Comparison of Headspace GC and Electronic Sensor Techniques for Classification of Processed Orange Juices

Three types of commercial orange juice samples (pasteurized not from concentrate; frozen concentrate and single strength juice reconstituted from concentrate) were classified by discriminant analysis using quantities of 25 volatile juice constituents determined by headspace gas chromatography (HSGC). An electronic sensor instrument was also used to evaluate and classify the same juice samples, and the results were compared to those obtained by HSGC. Two sets of samples were classified by HSGC analysis into the three juice types. The electronic sensor instrument classified the first set into three types, but was less successful in classification of the second larger set of samples. The two analytical techniques were complimentary since they afforded somewhat different separation patterns.