Affiliation:
1. National Food Processors Association, 1401 New York Ave, NW, Washington, DC 20005
Abstract
Abstract
L-Malic acid is the predominate acid in pure apple juice and no D-malic acid should be present. Synthetic malic acid contains 50% D-malic acid, is inexpensive, and can be used to create nonauthentic apple juice. L-Malic/total malic ratios of 0.9 or less are indicative of a nonauthentic sample. Fourteen laboratories participated in a collaborative study to determine the L-malic/total malic acid ratio in apple juice. Ten samples of apple juice were sent to each laboratory. Authenticity of the samples varied from 0 to 100%. The coefficients of variation in all cases were acceptable, i.e., ca 5%. The method was adopted first action by AOAC INTERNATIONAL.
Publisher
Oxford University Press (OUP)
Subject
Pharmacology,Agronomy and Crop Science,Environmental Chemistry,Food Science,Analytical Chemistry
Cited by
5 articles.
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