Discriminant and principal component analyses to classify commercial orange juices based on relative amounts of volatile juice constituents

Pasteurised orange juices and two types of commercial orange juice from frozen concentrate were differentiated based on the combined levels of 15-25 volatile constituents monitored in each of 44 juice samples. Multivariate analysis programs were used to calculate discriminant and principal component analyses and to display the results graphically. Since this group of samples was part of a nutritional database study, other parameters were included in an effort to improve discrimination of the types of juice samples monitored. Addition of °Brix and acid values improved the separation by principal component analysis of the three types of juice studied. Discriminant analysis provided better separation of juice types than did principal component analysis.