Chemical characterization of pineapple juices and nectars. Principal components analysis

Characterization of pineapple derivates is achieved using several parameters and comparisons with natural samples. Eleven types of physico-chemical measurements are carried out on each sample: oBrix, pulp, titratable acidity, pH, organic acids, free sugars, vitamin C, formol index, ash, minerals and pectic substances. This allows 23 parameters to be studied. Samples analysed include: fresh pineapple juice (home-made), pineapple commercial juices and nectars. Statistical correlation analysis and principal components analysis (PCA) show that the organic acids, sugars, potassium levels and formol index are the most useful parameters for quality control analysis of pineapple juices and nectars.