FJA Parameters Guide Feb 09 Australia

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 1
AFJA REFERENCE GUIDELINE
ORANGE 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.
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.
Page 2
ORANGE JUICE
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
Corresponding brix min. 9.0 defined origins and/or varieties can show lower
figures, but the lowest acceptable value is
1.0359.
ISO-TOPIC VALUES
0
D water /00 SMOW min - 15 Delete
0
18 O Water /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. D-malic acid is not present in the fruit. Small
(not present) amounts detected can be due to analytical
methodology.
Sulphurous acid mg/l n.p. Sulphurous acid is not present in the fruit. The
(not present) 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 (Sn) mg/l max. 1.0 tin are possible but they should not exceed
Mercury (Hg) mg/l max. 0.01 official limits
Cadmium (Cd) mg/l max. 0.02
Page 3
ORANGE JUICE
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.
Page 4
ORANGE JUICE
Commentary Notes
Calcium (Ca) mg/l 60 110 Usually, the calcium content is between 70110
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
RT 28 (mg/L) 8 18 either the addition of pulp wash or peel extract,
Narirutin (mg/L) 19 40 or conversely, if below the minimum level, an
Naringen (mg/L) nil 3 indicator of dilution with water.
Hesperidin (mg/L) 29 40
Didymin (mg/L) 2 6
Narirutin: Hesperidin Ratio 0.53 1.06

Page 5
ORANGE JUICE
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 pectins mg/l max. 500 (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.
Phlorin mg/l max. 900 To detect the presence of peel extract.

(expressed as
citric acid)
Polyphenolics min. 0.62 max. 0.88

(at 325 n m)
Total Carotenoids
(Aust. Juice) min 12.0 max. 22
(USA/Brazilian min 2 max. 10
-carotene (% of max. 5 The normal -carotene content is between 0.5 -

total carotenoids) 5 %. Higher percentages indicate addition of
-carotene.
Carotene Ester (% of max. 11.0 The usual range lies, depending on fruit
total carotenoids) provenance, between 6 10 %.
(Cryptoxanthinester)
Xanthophylester (% total max. 15 Higher values indicate usage of Tagetes-

carotenoids) 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
Fructose g/l 16 24
practically constant.
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.
Page 6
ORANGE JUICE
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 max.48.0

(mg/L relative to
malto-tetrose)
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
Threonine 10 50 0,08 0,42 influence. This also applies to proline, the
Serine 105 210 12 amino acid in the highest concentration present.
Asparagine 225 660 1,7 5 The formol number (per 100 ml) correlates with
Glutamic acid 75 205 0,51 1,39 the proline concentration (g/l). As a rule this
Glutamine max, 75 max. 0,51 ratio is under 30.
Proline (400 1800) 3,91 18,17 The glutamic acid content is in general distinctly
Glycine 10 25 0,13 0,33 below 205 mg/l with the most common content
Alanine 60 205 0,67 2,3 between 120 150 mg/l.
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
-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.
Page 7
ORANGE JUICE
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.
13 0
D nitrate of sugars /00 -65 - -10 The carbon 13 content of samples showing high
D values must be analysed for.
13 0
C sugar /00 PDB -27 to 23.7 In rare cases, some orange juices have been
13
measured with C of sugars between
- 23.7 /00 and 24 0/00. In these cases, it is
0
necessary to check for correlations with pulp

and carboxylic acids.
0
13C ethanol /00 -28 to -25 In rare cases, some orange juices have been
measured with 13C ethanol between
- 24.5 /00 and 25 0/00 but with (D/H)1 higher
0
than 107 ppm. In these cases, it can also be

useful to check for correlations with pulp and
carboxylic acids.
13 0
C pulp /00 -28 to 23.5 The difference between the 13C content of Pulp
(water and acetone non soluble solids) and the
13C content of sugars from the same juice is
between 1 and + 0.5 per mil.
13 0
C acids /00 -25.5 to 22.5 The difference between the 13C content of
Acids (precipitated as calcium salts) and the
between + 1 and + 2 per mil.
February 2009

Phone: 02 9662 4498 Fax: 02 9662 2899

Page 1
GRAPEFRUIT JUICE
1. GENERAL
Single parameters outside of the Standard B do not automatically mean non-authenticity, as values
within the Standard B do not automatically guarantee authenticity.
grapefruit juice is made from Citrus paradisi
fruit flesh (floating cells, coarse pulp) may be re-added to juice in its natural quantity
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.
Page 2
GRAPEFRUIT JUICE
Commentary Notes
DIRECT JUICE
Rel. density 20/20 min 1.038 Although most single strength juices will show a
acknowledged that direct juices from defined
Corresponding brix min. 9.5 origins and/or varieties can show lower figures,
but the lowest acceptable value is 1.038.
ISO-TOPIC VALUES
0
D water /00 SMOW min - 15
0
18 O Water /00 SMOW min. 0
JUICE FROM
CONCENTRATE
Rel. density 20/20 (min 1.038)
Corresponding brix (min 9.5)
methodology.
grapefruit juice is not permitted.
Hydroxymenthulfurfural mg/l max. 20

(HMF)

Page 3
GRAPEFRUIT JUICE
Commentary Notes
variations.
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

Page 4
GRAPEFRUIT JUICE
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.

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.
Page 5
GRAPEFRUIT JUICE
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
Water soluble pectins mg/l max. 500 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.
Page 6
GRAPEFRUIT JUICE
Commentary Notes
Glucose g/l 20 50 The average values for glucose and fructose are
distinctly under 30 g/l.
Fructose g/l 20 50 Glucose : fructose ratio under 0.90 may be an
indication of microbiological decomposition of
glucose.
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

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
Threonine 12 36 0,1 0,3 with the exception of proline is not substantially
Serine 105 210 12 influenced by either variety or origin. Likewise,
Asparagine 240 800 1,81 6,06 authorised process techniques have no
Glutamic acid 80 235 0,54 1,6 influence.
Glutamine max. 75 max. 0,51 In the case of proline, juices from South
Proline 200 1400 1,74 12,17 American origin are in the lower range, with
Glycine 11 38 0,15 0,51 values even under 200 mg/l.
Alanine 62 180 0,7 2,02 Juices from Israeli fruits tend to have higher
Valine 12 35 0,1 0,3 concentrations.
Methionine max. 10 max. 0,07 The glutamine concentration in fresh juices or
Iso-leucine 1 10 0,01 0,08 juices which just have been reconstituted may
Leucine 1 10 0,01 0,08 exceed the maximum value.
Tyrosine max. 18 max. 0,1
Phenylalanine 9 46 0,05 0,28
-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
Page 7
GRAPEFRUIT JUICE
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.
Page 8
GRAPEFRUIT JUICE

values.
(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).
0
13C sugar /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).
13 0
C ethanol /00 -29 to -26 13C values in the upper part of the range are
only observed in Mediterranean juices but with
corresponding (D/H)1 values above 104 ppm.
13 0
C pulp /00 -28 to 24.5 The difference between the 13C content of Pulp
(water and acetone non soluble solids) and the
between 0.5 and +0.5 per mil.
0
13C acids /00 -26.5 to 23.5 The difference between the 13C content of
Acids (precipitated as calcium salts) and the
13
C content of sugars from the same juice is
between 1 and 2 per mil.
February 2009

Phone: 02 9662 4498 Fax: 02 9662 2899

Page 1
APPLE PUREE JUICE
1. GENERAL
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.
Apple Puree juice is made from fruit of Malus domestica
Apple Puree juice is naturally cloudy or clear
characteristics.
the use of additives is regulated by the ANZFA Food Standards.
Page 2
APPLE PUREE JUICE
Commentary Notes
DIRECT JUICE
Corresponding brix min. 10.0 origins and/or varieties can show lower figures,
but the lowest acceptable value is 1.040.
ISO-TOPIC VALUES
D water It is considered that the D value is related to
18
the O value according to the relation
18
D = max 8* 0+2
18 0
O Water /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 g/l max. 0.4
acid
Ethanol g/l max. 3.0
Lactic acid g/l max. 0.5
methodology.
Apple Puree juice is prohibited.
However, small amounts detected can be due
to analytical methodology.

(HMF)
Patulin ug/l max. 50

Mercury (Hg) mg/l max. 0.01 official limits.
Page 3
APPLE PUREE JUICE
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.
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.
Page 4
APPLE PUREE JUICE
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.

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.
Fructose g/l 45 - 85 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.
Glucose : 0.3 0.5 Glucose : fructose ratio may, in exceptional

Fructose 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.
Page 5
APPLE PUREE JUICE

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.

values.
(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.
13 0
C sugar /00 PDB -27 to 23.5
13 0
C ethanol /00 -28 to -25

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.
Page 6
APPLE PUREE JUICE
Commentary Notes
Aspartic acid 30 300 0.23 - 2.26 The assessment of Apple Puree juices on the
Threonine 1 20 0.01 1.17 basis of the amino acid spectrum is limited by
Serine 5 60 0.05 0.57 the fact that most of the concentrations are too
Asparagine 100 1500 0.76 11.36 low and the range of the individual free amino
Glutamic acid 10 200 0.07 1.36 acids too great both when comparing the
Glutamine max.25 max. 0.17 varieties of Apple Puree and also the different
Proline max.20 max. 0.17 crop years.
Glycine max.10 max. 0.13 It is also dependent on the processing
Alanine 1 50 0.01 0.56 technology. In spite of these limitations, it
Valine max. 40 max. 0.34 seems a characteristic of Apple Puree juice that
Methionine max. 30 max. 0.2 the asparagine content is distinctly in excess of
Iso-leucine max. 10 max. 0.08 that of any other amino acid and the sum of
Leucine max. 10 max. 0.08 asparagine and aspartic acid as a rule amounts
Tyrosine max. 10 max. 0.06 to 80% of the total free amino acids. Only in
Phenylalanine max. 15 max. 0.09 exceptional cases is this value slightly lower.
-Aminobutyric acid 1 30 0.01 0.29 Nevertheless, the amino acid analysis allows
Ornithine max. 1 max. 0.01 protein hydrolysate and foreign juice additives to
be recognised.
Lysine max. 10 max. 0.07
Histidine max. 10 max. 0.06
Arginine max. 10 max. 0.06
Aspartic acid + Min. 80% of total free amino acids (The total free
asparagine amino acids is the sum of aspartic acid, serine,
asparagine, glutamic acid, alanine and y-
aminobutyric acid.)
February 2009

Phone: 02 9662 4498 Fax: 02 9662 2899

Page 1
GRAPE JUICE
1. GENERAL
Grape juice is obtained from mature and sound fruit by mechanical processes and is treated by
physical means.
grape juice is made from fruits of Vitis vinifera
grape juice is naturally cloudy or clear
characteristics.
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.
Page 2
GRAPE JUICE
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
values, but the lowest acceptable value is
1.055.
ISO-TOPIC RATIO
D water
18 0
O Water /00 SMOW min - 2
JUICE FROM
CONCENTRATE
Corresponding brix min. 15.0
FOR ALL GRAPE JUICES
Volatile acids as acetic acid g/l max. 0.4
methodology.
(not present) 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 mg/l max. 20

(HMF)
Page 3
GRAPE JUICE
Commentary Notes
Arsenic (As) mg/l max. 0.1 Due to technology and circumstances used at
Lead (Pb) mg/l max. 0.2 the moment in some regions, an iron content of
Copper (Cu) mg/l max. 5.0 max.10 mg/l is allowed till 31.12.1999.
Zinc (Zn) mg/l max. 5.0 As of 01.01.2000 all juices should not show
more than the mentioned 5 mg/l.
Iron (Fe) mg/l max. 5.0
In canned products higher values for iron and
Page 4
GRAPE JUICE
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
Tartaric Acid (free) g/l max. 1.0 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.
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.
Page 5
GRAPE JUICE
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.
Page 6
GRAPE JUICE
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.
Page 7
GRAPE JUICE
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.
Page 8
GRAPE JUICE
Commentary Notes
Aspartic acid 5 100 0,04 0,75 The assessment of grape juices on the basis of
Threonine 20 200 0,17 1,68 the amino acid spectrum is limited by the fact
Serine 20 100 0,19 0,95 that the total concentrations are too low and the
Asparagine traces 50 traces 0,38 range of variation of the individual free amino
Glutamic acid 20 150 0,14 1,02 acids too great, both when comparing the
Glutamine traces 800 traces 5,48 varieties of grape and also the different crop
Proline 150 1000 1,3 8,7 years.
Glycine traces 30 traces 0,4 It is also dependent on the processing
Alanine 50 300 0,56 3,37 technology. The amino acid spectrum is
Valine 10 100 0,09 0,85 consequently only available to a limited extent
Methionine traces 60 traces 0,4 for the assessment of grape juices. It does
Iso-leucine 10 100 0,08 0,76 however allow protein hydrolysates and other
Leucine 10 100 0,08 0,76 additives to be recognised.
Tyrosine traces 50 traces 0,28 Failure to reach the lower proline content is only
Phenylalanine traces 170 traces 1,06 occasionally to be found in the case of specific
-Aminobutyric acid 50 250 0,49 2,43 varieties and origin of white grapes and can be
Ornithine traces 50 traces 0,38 as low as 100 mg/l.
Lysine traces 40 traces 0,27
Histidine traces 100 traces 0,65
Arginine 150 1100 0,86 6,32

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.
13 0
C sugar /00 PDB -28 to 23 Depending on the origin and the region where
13
grapes are harvested the C values can
exceed this range.
13 0
C ethanol /00 -29 to 24
February 2009

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Page 1
PINEAPPLE JUICE
1. GENERAL
Pineapple juice is obtained from mature and sound fruit by mechanical processes and is treated by
physical means.
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
of the results of comprehensive analyses of the industrially essential types of origins.
Page 2
PINEAPPLE JUICE
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
values, but the lowest acceptable value is
1.042.
ISO-TOPIC VALUES
0
0
18 O Water /00 SMOW min.0
JUICE FROM
CONCENTRATE
FOR ALL PINEAPPLE

JUICES
Iso-tope ratio
13 0
C sugar /00 PDB -13.5 to 11 In some cases (eg. Ivory Coast) values have
0
been measured close to 15 /00 PDB.
Pineapple is a plant exhibiting Crassulacean
Acid Metabolism (CAM) and its 13C content
might be influenced by their environment.
methodology.
pineapple juice is prohibited.
However small amounts detected can be due to

(HMF)
Page 3
PINEAPPLE JUICE
Commentary Notes
Page 4
PINEAPPLE JUICE
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.
Page 5
PINEAPPLE JUICE
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.

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
Water soluble pectins mg/l max. 500 400 mg/l. Values higher than 500 mg/l (resp.
600 mg/l for total pectin) indicate addition of
pectin.
Glucose g/l 11 - 25
Fructose g/l 15 - 25
Page 6
PINEAPPLE JUICE
Commentary Notes
Glucose: 0.6 1.2 If the glucose: fructose ratio is higher than the
Fructose 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%.

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).
Page 7
PINEAPPLE JUICE
Commentary Notes
Amino Acids
Aspartic acid (133) mg/l 40 120 Characteristically for pineapple is a low content
Threonine (119) mg/l 12 45 of arginine and in comparison with other fruit
Serine (105) mg/l 50 200 juices a relatively high content of methionine and
Asparagine (132) mg/l 145 1000 glycine.
Glutamic acid (147) mg/l 20 120 Proline normally ranges from 8 to 35 mg/l. If
Glutamine (146) mg/l max. 200 values are higher than 50 mg/l the addition of
Proline (115) mg/l 8 50 other juices should be investigated.
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
-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

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Page 1
LEMON JUICE
1. GENERAL
Lemon juice is obtained from mature and sound fruit by mechanical processes and is treated by
physical means.
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
characteristics.
the use of additives is regulated by the ANZFA Food Standards additives directives.
Page 2
LEMON JUICE
Commentary Notes
DIRECT JUICE
Corresponding brix min. 7 defined origins and/or varieties can show lower
1.028.
ISO-TOPIC RATIO
0
0
18 O Water /00 SMOW min.0
JUICE FROM
CONCENTRATE
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
methodology.
Sulphurous acid mg/l n.p. Sulphurous acid is not present in the fruit.
(not present) However the addition of sulphurous acid may
be permitted according to national derogation
and if properly labelled.

(HMF)
Page 3
LEMON JUICE
Commentary Notes
Page 4
LEMON JUICE
Commentary Notes
variations.
The values indicated correspond to 44.8 to 62.0
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.
Page 5
LEMON JUICE
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
* Again could be influenced to too great extent by water quality used in reconstitution.
Page 6
LEMON JUICE
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
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 mg/l max. 1500 The content is strongly influenced by the fruit
(acc. to Davis) 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.
Page 7
LEMON JUICE
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
Threonine (119) mg/l 10 - 30 the fruit provenance. South American juices
Serine (105) mg/l 135 -370 show the lowest proline values; in some cases
Asparagine (132) mg/l 130 - 600 they are even below 100 mg/l. Juices from the
Glutamic acid (147) mg/l 160 - 400 Mediterranean region show a value higher than
Glutamine (146) mg/l max. 45 350 mg/l; sometimes they exceed 800 mg/l.
Proline (115) mg/l 100 - 800 Except for proline, the distribution of the
Glycine (75) mg/l 7 - 25 individual amino acids is influenced neither by
Alanine (89) mg/l 80 - 260 the fruit variety nor by the provenance. In Italian
Valine (117) mg/l 8 35 juices, a certain tendency to the lower range part
Methionine (149) mg/l max. 5 can be observed for aspartic acid and -
Iso-leucine (131) mg/l 3 - 10 Aminobutyric acid whereas the glutamic acid
Leucine (131) mg/l 3 - 10 concentration is in the upper range part. None
Tyrosine (181) mg/l max. 7 of the juices fell below the minimum value for
Phenylalanine (165) mg/l 8 - 40 aspartic acid; values in the upper part and
-Aminobutyric acid (103) mg/l 60 - 185 slightly above the upper limit occur especially for
Ornithine (132) mg/l max. 5 lime juices.
Lysine (146) mg/l 5 20 In some cases the upper range limit for serine,
Histidine (155) mg/l max. 10 alanine and -Aminobutyric acid may be slightly
Arginine (174) mg/l max. 100 exceeded. In juices from over-ripe fruits, the
Ammonia (17) mg/l max. 100 content of -Aminobutyric acid and ammonia lies
Ethanolamine (61) mg/l max. 30 in the upper range part.
An increased arginine content indicates the use
of juices from other citrus species.
ISOTOPIC VALUES
13 0
C sugar /00 PDB -27 to 24
February 2009

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Page 2
PASSIONFRUIT JUICE
1. GENERAL
Passionfruit juice is obtained from mature and sound fruit by mechanical processes and is treated by
physical means.
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.
characteristics.
Page 3
PASSIONFRUIT JUICE
Commentary Notes
DIRECT JUICE
1.050.
JUICE FROM
CONCENTRATE
FOR ALL PASSIONFRUIT

JUICES
methodology.
passionfruit juice is prohibited.

(HMF)
Page 4
PASSIONFRUIT JUICE
Commentary Notes
Page 5
PASSIONFRUIT JUICE
Commentary Notes
variations.
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.

Page 6
PASSIONFRUIT JUICE
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. These substances do not occur in passionfruit

(not present) 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 30 70 Besides B-carotene other carotene carbon

Hydrogen hydrogens are present.
(% of total carotenoids)
Carotene Este max. 12

(% of total carotenoids)
(Cryptoxanthinester)
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

Page 7
PASSIONFRUIT JUICE
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
Glutamic acid (147) mg/l 300 - 800 asparagine content is very low and can be used
Glutamine (146) mg/l max. 300 to detect the addition of other juices.
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
-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

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Page 1
PEAR PUREE / JUICE
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.
Pear puree/juice is obtained from mature and sound fruit by mechanical processes and is treated by
physical means.
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.
characteristics.
Page 2
PEAR PUREE / JUICE
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
Rel. density 20/20 for juice min. 1.042 purees/juices from defined origins and/or
varieties can show lower figures, but the lowest
acceptable value is 10.5.
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. D-malic acid is not present in the fruit. Small
methodology.
Sulphurous acid mg/kg n.p. Sulphurous acid is not present in the fruit. The
pear puree/juice is permitted.
Hydroxymenthulfurfural mg/kg max. 20

(HMF)

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 (Sn) mg/kg max. 1.0 tin are possible but they should not exceed
Mercury (Hg) mg/kg max. 0.01 official limits.
Cadmium (Cd) mg/kg max. 0.02
13
C sugar -27 to 23.5
Page 3
PEAR PUREE / JUICE
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.
Page 4
PEAR PUREE / JUICE
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
Fructose g/kg 50 - 90 glucose : fructose ratio as well.
Glucose : max. 0.4

Fructose
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.
Page 5
PEAR PUREE / JUICE
Commentary Notes
Amino Acids
Aspartic acid (133) mg/kg 30 200 The assessment of pear purees/juices on the
Threonine (119) mg/kg 2 10 basis of the amino acid spectrum is limited by
Serine (105) mg/kg 15 40 the fact that most of the concentrations are too
Asparagine (132) mg/kg 120 2200 low and the range of the individual free amino
Glutamic acid (147) mg/kg 20 70 acids too great both when comparing the
Glutamine (146) mg/kg max. 20 varieties of pear and also the different crop
Proline (115) mg/kg 30 500 years. It is also dependent on the processing
Glycine (75) mg/kg 15 technology.
Alanine (89) mg/kg 10 30 The aspartic acid and asparagine content for
Valine (117) mg/kg 5 20 juice will be in the lower part of the range,
Methionine (149) mg/kg trace normally less than 120 mg/kg for aspartic acid
Iso-leucine (131) mg/kg 5 15 and 1000 mg/kg for asparagine, but for puree
Leucine (131) mg/kg 1 10 the values tend to be in the upper part of the
Tyrosine (181) mg/kg trace 5 declared ranges.
Phenylalanine (165) mg/kg 15 The proline content is dependent on the variety
-Aminobutyric acid (103) mg/kg 5 15 and the degree of maturity. The highest values
Ornithine (132) mg/kg trace are around 600 mg/l, the lowest value found was
Lysine (146) mg/kg trace 5 20 mg/l. Since the proline content of pear juice
Histidine (155) mg/kg trace 5 is higher than the one of apple it can be used for
Arginine (174) mg/kg trace 5 the purposes of identifying the addition of pear
juice to apple juice.
February 2009

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Page 1
APRICOT PUREE / JUICE
1. GENERAL
A reference guideline is a guideline for what is considered as an acceptable puree/juice. Parameters

Apricot puree/juice is obtained from mature and sound fruit by mechanical processes and is treated by
physical means.
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.
Page 2
Commentary Notes
DIRECT PUREE/JUICE
acknowledged that single strength purees/juices
Rel. density 20/20 for juice min. 1.041 from defined origins and/or varieties can show
lower figures, but the lowest acceptable value is
10.2 brix.
PUREE/JUICE FROM
CONCENTRATE
Corrected brix min 11.2
FOR ALL APRICOT

PUREES/JUICES
methodology.
Sulphurous acid mg/kg n.p. Sulphurous acid is not present in the fruit.
(not present) The use of sulphurous acid in the manufacture
of apricot puree/juice is not permitted.
(HMF)

Iron (Fe) mg/kg max. 5.0 In canned products higher values for iron and tin
Tin (Sn) mg/kg max. 1.0 are possible but they should not exceed official
Mercury (Hg) mg/kg max. 0.01 limits
Page 3
Commentary Notes
Titratable acidity at pH 8.1 mval 100 - 300 The acidity is highly dependent on variety,
season and maturity.
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
Nitrate (NO3) mg/kg max. 15
Sulphate (SO4) mg/kg max. 350

Page 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
Fructose g/kg 1- - 45 indicate microbiological degradation of the
glucose.
Glucose : 1.0 2.5

Fructose
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
Threonine (119) mg/kg 20 100 basis of the amino acid spectrum is limited by
Serine (105) mg/kg 50 200 the fact that most of the concentrations are too
low and the range of the individual free amino
Asparagine (132) mg/kg 700 3000 acids too great both when comparing the
Glutamic acid (147) mg/kg 40 200 varieties of Apricot and also the different crop
Glutamine (146) mg/kg max. 50 years. It is also dependent on the processing
Proline (115) mg/kg 50 800 technology.
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
-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

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Page 1
TOMATO JUICE
1. GENERAL
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.
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
Page 2
TOMATO JUICE
Commentary Notes
DIRECT JUICE
Uncorrected Brix min. 4.2 Although most single strength juices will show
higher values than 4.5, it has been
origins can show lower figures, but the lowest
acceptable value is 4.2.
JUICE FROM
CONCENTRATE
Uncorrected Brix min. 4.5
FOR ALL TOMATO

JUICES
methodology.
(not present) However, the addition of sulphurous acid may
be permitted according to national derogation
and if properly labelled.

(HMF)
Fructose g/l 12 18
Glucose: 0.80 1 In tomatoes, fructose and glucose are the main

Fructose 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.
Page 3
TOMATO JUICE
Commentary Notes

variations.
The values indicated correspond to 1.9 4.8 g/l,
calculated as anhydrous citric acid.
CitrIc acid g/l 25 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
Page 4
TOMATO JUICE
Commentary Notes
February 2009

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Page 1
BLACKCURRANT JUICE / PUREE
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.
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.
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.
characteristics.
Page 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
Corresponding brix min. 10.5 from defined origins and/or varieties can show
1.042.
JUICE/PUREE FROM
CONCENTRATE
FOR ALL BLACKCURRANT

JUICES / PUREES
methodology.
of Blackcurrant juice is not permitted.
(HMF)

Iron (Fe) mg/l max. 5.0 In canned products higher values for iron and tin
Tin (Sn) mg/l max. 1.0 are possible but they should not exceed official
Mercury (Hg) mg/l max. 0.01 limits
Page 3
Commentary Notes
variations.
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 14 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.
Page 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 g/l 23 50
Glucose : 0.6 0.9 Glucose : Fructose ratios lower than 0.6 are a
Fructose 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
Aspartic acid 20 100 0,15 1,75 The assessment of blackcurrant juices / purees
Threonine 10 80 0,08 0,67 on the basis of the amino acid spectrum is
Serine 15 115 0,14 1,1 limited by the fact that most of the
concentrations are too low and the range of the
Asparagine 30 400 0,23 3,03 individual free amino acids too great both when
Glutamic acid 40 220 0,27 1,5 comparing the varieties of blackcurrant and also
Glutamine max. 730 max. 5 the different crop years.
Proline 10 100 0,09 0,87 It is also dependent on the processing
Glycine 3 20 0,04 0,27 technology.
Alanine 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
Phenylalanine max. 30 max. 0,18
-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

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Page 1
CHERRY JUICE / PUREE
1. GENERAL

Cherry juice/puree is obtained from mature and sound fruit by mechanical processes and is treated by
physical means.
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.
characteristics.
Page 2
Commentary Notes
DIRECT JUICE/PUREE
1.050.
JUICE / PUREE FROM

CONCENTRATE
FOR ALL CHERRY

JUICES / PUREES
methodology.
of Cherry juice is not permitted.
(HMF)

Page 3
Commentary Notes
variations.
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.
Page 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.

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 g/l 35 70
Glucose : 1.0 1.35 Glucose : Fructose ratios lower than 1.0 are a
Fructose 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.
Page 5
Commentary Notes
Amino Acids mg/l mmol/l Values refer to 16 g/l Titratable acid pH 8.1
Aspartic acid 40 300 0,3 2,26 The assessment of cherry juices / purees on the
Threonine 7 50 0,06 0,42 basis of the amino acid spectrum is limited by
Serine 10 80 0,1 0,76 the fact that most of the concentrations are too
Asparagine 1300 4300 9.85 32,58 acids too great both when comparing the
Glutamic acid 20 150 0,14 1,02 varieties of cherry and also the different crop
Glutamine max. 400 max. 2,74 years.
Proline 50 400 0,43 3,48 It is also dependent on the processing
Glycine 2 16 0,03 0,21 technology.
Alanine 10 90 0,11 1,01
In juices from Maraschino cherries and related
Valine 3 35 0,03 0,3
cherry varieties a higher proline content (425
Methionine max. 12 max. 0,08 1100 mg/l) can be found
Iso-leucine max. 30 max. 0,23
Leucine max. 50 max. 0,38
Phenylalanine max. 50 max. 0,3
-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

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Page 2
RASPBERRY JUICE / PUREE
1. GENERAL

Raspberry juice/puree is obtained from mature and sound fruit by mechanical processes and is treated
by physical means.
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
characteristics.
Page 3
Commentary Notes
DIRECT JUICE
1.025.
JUICE/PUREE FROM
CONCENTRATE
FOR ALL RASPBERRY

JUICES / PUREES
methodology.
of Raspberry juice is not permitted.
(HMF)

13C Sugar -26.0 to 24.0

Page 4
Commentary Notes
variations.
The values indicated correspond to 12.2 20
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

Page 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.
amongst other things unauthorised sulphur
dioxide treatment or use of unsuitable water for
reconstitution.
Formol index ml 0.1 Mol NaOH/100/ml 10 - 50 Values below 10 may indicate microbial
damages.
Glucose g/l 15 - 38
Glucose : 0.6 0.95 Glucose : Fructose ratios lower than 0.6 indicate
Fructose 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

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Page 1
STRAWBERRY JUICE / PUREE
1. GENERAL

Strawberry juice/puree is obtained from mature and sound fruit by mechanical processes and is treated
by physical means.
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
characteristics.
Page 2
Commentary Notes
DIRECT JUICE
1.025.
JUICE/PUREE FROM
CONCENTRATE
FOR ALL STRAWBERRY

JUICES / PUREES
methodology.
of Strawberry juice is not permitted.
(HMF)

13C Sugar -26.0 to 23.5

Page 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.
Sulphate (SO4) mg/l max. 150 Higher sulphate concentrations indicate, amongst
other things unauthorised sulphur dioxide
treatment or use of unsuitable water for
reconstitution.
Page 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 : 0.75 1.0 Lower values indicate microbial damages.

Fructose
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
Threonine 5 70 0,04 0,59 the basis of the amino acid spectrum is limited
Serine 10 150 0,1 1,43 by the fact that most of the concentrations are
too low and the range of the individual free
Asparagine 150 - 1500 1,14 11,36 amino acids too great both when comparing the
Glutamic acid 20 - 250 0,14 1,7 varieties of strawberry and also the different
Glutamine traces 750 traces 5,14 crop years. It is also dependent on the
Proline traces 30 traces 0,26 processing technology.
Glycine traces 20 traces 0,27
Alanine 5 350 0,06 3,93 The content varies within large limits. The
asparagine, for instance, will show the highest
Valine traces 30 traces 0,26
values in puree and the lowest in clarified juice.
Methionine traces 10 traces 0,07 In order to detect possible adulterations, it is
Iso-leucine traces 15 traces 0,11 suitable to combine different analytical data. In
Leucine traces 40 traces 0,31 the case of an increased proline content, it may
Tyrosine traces 40 traces 0,22 be supposed that the juice / puree has been
Phenylalanine traces 40 traces 0,24 blended with other products with high proline
-Aminobutyric acid 5 120 0,05 1,17 content.
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

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Page 1
PEACH PUREE / JUICE
1. GENERAL

This reference guideline is based on authentic and uncorrected puree/juices having the characteristic
Peach puree/juice is obtained from mature and sound fruit by mechanical processes and is treated by
physical means.
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.
characteristics.
Page 2
PEACH PUREE / JUICE
Commentary Notes
DIRECT PUREE/JUICE
show a brix of 10 or higher, it has been
acknowledged that direct purees/juices from
Rel. density 20/20 for juice min. 1.036 Italy can show figures down to 8.5 brix while
purees/juices from Spain show values above
10.5 brix.
PUREE/JUICE FROM
CONCENTRATE
Corrected brix min 11
FOR ALL PEACH

PUREES/JUICES
methodology.
of peach puree/juice is not permitted.
(HMF)

13C Sugar -27.5 to 24.5

Page 3
PEACH PUREE / JUICE
Commentary Notes
Titratable acidity at pH 8.1 mval 50 - 125 The acidity is dependent on variety, season and
maturity.
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
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.
Page 4
PEACH PUREE / JUICE
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 : 0.80 1.0 Values lower than 0.8 indicate microbial

Fructose 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
Threonine 10 80 0,08 0,67 basis of the amino acid spectrum is limited by
Serine 30 350 0,29 3,33 the fact that most of the concentrations are too
Asparagine 1500 4500 11,36 34,09 acids too great both when comparing the
Glutamic acid 15 200 0,1 1,36 varieties of peach and also the different crop
Glutamine 10 200 0,07 1,37 years. It is also dependent on the processing
Proline 10 100 0,09 0,87 technology.
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
-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

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Page 1
MANGO PUREE / JUICE
1. GENERAL

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.
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 2
MANGO PUREE / JUICE
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
Rel. density 20/20 for juice min 1.057 from defined origins and/or varieties can show
14.0.
PUREE/JUICE FROM
CONCENTRATE
Corrected brix min 15
FOR ALL MANGO

PUREES/JUICES
methodology.
(not present) The use of sulphurous acid in the manufacture of
mango juice is not permitted.
(HMF)

are possible but they should not exceed official
Tin (Sn) mg/kg max. 1.0
limits
Mercury (Hg) mg/kg max. 0.01
February 2009

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Page 1
GUAVA PUREE/JUICE
1. GENERAL

Guava Puree/juice is obtained, from mature and sound fruit by mechanical processes and is treated by
physical means.
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.
The use of additives is regulated by the ANZFA Food Standards
Page 2
GUAVA PUREE/JUICE
Commentary Notes
DIRECT JUICE
Corresponding brix min. 7.5 Although most single strength purees/juices will
lower figures, but the lowest value is 7.5 brix.
PUREE/JUICE FROM
CONCENTRATE
FOR ALL GUAVA

PUREES/JUICES
methodology.
of guava juice is not permitted.
(HMF)

13
C sugar -27 to 24.0
February 2009

Phone: 02 9662 4498 Fax: 02 9662 2899

Page 2
BANANA PUREE/JUICE
1. GENERAL

Banana Puree/juice is obtained from mature and sound fruit by mechanical processes and is treated by
physical means.
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.
The use of additives is regulated by the ANZFA Food Standards
Page 3
BANANA PUREE/JUICE
Commentary Notes
DIRECT JUICE
18 brix.
PUREE/JUICE FROM
CONCENTRATE
FOR ALL BANANA

PUREES/JUICES
methodology.
of banana puree/juice is not permitted.
(HMF)

13C sugar -26.0 to 23.0

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ORANGE JUICE PARAMETERS

GRAPEFRUIT JUICE PARAMETERS

Australian Fruit Juice Association

Phone: 02 9662 4498 Fax: 02 9662 2899

AFJA REFERENCE GUIDELINE

An interpretation of the whole analytical picture by experts is necessary.

orange juice is made from Citrus sinensis

the use of additives is regulated by the ANZFA Food Standards

AFJA REFERENCE GUIDELINE

2.A ABSOLUTE QUALITY REQUIREMENTS

(for FRESH & NOT

Arsenic and heavy metals

AFJA REFERENCE GUIDELINE

2.B FURTHER CRITERIA FOR EVALUATION OF IDENTITY AND AUTHENTICITY

Ash g/l 2.8 4.4 The ash content is essentially determined by

Sodium (Na) mg/l max. 120

Magnesium (Mg) mg/l 80 130 The magnesium content is determined by the

AFJA REFERENCE GUIDELINE

2.B FURTHER CRITERIA FOR EVALUATION OF IDENTITY AND AUTHENTICITY

Nitrate (NO3) mg/l max. 5 Oranges contain practically no nitrate. In the

Sulphate (SO4) mg/l max. 150 Higher sulphate concentrations indicate,

The formol number rises with the increasing

Narirutin: Hesperidin Ratio 0.53 1.06

AFJA REFERENCE GUIDELINE

2.B FURTHER CRITERIA FOR EVALUATION OF IDENTITY AND AUTHENTICITY

Phlorin mg/l max. 900 To detect the presence of peel extract.

Polyphenolics min. 0.62 max. 0.88

-carotene (% of max. 5 The normal -carotene content is between 0.5 -

Xanthophylester (% total max. 15 Higher values indicate usage of Tagetes-

As a rule, a glucose surplus and/or too high a

AFJA REFERENCE GUIDELINE

2.B FURTHER CRITERIA FOR EVALUATION OF IDENTITY AND AUTHENTICITY

Sugar-free extract g/l 24 - 34 Sugar-free extract means the total non-sugars

Oligo Saccharides max.48.0

Amino Acids mg/l mmol/l* The picture is essentially determined by the

Ammonia (17)mg/l max.25.5 Ammonia and Ethanolamine are assayed

AFJA REFERENCE GUIDELINE

2.B FURTHER CRITERIA FOR EVALUATION OF IDENTITY AND AUTHENTICITY

ISOTOPIC VALUES The general comment on isotopes should be

necessary to check for correlations with pulp

than 107 ppm. In these cases, it can also be

Australian Fruit Juice Association

Phone: 02 9662 4498 Fax: 02 9662 2899

AFJA REFERENCE GUIDELINE

An interpretation of the whole analytical picture by experts is necessary.

grapefruit juice is made from Citrus paradisi

AFJA REFERENCE GUIDELINE

2.A ABSOLUTE QUALITY REQUIREMENTS

Hydroxymenthulfurfural mg/l max. 20

Arsenic and heavy metals

AFJA REFERENCE GUIDELINE

2.B FURTHER CRITERIA FOR EVALUATION OF IDENTITY AND AUTHENTICITY

Citrac acid g/l 8 - 20 The values vary depending on the origin,

Ash g/l 2.3 4.5 The ash content is essentially determined by

Sodium (Na) mg/l max. 120

AFJA REFERENCE GUIDELINE

2.B FURTHER CRITERIA FOR EVALUATION OF IDENTITY AND AUTHENTICITY

Nitrate (NO3) mg/l max. 5 Grapefruits contain practically no nitrate. Also,

Sulphate (SO4) mg/l max. 150 Higher sulphate concentrations indicate,

The formol number rises with the increasing