by water quality used in reconstitution.


6


Commentary Notes

Total Phosphorus (P) mg/l 80 – 150 Occasionally the minimum value may not be achieved. There are no differences in the phosphorus content which correlate with the fruit provenance; nevertheless, Italian and Spanish juices generally tend towards lower values. The percentage of phosphorus in the ash is largely independent from the fruit provenance and rages between 2.5 and 4.5. Italian juices are to be found in the lower range. A percentage slightly more than 4.5 was found in a few South American juices, whereas values below 2.5 could not be detected to date.

Nitrate (NO3) mg/l max. 10 Lemons absorb virtually no nitrate; in lemon juice production and, as a result of the processing technique, nitrate absorption is not possible. Lemon juices normally have a nitrate content of less than 5 mg/l. For juices from concentrate, the values may be influenced by the water used for reconstitution.

Sulphate (SO4) mg/l max. 100 Strongly sulphited juices may exceed the indicated max. value.

Formol index ml 0.1 Mol NaOH/100/ml 13 - 26 Industrially processed juices showed almost no deviation from the range limits. Only in rare cases is the min. value not attained.

Flavonoid Glucosides (acc. to Davis)

mg/l max. 1500 The content is strongly influenced by the fruit texture and the technology. Additions of pulp-wash and/or peel extracts will lead to an increase. Eriocitrin is the characteristic flavonoid in lemon and lime juice and therefore must be present. The “genuine” hesperidin content determined by means of HPLC is smaller than the “Davis value” and varies between 200 and 800 mg/l for cloudy juices. For clarified products the flavonoids values, especially for hesperidin, are lower. Naringin values over 10 mg/l indicate the use of parts of other citrus fruits (e.g., bergamot, grapefruit).

Water soluble pectins mg/l max. 700 The content of pectin substances (water soluble, oxalate soluble, alkali soluble) is influenced by the fruit texture and the technology substances. Especially in Italian and Israeli juices increased values for water soluble pectic substances were found due to technology. In general, the values for juices from the Mediterranean region are higher than for juices coming from other regions.


7


Commentary Notes Glucose g/l 3 - 12

Fructose g/l 3 - 11

Glucose: fructose 0.95 – 1.3 Glucose: fructose ratios below 1.00 are rare; values lower than 0.95 are a sign of microbiological degradation of the glucose. The upper value is hardly ever exceeded. Ratios above 1.2 must already be regarded as an exception. The highest glucose and fructose concentration can be detected in Israeli lemon juices. In a few cases, Israeli juices slightly exceeded the upper limit.

Sucrose g/l max. 7.0

Sugar-free extract g/l 65 - 82 The amount of sugar-free extract is mainly determined by the acid content of the juice. Especially South American juices tend to be in the upper part of the range, whereas juices from the Mediterranean region tend to be in the lower part.

Amino Acids Aspartic acid (133) mg/l 300 – 800 The proline concentration depends strongly on

the fruit provenance. South American juices show the lowest proline values; in some cases they are even below 100 mg/l. Juices from the Mediterranean region show a value higher than 350 mg/l; sometimes they exceed 800 mg/l. Except for proline, the distribution of the individual amino acids is influenced neither by the fruit variety nor by the provenance. In Italian juices, a certain tendency to the lower range part can be observed for aspartic acid and γ-Aminobutyric acid whereas the glutamic acid concentration is in the upper range part. None of the juices fell below the minimum value for aspartic acid; values in the upper part and slightly above the upper limit occur especially for lime juices. In some cases the upper range limit for serine, alanine and γ-Aminobutyric acid may be slightly exceeded. In juices from over-ripe fruits, the content of γ-Aminobutyric acid and ammonia lies in the upper range part. An increased arginine content indicates the use of juices from other citrus species.

Threonine (119) mg/l 10 - 30 Serine (105) mg/l 135 -370 Asparagine (132) mg/l 130 - 600 Glutamic acid (147) mg/l 160 - 400 Glutamine (146) mg/l max. 45 Proline (115) mg/l 100 - 800 Glycine (75) mg/l 7 - 25 Alanine (89) mg/l 80 - 260 Valine (117) mg/l 8 – 35 Methionine (149) mg/l max. 5 Iso-leucine (131) mg/l 3 - 10 Leucine (131) mg/l 3 - 10 Tyrosine (181) mg/l max. 7 Phenylalanine (165) mg/l 8 - 40 γ-Aminobutyric acid (103) mg/l 60 - 185 Ornithine (132) mg/l max. 5 Lysine (146) mg/l 5 – 20 Histidine (155) mg/l max. 10 Arginine (174) mg/l max. 100 Ammonia (17) mg/l max. 100 Ethanolamine (61) mg/l max. 30

ISOTOPIC VALUES δ13C sugar 0/00 PDB -27 to –24

February 2009



Page AFJA REFERENCE GUIDELINE PASSIONFRUIT JUICE

2

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable juice. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a juice. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected juices having the characteristic colour and flavour of the fruit named. Passionfruit juice is obtained from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that:

• passionfruit juice is made from the edible part of Passiflora edulis forma edulis (purple fruit) and

Passiflora edulis forma flavicarpa (yellow fruit) .

• natural passionfruit juice is not cloud stable.



• the use of additives is regulated by the ANZFA Food Standards’ additives directives.



3


Commentary Notes

DIRECT JUICE Rel. density 20/20 min 1.050 Although most single strength juices will show a





FOR ALL PASSIONFRUIT JUICES







Sulphurous acid is not present in the fruit. The use of sulphurous acid in the manufacture of passionfruit juice is prohibited. Small amounts measured can be due to analytical methodology.


mg/l max. 20


4






5


Commentary Notes

Titratable acidity at pH 8.1 mval 400 – 770

The acidity is essentially determined by the proportion of citric acid and is subject to variations. The values indicated correspond to 25.6 – 50.0 g/l, calculated as anhydrous citric acid pH 8.1.

Citrac acid g/l 25 – 50 Citric acid is the main acid of the passionfruit. The concentration varies widely according to provenance, climate, varieties and degree of maturity. In some cases the maximum values specified for citric acid and thus also for Titratable acids, may be exceeded.

D-Isocitric acid mg/l 170 – 380

Citric acid: Isocitric acid 100 – 230 The lower variation limit is usually not fallen below.

L-malic acid g/l 1.3 – 5.0 Concentrations below 2 g/l are rare. If the lower range limit is not reached, the lactic acid should be checked due to possible fermentation.

Ash g/l 5.0 – 8.5 Occasionally, the upper range limit is slightly exceeded.

Potassium (K) mg/l 2200 – 3500 In some cases the upper range limit was slightly exceeded.

Magnesium (Mg) mg/l 100 – 200

Calcium (Ca) mg/l 35 – 50 As compared to other fruit juices, the calcium concentrations in relation to the potassium and magnesium content, are very low.

Total Phosphorus (P) mg/l 130 – 260 In exceptional cases, the lower range limit may not be reached. The phosphorus percentage in the ash varies between 1.5 – 5%.

Nitrate (NO3) mg/l max. 30 The value may be occasionally exceeded.


6


Commentary Notes

Sulphate (SO4) mg/l max. 400

Formol index ml 0.1 Mol NaOH/100/ml 20 - 50 Values slightly below and just exceeding the range are possible. The greatest frequency of occurrence was found between 25 – 35.

Hesperidin/Naringin n.p. (not present)

These substances do not occur in passionfruit juice. If concentrations of more than 5 mg/l hesperidin (HPLC) or naringin (HPLC) are found it may be supposed that citrus products have been added. In the case of passionfruit juices the unspecific method according to Davis is not suited for the detection of hesperidin and naringin.

Water soluble pectins mg/l max. 100 Generally values are below 500. Due to processing techniques used values up to 1000 can be found.

Total Carotenoids mg/l 7 - 28

Carotene Carbon Hydrogen (% of total carotenoids)

30 – 70 Besides B-carotene other carotene carbon hydrogens are present.

Carotene Este (% of total carotenoids) (Cryptoxanthinester)

max. 12

Glucose g/l 20 - 55


Glucose: fructose 0.95 – 1.2 Glucose: fructose ratios lower than 0.95 are a sign of microbiological degradation of the glucose.

Sucrose g/l 10 - 45

Sugar-free extract g/l 50 – 90


7


Commentary Notes Amino Acids

Aspartic acid (133) mg/l 400 – 1600 Threonine (119) mg/l 10 - 30 Serine (105) mg/l 145 - 525 Asparagine (132) mg/l max. 40 In comparison with other fruit juices the

asparagine content is very low and can be used to detect the addition of other juices.

Glutamic acid (147) mg/l 300 - 800 Glutamine (146) mg/l max. 300 Proline (115) mg/l 150 - 1500 Glycine (75) mg/l 7 – 40 Alanine (89) mg/l 90 - 400 Valine (117) mg/l 25 - 100 Methionine (149) mg/l max. 10 Iso-leucine (131) mg/l 13 - 65 Leucine (131) mg/l 13 - 65 Tyrosine (181) mg/l max. 50 Phenylalanine (165) mg/l 30 – 120 γ-Aminobutyric acid (103) mg/l 150 – 400 Ornithine (132) mg/l max. 10 Lysine (146) mg/l 15 – 80 Histidine (155) mg/l 15 – 60 Arginine (174) mg/l max. 155 Ammonia (17) mg/l max. 140

February 2009



Page AFJA REFERENCE GUIDELINE PEAR PUREE / JUICE

1

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable puree juice. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a puree/juice. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected juices having the characteristic colour and flavour of the fruit named. Pear puree/juice is obtained from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that:

• Pear puree/juice is made from fruit of Pyrus communis L.

• Pear juice can be cloudy or clear

• in industry mainly pear puree is processed. The indicated values are therefore referred to kilograms.



• the use of additives is regulated by the ANZFA Food Standards additives directives.



2


Commentary Notes DIRECT PUREE/JUICE Corrected brix min. 10.5 Although most single strength purees/juices will

show a brix of 11.9 or higher, it has been acknowledged that single strength purees/juices from defined origins and/or varieties can show lower figures, but the lowest acceptable value is 10.5.

Rel. density 20/20 for juice min. 1.042

PUREE/JUICE FROM CONCENTRATE

Corrected brix min. 11.2 Rel. density 20/20 for juice min. 1.045

FOR ALL PEAR PUREE/JUICES

D-malic acid mg/kg n.p. (not present)


Sulphurous acid mg/kg n.p. (not present)

Sulphurous acid is not present in the fruit. The use of sulphurous acid in the manufacture of pear puree/juice is permitted. Small amounts measured can be due to analytical methodology.


mg/kg max. 20

Arsenic and heavy metals Arsenic (As) mg/kg max. 0.1 Lead (Pb) mg/kg max. 0.2 Copper (Cu) mg/kg max. 5.0 Zinc (Zn) mg/kg max. 5.0 Iron (Fe) mg/kg max. 5.0 In canned products higher values for iron and

tin are possible but they should not exceed official limits.

Tin (Sn) mg/kg max. 1.0 Mercury (Hg) mg/kg max. 0.01 Cadmium (Cd) mg/kg max. 0.02

δ13C sugar -27 to – 23.5


3


Commentary Notes

Titratable acidity at pH 8.1 mval 30 - 110 The acidity is essentially determined by the proportion of malic and citric acid and is subject to variations. The values indicated correspond to 2.0 – 7.0 g/kg, calculated as anhydrous citric acid pH 8.1.

Citric acid g/kg max. 4.0 The citric acid content is highly dependent on the degree of maturity and the fruit variety.

D-Isocitric Acid mg/kg max. 40 In commercial juices the average D-isocitric acid value is 15 mg/kg.

L-malic acid g/kg 0.8 – 5.0 Higher L-malic acid values relate to pear originating in northern countries only and usually have citric acid values in the lower range.

Ash g/kg 2.2 – 4.0 Ash values below 2.2 g/kg have been observed only in some cases.

Potassium (K) mg/kg 1000 - 2000 Values below 1000 mg/kg have been observed only in some cases.

Magnesium (Mg) mg/kg 40 - 95 For juices, from concentrate these values may be influenced by the water used for reconstitution.

Total Phosphorus (P) mg/kg 65 - 200 Values below 65 have been observed only in some cases.

Nitrate (NO3) mg/kg max. 10 Pears contain practically no pear puree/juice no absorption of nitrate takes place for which reason a nitrate content under 5 mg/kg is to be expected for pear puree/juices. For juices from concentrate, the values may be influenced by the water used for reconstitution.


4


Commentary Notes

Sulphate (SO4) mg/kg max. 150 Values of more than 110 mg/kg are rare.

Formol index ml 0.1 Mol NaOH/100/ml 2 - 17 Although relatively high proline contents may occur, the formol index of pear juice can be compared to that of apple juice. In commercial juices the formol index is always within the rage of 2 – 7. The formol index for pear puree tends to be found towards the upper part of the range.

Glucose g/kg 10 - 35 The glucose value in some special varieties will exceed the specified range which will affect the glucose : fructose ratio as well.

Fructose g/kg 50 - 90

Glucose : Fructose

max. 0.4

Sucrose g/kg traces - 15

Sugar-free extract g/kg 24 - 80 For juices the sugar-free extract is always in the range 24 – 40. Purees tend to be found in the range 40 – 80.

Sorbitol g/kg 10 - 25 The sorbitol content in pear puree/juice is higher than in apple juice and can be used for identifying the addition of pear juice in apple juice.


5


Commentary Notes

Amino Acids

Aspartic acid (133) mg/kg 30 – 200 The assessment of pear purees/juices on the basis of the amino acid spectrum is limited by the fact that most of the concentrations are too low and the range of the individual free amino acids too great both when comparing the varieties of pear and also the different crop years. It is also dependent on the processing technology. The aspartic acid and asparagine content for juice will be in the lower part of the range, normally less than 120 mg/kg for aspartic acid and 1000 mg/kg for asparagine, but for puree the values tend to be in the upper part of the declared ranges. The proline content is dependent on the variety and the degree of maturity. The highest values are around 600 mg/l, the lowest value found was 20 mg/l. Since the proline content of pear juice is higher than the one of apple it can be used for the purposes of identifying the addition of pear juice to apple juice.

Threonine (119) mg/kg 2 – 10 Serine (105) mg/kg 15 – 40 Asparagine (132) mg/kg 120 – 2200 Glutamic acid (147) mg/kg 20 – 70 Glutamine (146) mg/kg max. 20 Proline (115) mg/kg 30 – 500 Glycine (75) mg/kg 1 – 5 Alanine (89) mg/kg 10 – 30 Valine (117) mg/kg 5 – 20 Methionine (149) mg/kg trace Iso-leucine (131) mg/kg 5 – 15 Leucine (131) mg/kg 1 – 10 Tyrosine (181) mg/kg trace – 5 Phenylalanine (165) mg/kg 1 – 5 γ-Aminobutyric acid (103) mg/kg 5 – 15 Ornithine (132) mg/kg trace Lysine (146) mg/kg trace – 5 Histidine (155) mg/kg trace – 5 Arginine (174) mg/kg trace – 5

February 2009



Page AFJA REFERENCE GUIDELINE APRICOT PUREE / JUICE

1

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable puree/juice. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a puree/juice. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected juices having the characteristic colour and flavour of the fruit named. Apricot puree/juice is obtained from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that:

• Apricot puree/juice is made from Prunus armeniarca L.

• Apricot juice can be cloudy or clear.

• In Industry mainly apricot puree is processed. The indicated values are therefore referred to kilograms.

• Only the treatments and processes regulated by the ANZFA Food Standards are permitted

• For the reconstitution of concentrated fruit juices water should have the appropriate characteristics.

• The use of additives is regulated by the ANZFA Food Standards additives directives.



2


Commentary Notes

DIRECT PUREE/JUICE Corrected brix min. 10.2 Although most single strength purees/juices will

show a brix of 11.2 or higher, it has been acknowledged that single strength purees/juices from defined origins and/or varieties can show lower figures, but the lowest acceptable value is 10.2 brix.



Corrected brix min 11.2

Rel. density 20/20 for juice min. 1.045 FOR ALL APRICOT PUREES/JUICES




Sulphurous acid is not present in the fruit. The use of sulphurous acid in the manufacture of apricot puree/juice is not permitted. Small amounts measured can be due to analytical methodology.


mg/kg max. 20

Arsenic and heavy metals Arsenic (As) mg/kg max. 0.1 Lead (Pb) mg/kg max. 0.2

Copper (Cu) mg/kg max. 5.0 Zinc (Zn) mg/kg max. 5.0 Iron (Fe) mg/kg max. 5.0 In canned products higher values for iron and tin

are possible but they should not exceed official limits



3


Commentary Notes

Titratable acidity at pH 8.1 mval 100 - 300 The acidity is highly dependent on variety, season and maturity. The values indicated correspond to 5.4 – 19.20 g/kg, calculated as anhydrous citric acid pH 8.1.

Citric acid g/kg 1.5 - 16 The content is dependent on the variety and degree of maturity.

D-Isocitric Acid mg/kg 75 - 200 In most cases the D-isocitric acid value is between 85 and 140 mg/kg.

Citric acid : D-Isocitric acid 15 – 130 In most cases the ratio is between 50 and 100.

L-malic acid g/kg 5 - 20 The L-malic acid content is dependent on the variety and degree of maturity. Only in a few cases the minimum value is not reached.

Ash g/kg 4.5 – 9.0 Normally, the ash content is between 5.5 and 7.5 g/kg.

Potassium (K) mg/kg 2000 – 4000 In most cases the potassium value is between 2600 and 3200 mg/kg.

Magnesium (Mg) mg/kg 65 – 130 The average percentage of magnesium in the ash is 1.5 while the range is between 1.2 and 2.3.

Total Phosphorus (P) mg/kg 100 – 300 In most cases the total phosphorus value is between 125 and 200 mg/kg.

Nitrate (NO3) mg/kg max. 15

Sulphate (SO4) mg/kg max. 350


4


Commentary Notes

Formol index ml 0.1 Mol NaOH/100/ml 12 - 50 In most cases the formol index is between 18 and 34.

Glucose g/kg 15 - 50 If the ratio is lower than the value of 1.0 this may indicate microbiological degradation of the glucose.

Fructose g/kg 1- - 45

Glucose : Fructose

1.0 – 2.5

Sucrose g/kg traces - 55

Sugar-free extract g/kg 35 - 70

Sorbitol g/kg 1.5 - 10 The sorbitol content is influenced by variety and degree of ripeness.

Amino Acids

Aspartic acid (133) mg/kg 100 – 250 The assessment of Apricot purees/juices on the basis of the amino acid spectrum is limited by the fact that most of the concentrations are too low and the range of the individual free amino acids too great both when comparing the varieties of Apricot and also the different crop years. It is also dependent on the processing technology.

Threonine (119) mg/kg 20 – 100 Serine (105) mg/kg 50 – 200

Asparagine (132) mg/kg 700 – 3000 Glutamic acid (147) mg/kg 40 – 200 Glutamine (146) mg/kg max. 50 Proline (115) mg/kg 50 – 800 Glycine (75) mg/kg 2 – 10 Alanine (89) mg/kg 50 – 250 Valine (117) mg/kg 10 – 70 Methionine (149) mg/kg traces Iso-leucine (131) mg/kg 5 – 50 Leucine (131) mg/kg 5 – 30 Tyrosine (181) mg/kg traces – 20 Phenylalanine (165) mg/kg 5 – 30 γ-Aminobutyric acid (103) mg/kg 40 – 160 Ornithine (132) mg/kg traces – 10 Lysine (146) mg/kg traces – 20 Histidine (155) mg/kg 5 – 60 Arginine (174) mg/kg traces – 30

February 2009



Page AFJA REFERENCE GUIDELINE TOMATO JUICE

1

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable juice. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a juice. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected juices having the characteristic colour and flavour of the fruit named. Under the Codex Standards Tomato juice is described as: ”Unfermented but fermentable juice, intended for direct consumption, obtained by a mechanical process from sound, ripe, red or reddish tomatoes (Lycopersicum esculentum, Mill.) preserved exclusively by physical means, the juice being strained free from skins, seeds and other course parts of tomatoes, and from other hard substances and impurities1. The juice may have been concentrated and later reconstituted with water suitable for the purpose of maintain the essential composition and quality factors of the juice.” Tomato juice is obtained from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that:

• tomato juice is made of Lycopersicum esculentum, Mill.

• tomato juice can be direct or made from concentrate depending on national legislation.

• provisions on the use of additives generally applicable on foodstuffs also apply to vegetable juices.

• this guideline applies to tomato juice destined for the final consumer as well as to the raw materials used for making this final product.

• tomato juice made from concentrate is to be labelled according to the specific labelling provisions in the ANZFA Food Standards



2


Commentary Notes

DIRECT JUICE Uncorrected Brix min. 4.2 Although most single strength juices will show

higher values than 4.5, it has been acknowledged that direct juices from defined origins can show lower figures, but the lowest acceptable value is 4.2.


Uncorrected Brix min. 4.5

FOR ALL TOMATO JUICES




Sulphurous acid is not present in the fruit. However, the addition of sulphurous acid may be permitted according to national derogation and if properly labelled.


mg/l max. 20

Fructose g/l 12 – 18

Glucose: Fructose

0.80 – 1 In tomatoes, fructose and glucose are the main types of sugar. The glucose : fructose ratio only exceeds the value of 1 in rare cases. Values under 0.80 may be caused by the start of fermentation.

Sucrose g/l max. 1 Apart from freshly squeezed juice, there is no evidence of sucrose especially in tomato juices coming from concentrate.

Sugar-free extract g/l 15 – 28 Values under 15 g/l, in association with peculiarities in other parameters indicate possible addition of sugars.


3


Commentary Notes

Titratable acidity at pH 8.1 mval 30 – 75 The acidity is essentially determined by the proportion of citric acid and is subject to variations. The values indicated correspond to 1.9 – 4.8 g/l, calculated as anhydrous citric acid.

CitrIc acid g/l 2 – 5 The values vary depending on the origin (climate and soil), fertilisation and irrigation techniques and variety.

D-Isocitric acid mg/l 65 – 150 The available data is poor and needs further enrichment.

L-malic acid g/l 1.0 – 0.6

Ash g/l 3.5 – 6.5 The ash content is affected by cultivation conditions.

Potassium (K) mg/l 1500 – 3500 In general, the value is about 2500 mg/l.

Magnesium (Mg) mg/l 60 – 150 In general the magnesium content is about 100 mg/l

Total Phosphorus (P) mg/l 100 – 300 In general the values are about 180 mg/l.

Nitrate (NO3) mg/l max. 20 Nitrate content depends strongly on the fertilisation and irrigation techniques.

Formol index ml 0.1 Mol NaOH/100/ml 25 – 60 The formol index varies between relatively wide limits. Average value is usually about 35.

Glucose g/l 10 – 16


4





February 2009



Page AFJA REFERENCE GUIDELINE BLACKCURRANT JUICE / PUREE

1

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable juice/puree. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a juice/puree. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected juice/purees having the characteristic colour and flavour of the fruit named. Blackcurrant juice/puree is obtained from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that:

• Blackcurrant juice / puree is made from Ribes nigrum L.

• Blackcurrant juice / puree can be cloudy or clear.

• For the fruit juice industry mainly blackcurrant puree is processed. The indicated values are therefore referred to litres.






2


Commentary Notes

DIRECT JUICE Rel. density 20/20 for juice min. 1.042 Although most single strength juices / purees will

show higher values than 1.047 or higher, it has been acknowledged that single juices / purees from defined origins and/or varieties can show lower figures, but the lowest acceptable value is 1.042.


JUICE/PUREE FROM CONCENTRATE


Corresponding brix min 10.5

FOR ALL BLACKCURRANT JUICES / PUREES




Sulphurous acid is not present in the fruit. The use of sulphurous acid in the manufacture of Blackcurrant juice is not permitted. Small amounts measured can be due to analytical methodology.


mg/l max. 20

Arsenic and heavy metals Arsenic (As) mg/l max. 0.1 Lead (Pb) mg/l max. 0.2

Copper (Cu) mg/l max. 5.0 Zinc (Zn) mg/l max. 5.0 Iron (Fe) mg/l max. 5.0 In canned products higher values for iron and tin




3


Commentary Notes Titratable acidity at pH 8.1 mval 420 - 630 The acidity is essentially determined by the

proportion of citric acid and is subject to variations. The values indicated correspond to 26.7 – 40.1 g/l calculated as anhydrous citric acid pH 8.1.

Citric acid g/l 26 - 42 Citric acid is the dominating acid. The lower range limit is usually reached. If it is not reached it may be supposed that water or other juices have been added. Values of more than 1.05 g/g Titratable acid (calculated as anhydrous citric acid, pH 8.1) indicate the addition of citric acid or salts of citric acid.

D-Isocitric Acid mg/l 160 – 500

Citric acid : D-Isocitric acid 80 – 200

L-malic acid g/l 1 – 4 A direct relation between the contents of citric acid and L-malic acid cannot be recognised. If the value of max. 0.11 g/g Titratable acid (calculated as anhydrous citric acid, pH 8.1) is exceeded it may be supposed that malic acid or other juices (eg, redcurrant juice, pome fruit juice) have been added.

Ash g/l 5 – 10 The ash content, which is compared to the acid content (calculated as anhydrous citric acid, pH 8.1), has only a small range (0.18 – 0.30).

Potassium (K) mg/l 2300 – 4100 The average potassium content in the ash is amounts to 45%, but varies between 42 – 48%.

Magnesium (Mg) mg/l 40 – 200 The magnesium content is normally less than 50% of the calcium content present in the juice.

Total Phosphorus (P) mg/l 160 – 360

Nitrate (NO3) mg/l max. 15

Sulphate (SO4) mg/l max. 500 In the case of juices with excess sulphate contents it may be supposed that a sulphurisation treatment or a manipulation of the mineral substances has been performed.


4


Commentary Notes

Formol index ml 0.1 Mol NaOH/100/ml 7 – 30 The formol number is heavily dependent on the ammonium content which is quite high as compared to the amino acid content. Because of the relatively large range of the formol number, an isolated formol number is not very useful without a knowledge of the amino acid composition.



Glucose : Fructose

0.6 – 0.9 Glucose : Fructose ratios lower than 0.6 are a sign of micro-biological degradation of the glucose.

Sucrose The juice of blackcurrants contains almost no sucrose. Immediately after de-juicing, low sucrose contents (1-3 g/l have been observed in some cases.

Sugar-free extract g/l 55 - 80

Amino Acids mg/l mmol/l Values refer to 26.7 g/l Titratable acid pH 8.1 calculated as anhydrous citric acid.

Aspartic acid 20 – 100 0,15 – 1,75 The assessment of blackcurrant juices / purees on the basis of the amino acid spectrum is limited by the fact that most of the concentrations are too low and the range of the individual free amino acids too great both when comparing the varieties of blackcurrant and also the different crop years. It is also dependent on the processing technology.

Threonine 10 – 80 0,08 – 0,67 Serine 15 – 115 0,14 – 1,1

Asparagine 30 – 400 0,23 – 3,03 Glutamic acid 40 –220 0,27 – 1,5 Glutamine max. 730 max. 5 Proline 10 – 100 0,09 – 0,87 Glycine 3 – 20 0,04 – 0,27Alanine 35 – 180 0,39 – 2,02 Valine 10 – 60 0,09 – 0,51 Methionine max. 30 max. 0,2 Iso-leucine 6 – 40 0,05 – 0,31 Leucine 3 – 40 0,02 – 0,31 Tyrosine max. 30 max. 0,17 Phenylalanine max. 30 max. 0,18 γ-Aminobutyric acid 70 –340 0,68 – 3,3 Ornithine max. 8 max. 0,06 Lysine 1 – 40 0,01 – 0,27 Histidine 1 – 45 0,01 – 0,29 Arginine 10 – 140 0,06 – 0,09 Ammonia max. 150 max. 8,82


February 2009

Australian Fruit Juice Association

Level 1, 6-8 Crewe Place, Rosebery NSW 2018 Phone: 02 9662 4498 Fax: 02 9662 2899 E-mail: [email protected] Internet: www.afja.com.au

Page AFJA REFERENCE GUIDELINE CHERRY JUICE / PUREE

1

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable juice/puree. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a juice/puree. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected juice/purees having the characteristic colour and flavour of the fruit named. Cherry juice/puree is obtained from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that:

• Cherry juice / puree is made from Prunus cerasus.

• Cherry juice / puree can be cloudy or clear.

• For the fruit juice industry mainly cherry puree is processed. The indicated values are therefore referred to litres.






2


Commentary Notes

DIRECT JUICE/PUREE Rel. density 20/20 for juice min. 1.050 Although most single strength juices / purees will



JUICE / PUREE FROM CONCENTRATE



FOR ALL CHERRY JUICES / PUREES




Sulphurous acid is not present in the fruit. The use of sulphurous acid in the manufacture of Cherry juice is not permitted. Small amounts measured can be due to analytical methodology.


mg/l max. 20






3


Commentary Notes

Titratable acidity at pH 8.1 mval 200 – 350 The acidity is essentially determined by the proportion of citric acid and is subject to variations. The values indicated correspond to 12.8 – 22.6 g/l calculated as anhydrous citric acid pH 8.1.

Citric acid mg/l max. 400 Citric acid is only present in low concentration. Values of more than 2% of total acid are seldom found. It may also indicate the addition of citric acid or other juices.

L-malic acid g/l 15.5 - 27 The amount of total acid is almost exclusively determined by the content of L-malic acid. The L-malic acid (determined enzymatically) is always higher than the Titratable total acid. If the L-malic acid content determined enzymatically, is below the value of Titratable total acid, the juice should be examined for lactic acid and other acids.

Ash g/l 3.7 – 7.0 The ash content, which is compared to the acid content (calculated as anhydrous citric acid, pH 8.1), remains at a relatively constant level (0.27 – 0.45).

Potassium (K) mg/l 1600 - 3500 The percentage of potassium in the ash varies within relatively narrow limits and is usually higher than 42%. In juices from Maraschino or Stevensbear cherries, the upper limit of the range may be exceeded.

Magnesium (Mg) mg/l 80 - 200 The contents of calcium and magnesium are about equal.

Total Phosphorus (P) mg/l 150 - 280 If the upper value is exceeded it may be supposed that phospate or phosphoric acid has been added. Higher values may also indicate the use of sweet cherry juice. In general high phosphate concentrations are combined with high ash values.


4


Commentary Notes

Nitrate (NO3) mg/l max. 10 Cherries absorb virtually no nitrate. Owing to the processing technology used, no nitrate is absorbed in the course of cherry juice production, either. Therefore, cherries normally have a nitrate content below 5 mg/l.

Sulphate (SO4) mg/l max. 10 Higher sulphate concentrations indicate, amongst other things unauthorised sulphur dioxide treatment or use of unsuitable water for reconstitution.

Formol index ml 0.1 Mol NaOH/100/ml 15 – 50 Formol numbers below 1.2 g/g titratable acids, calculated as anhydrous citric acid pH 8.1 are seldom found. The addition of sweet cherry juices may increase this value.



Glucose : Fructose

1.0 – 1.35 Glucose : Fructose ratios lower than 1.0 are a sign of micro-biological degradation of the glucose.

Sucrose g/l Cherry juice/puree contains practically no sucrose.

D-Sorbitol g/l 10 – 35 In juices from Maraschino or Stevensbear cherries, the upper limit of the range may be exceeded. Also the addition of sweet cherry juice will lead to an increase of the sorbitol value which is referred to acid.

Sugar-free extract g/l 45 - 100

Hydrocyanic acid mg/l max. 10 Hydrocyanic acid is a natural component of cherry juices (even in the fruit flesh hydrocyanic acid can be detected). The largest part, however, comes from the crushed stones. It is recommended to take care that as few stones as possible are broken in order to not exceed the maximum value.


5


Commentary Notes

Amino Acids mg/l mmol/l Values refer to 16 g/l Titratable acid pH 8.1 calculated as anhydrous citric acid.

Aspartic acid 40 – 300 0,3 – 2,26 The assessment of cherry juices / purees on the basis of the amino acid spectrum is limited by the fact that most of the concentrations are too low and the range of the individual free amino acids too great both when comparing the varieties of cherry and also the different crop years. It is also dependent on the processing technology. In juices from Maraschino cherries and related cherry varieties a higher proline content (425 – 1100 mg/l) can be found


Asparagine 1300 – 4300 9.85 – 32,58 Glutamic acid 20 – 150 0,14 – 1,02 Glutamine max. 400 max. 2,74 Proline 50 – 400 0,43 – 3,48 Glycine 2 – 16 0,03 – 0,21 Alanine 10 – 90 0,11 – 1,01 Valine 3 – 35 0,03 – 0,3 Methionine max. 12 max. 0,08 Iso-leucine max. 30 max. 0,23 Leucine max. 50 max. 0,38 Tyrosine max. 40 max. 0,22 Phenylalanine max. 50 max. 0,3 γ-Aminobutyric acid 60 – 360 0,58 - 0,5 Ornithine max. 4 max. 0,03 Lysine max. 40 max. 0,27 Histidine max. 30 max. 0,19 Arginine max. 40 max. 0,23 Ammonia max. 200 max. 11,76


February 2009



Page AFJA REFERENCE GUIDELINE RASPBERRY JUICE / PUREE

2

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable juice/puree. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a juice/puree. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected juice/purees having the characteristic colour and flavour of the fruit named. Raspberry juice/puree is obtained from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that:

• Raspberry juice / puree is made from the red variety of Rubus idaeus..

• Raspberry juice / puree can be cloudy or clear.

• For the fruit juice industry mainly raspberry juice is processed. The indicated values are therefore referred to litres.






3


Commentary Notes







FOR ALL RASPBERRY JUICES / PUREES




Sulphurous acid is not present in the fruit. The use of sulphurous acid in the manufacture of Raspberry juice is not permitted. Small amounts measured can be due to analytical methodology.


mg/l max. 20





δ13C Sugar -26.0 to – 24.0


4


Commentary Notes

Titratable acidity at pH 8.1 mval 190 - 310 The acidity is essentially determined by the proportion of citric acid and is subject to variations. The values indicated correspond to 12.2 – 20 g/l calculated as anhydrous citric acid pH 8.1.

Citric acid g/l 9 - 22 Citric acid contents below 85% of the Titratable acidity (calculated as anhydrous citric acid pH 8.1) indicate the addition of other acids or juices.

D-Isocitric acid mg/l 80 - 200 A lower D-isocitric acid content may indicate microbial damages.

Citric acid : D-Isocitric acid 80 - 200 The citric acid : Isocitric acid ratio must be considered critically. In exceptional cases it may increase to more than 200. Ratios up to 250 have been calculated.

L-malic acid g/l 0.2 – 1.2 Malic acid values of more than 0.8 g/l are very rare in pure raspberry juices; additions of sour cherry juices e.g. will lead to a significant increase of the malic acid value.

Ash g/l 3.0 – 6.0

Potassium (K) mg/l 1300 – 2800

Magnesium (Mg) mg/l 110 – 230 Significant differences between magnesium and calcium concentrations have not been observed.

Total Phosphorus (P) mg/l 100 – 250


5


Commentary Notes

Nitrate (NO3) mg/l max. 10 The natural content does not exceed 10 mg/l. Extraction and dilution with nitrate-containing water leads to an increased nitrate content.


Formol index ml 0.1 Mol NaOH/100/ml 10 - 50 Values below 10 may indicate microbial damages.

Glucose g/l 15 - 38


Glucose : Fructose

0.6 – 0.95 Glucose : Fructose ratios lower than 0.6 indicate microbiological degradation of the glucose.

Sucrose Commercial juices normally contain no sucrose.


D-Sorbitol Raspberry juices contain almost no sorbitol. In raspberry juices coloured with sour cherry juice, sorbitol is detectable.

February 2009



Page AFJA REFERENCE GUIDELINE STRAWBERRY JUICE / PUREE

1

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable juice/puree. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a juice/puree. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected juice/purees having the characteristic colour and flavour of the fruit named. Strawberry juice/puree is obtained from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that:

• Strawberry juice / puree is made from Fragaria ananassa.

• Strawberry juice / puree can be cloudy or clear.

• For the fruit juice industry mainly strawberry puree is processed. The indicated values are therefore referred to litres.






2


Commentary Notes







FOR ALL STRAWBERRY JUICES / PUREES




Sulphurous acid is not present in the fruit. The use of sulphurous acid in the manufacture of Strawberry juice is not permitted. Small amounts measured can be due to analytical methodology.


mg/l max. 20





δ13C Sugar -26.0 to – 23.5


3


Commentary Notes

Titratable acidity at pH 8.1 mval 80 - 180 The acidity is dependent on variety. The values indicated correspond to 5.1 – 11.5 g/l calculated as anhydrous citric acid pH 8.1.

Citric acid g/l 5 - 11 Citric acid is always the main acid.

D-Isocitric Acid mg/l 30 - 90 Low values may indicate microbial damages.

Citric acid : D-Isocitric acid 100 - 230 The range limits are rarely exceeded.

L-malic acid g/l 2.8 – 6.0 A direct relation between the contents of citric acid and L-malic acid cannot be recognised. The malic acid content can be as high as 70% of the citric acid content.

Ash g/l 3.0 – 6.0 Usually, the ash content is between 3 and 5 g/l.

Potassium (K) mg/l 1000 - 2300 The potassium content in the ash is in the range of 30 to 50%.

Magnesium (Mg) mg/l 70 – 170 Only in rare cases the lower limit is not reached

Total Phosphorus (P) mg/l 100 – 300 Only in rare cases the lower limit is not reached.

Nitrate (NO3) mg/l The nitrate concentration is influenced by the soil composition or fertilisation. There is no relation to the type of variety processed. Values up to 200 mg/l or even higher have been found.



4


Commentary Notes

Formol index ml 0.1 Mol NaOH/100/ml 5 – 26 Due to the broad range the formol index is not very significant.

Glucose g/l 15 - 35


Glucose : Fructose

0.75 – 1.0 Lower values indicate microbial damages.

Sucrose g/l max. 10 Sucrose is a natural constituent of strawberry even if it occurs only in low concentrations. Only in rare cases more than 10 g/l is found and must be carefully examined.


Sorbitol g/l max. 0.25 Higher values indicate the use of fruits containing sorbitol or the processing of spoiled raw material.

Amino Acids mg/l mmol/l

Aspartic acid 15 – 250 0,11 – 1,88 The assessment of strawberry juices / purees on the basis of the amino acid spectrum is limited by the fact that most of the concentrations are too low and the range of the individual free amino acids too great both when comparing the varieties of strawberry and also the different crop years. It is also dependent on the processing technology. The content varies within large limits. The asparagine, for instance, will show the highest values in puree and the lowest in clarified juice. In order to detect possible adulterations, it is suitable to combine different analytical data. In the case of an increased proline content, it may be supposed that the juice / puree has been blended with other products with high proline content.


Asparagine 150 - 1500 1,14 – 11,36 Glutamic acid 20 - 250 0,14 – 1,7 Glutamine traces 750 traces 5,14 Proline traces 30 traces 0,26 Glycine traces 20 traces 0,27 Alanine 5 – 350 0,06 – 3,93 Valine traces 30 traces 0,26 Methionine traces 10 traces 0,07 Iso-leucine traces 15 traces 0,11 Leucine traces 40 traces 0,31 Tyrosine traces 40 traces 0,22 Phenylalanine traces 40 traces 0,24 γ-Aminobutyric acid 5 – 120 0,05 – 1,17 Ornithine traces 10 traces 0,08 Lysine 1 – 70 0,01 – 0,48 Histidine traces 35 traces 0,23 Arginine traces 40 traces 0,23 Ammonia 5 – 90 0,29 – 5,29 Ethanolamine traces 18 traces 0,3


February 2009



Page AFJA REFERENCE GUIDELINE PEACH PUREE / JUICE

1

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable puree/juice. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a puree/juice. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected puree/juices having the characteristic colour and flavour of the fruit named. Peach puree/juice is obtained from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that:

• Peach puree/juice is made from Prunus persica.

• Peach juice can be cloudy or clear.

• In Industry mainly peach puree is processed. The indicated values are therefore referred to kilograms.






2


Commentary Notes

DIRECT PUREE/JUICE Corrected brix min. 9.0 Although most single strength purees/juices will

show a brix of 10 or higher, it has been acknowledged that direct purees/juices from Italy can show figures down to 8.5 brix while purees/juices from Spain show values above 10.5 brix.



Corrected brix min 11


FOR ALL PEACH PUREES/JUICES




Sulphurous acid is not present in the fruit. The use of sulphurous acid in the manufacture of peach puree/juice is not permitted. Small amounts measured can be due to analytical methodology.


mg/kg max. 20





δ13C Sugar -27.5 to –24.5


3


Commentary Notes

Titratable acidity at pH 8.1 mval 50 - 125 The acidity is dependent on variety, season and maturity. The values indicated correspond to 3.2 – 8.0 g/kg, calculated as anhydrous citric acid pH 8.1.

Citric acid g/kg 1.5 – 5.0 The content is dependent on the variety and degree of maturity.

D-Isocitric Acid mg/kg 30 - 160 In most cases the D-isocitric acid value is between 60 and 100 mg/kg.

Citric acid : D-Isocitric acid 15 – 100 In most cases the ratio is between 25 and 60.

L-malic acid g/kg 2 - 6 The L-malic acid content is dependent on the variety and the degree of maturity. Only in a few cases the minimum value is not reached.

Ash g/kg 3 - 7 Usually, the ash content is between 3.5 and 5.0 g/kg.

Potassium (K) mg/kg 1400 - 3300 In most cases the potassium value is between 1500 and 2500 mg/kg.

Magnesium (Mg) mg/kg 50 - 110 The average percentage of magnesium in the ash is 2.0 while the range is between 1.0 and 2.8.

Total Phosphorus (P) mg/kg 110 – 230 In most cases the total phosphorus value is between 130 and 200 mg/kg. In peach puree/juice from Spanish peaches values as low as 80 can be observed.

Nitrate (NO3) mg/kg max. 15

Sulphate (SO4) mg/kg max. 150 Higher sulphate concentrations indicate, amongst other things unauthorised sulphur dioxide treatment or use of unsuitable water for reconstitution.


4


Commentary Notes

Formol index ml 0.1 Mol NaOH/100/ml 15 - 35 In most cases the formol index is between 20 and 30.

Glucose g/kg 75 - 25

Fructose g/kg 10 - 32

Glucose : Fructose

0.80 – 1.0 Values lower than 0.8 indicate microbial damage.

Sucrose g/kg 12 - 60

Sugar-free extract g/kg 35 - 70

Sorbitol g/kg 1.0 - 5 Only in rare cases the maximum is exceeded.

Amino Acids mg/kg mmol/kg

Aspartic acid 50 – 330 0,38 – 2,48 The assessment of peach purees/juices on the basis of the amino acid spectrum is limited by the fact that most of the concentrations are too low and the range of the individual free amino acids too great both when comparing the varieties of peach and also the different crop years. It is also dependent on the processing technology.


Asparagine 1500 – 4500 11,36 – 34,09 Glutamic acid 15 – 200 0,1 – 1,36 Glutamine 10 – 200 0,07 – 1,37 Proline 10 – 100 0,09 – 0,87 Glycine 5 – 20 0,07 – 0,27 Alanine 40 – 300 0,45 – 3,37 Valine 5 – 50 0,04 – 0,43 Methionine 5 – 30 0,03 – 0,02 Iso-leucine 5 – 15 0,04 – 0,11 Leucine traces 5 trace 0,04 Tyrosine traces 10 trace 0,06 Phenylalanine traces 20 trace 0,12 γ-Aminobutyric acid 5 – 150 0,05 – 1,46 Ornithine traces 20 trace 0,15 Lysine traces 20 trace 0,14 Histidine traces 20 trace 0,13 Arginine traces 5 trace 0,03


February 2009



Page AFJA REFERENCE GUIDELINE MANGO PUREE / JUICE

1

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable puree/juice. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a puree/juice. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected purees/juices having the characteristic colour and flavour of the fruit named. Mango puree / juice is obtained from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that:

• Mango puree / juice is made from Mangifera indica

• Mango juice can be cloudy or clear.

• In industry mainly mango puree is processed. The indicated values are therefore referred to kilograms.


• For the reconstitution of concentrated fruit purees/juices water should have the appropriate characteristics.

• The use of additives is regulated by ANZFA Food Standards’ additives directives.


Page AFJA REFERENCE GUIDELINE MANGO PUREE / JUICE

2


Commentary Notes

DIRECT JUICE Corresponding brix min. 14.0 Although most single strength purees/juices will

show a brix of 15 or higher, it has been acknowledged that single strength purees/juices from defined origins and/or varieties can show lower figures, but the lowest acceptable value is 14.0.

Rel. density 20/20 for juice min 1.057


Corrected brix min 15


FOR ALL MANGO PUREES/JUICES




Sulphurous acid is not present in the fruit. The use of sulphurous acid in the manufacture of mango juice is not permitted. Small amounts measured can be due to analytical methodology.


mg/kg max. 20

Arsenic and heavy metals Arsenic (As) mg/kg max. 0.1 Lead (Pb) mg/kg max. 0.2 Copper (Cu) mg/kg max. 5.0

Zinc (Zn) mg/kg max. 5.0

Iron (Fe) mg/kg max. 5.0 In canned products higher values for iron and tin are possible but they should not exceed official limits Tin (Sn) mg/kg max. 1.0

Mercury (Hg) mg/kg max. 0.01 Cadmium (Cd) mg/kg max. 0.02

February 2009



Page AFJA REFERENCE GUIDELINE GUAVA PUREE/JUICE

1

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable puree/juice. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a puree/juice. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected puree/juices having the characteristic colour and flavour of the fruit named. Guava Puree/juice is obtained, from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that:

• Guava Puree/juice is made from Psidium guajava.

• Guava juice can be cloudy or clear.

• In industry mainly guava puree is processed. The indicated values are therefore referred to kilograms.


• For the reconstitution of concentrated fruit juices water should have the appropriate characteristics. To be defined in Annex …

• The use of additives is regulated by the ANZFA Food Standards


Page AFJA REFERENCE GUIDELINE GUAVA PUREE/JUICE

2


Commentary Notes

DIRECT JUICE Corresponding brix min. 7.5 Although most single strength purees/juices will

show a brix of 9.5 or higher, it has been acknowledged that single strength purees/juices from defined origins and/or varieties can show lower figures, but the lowest value is 7.5 brix.



Corrected brix min 8.0 Rel. density 20/20 for juice min. 1.0318 FOR ALL GUAVA PUREES/JUICES




Sulphurous acid is not present in the fruit. The use of sulphurous acid in the manufacture of guava juice is not permitted. Small amounts measured can be due to analytical methodology.


mg/kg max. 20





δ13C sugar -27 to –24.0

February 2009



Page AFJA REFERENCE GUIDELINE BANANA PUREE/JUICE

2

1. GENERAL

A reference guideline is a guideline for what is considered as an acceptable puree/juice. Parameters listed under sector A are absolute (min-max) requirements with respect to the quality of a puree/juice. Parameters listed under sector B are criteria relevant for the evaluation of identity and authenticity as well as some less absolute quality criteria. Single parameters outside of the Standard B do not automatically mean non-authenticity, as values within the Standard B do not automatically guarantee authenticity. An interpretation of the whole analytical picture by experts is necessary. This reference guideline is based on authentic and uncorrected puree/juices having the characteristic colour and flavour of the fruit named. Banana Puree/juice is obtained from mature and sound fruit by mechanical processes and is treated by physical means. It is understood that:

• Banana Puree/juice is made from Musa species (plantains excluded).

• Banana juice can be cloudy or clear.

• In Industry mainly banana puree is processed. The indicated values are therefore referred to kilograms.


• For the reconstitution of concentrated fruit juices water should have the appropriate characteristics. To be defined in Annex …

• The use of additives is regulated by the ANZFA Food Standards


Page AFJA REFERENCE GUIDELINE BANANA PUREE/JUICE

3


Commentary Notes

DIRECT JUICE Corrected brix min. 18.0 Although most single strength purees/juices will

show a brix of 21.0 or higher, it has been acknowledged that single strength purees/juices from defined origins and/or varieties can show lower figures, but the lowest acceptable value is 18 brix.



Corrected brix min 21.0

Rel. density 20/20 for juice min. 1.088 FOR ALL BANANA PUREES/JUICES




Sulphurous acid is not present in the fruit. The use of sulphurous acid in the manufacture of banana puree/juice is not permitted. Small amounts measured can be due to analytical methodology.


mg/kg max. 20





δ13C sugar -26.0 to –23.0

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