Martin Greeve
Martin Greeve
Martin Greeve
AIJN COP up-date by Martin Greeve Chairman of the COP Expert Group
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Content
1. Objectives Code of Practice Expert Group 2. Introduction to the individual reference guidelines 3. Specific comments to water quality 4. Orange and grapefruit juice - water soluble pectin 5. Reference guideline for carrot juice 6. Grape juice - titratable acidity 7. Lemon juice - sodium content 8. Revision blackcurrant, sour cherry and raspberry 9. Alicyclobacillus Best Practice Guideline Pending issues 10. Revision aroma guideline 11. Carry over of foreign fruits 12. Brix values in Fruit Juice Directive
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www.aijn.org
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1. Objectives AIJN COP To provide clarifications for issues not clearly defined in EU legislation and which are relevant for our industry (fair competition) Transform them into proposals for further discussion/decision in the AIJN TC and final approval by GA
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General
This reference guideline seeks to define various acceptability parameters. The parameters are listed under 2 sections: Section A contains various parameters that characterise the absolute quality requirements. They are considered as being mandatory for a specific juice in the EU. Section B contains various criteria relevant to the evaluation of identity and authenticity. It also contains some less critical quality criteria. It is crucial for users of this guideline to understand that a valid conclusion, regarding the authenticity of a particular sample, can only be reached providing the whole analytical picture has been subject to expert interpretation. If some parameters do not fall all within the values quoted in Section B this does not mean, automatically, that the sample is adulterated.
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General
The values and comments in this guideline are based on pure, authentic juices, without permitted ingredients and/or additives, exhibiting the characteristic colour and flavour of the named fruit. It is understood that botanical name of fruit mentioned explanation difference between juice (w/v) or puree (w/w) reference for appropriate water for reconstitution (5.3.a) reference to in-line extraction and the specific water criteria (5.3.b.) Various types and origins of fruit of industrial significance were subject to comprehensive analysis to provide the values in this guideline. To help in their interpretation please read carefully the commentary notes.
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However, it is recommended to keep the sodium and nitrate values of the water as low as possible and preferably lower than 50mg/l for sodium and 25 mg/l for nitrate. The figures retaken in the reference guidelines refer only to natural figures of the fruit juice/puree itself without the influence of the water for reconstitution of the concentrate.
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This practically means that water for processing should be either demineralised or evaporator water
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Objectives Definitions Introduction Summary of recommended control points Water Fruit Processing Filling factory / bottler Microbiology Recommendations for further research Apendices
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See AIJN web site: just click on banner and available for everybody
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To review the current legislation, application and practicalities of aroma restoration Consider opinions, presentations and draw conclusions Report to AIJN bodies for policy development and action
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Further steps: COP Expert group discuss together with aroma experts Proposal for further discussion in TC (October 16) Further information GA on November 26, 2008 Further work in first Cop and TC meeting in 2009 Final proposal to Summer Assembly 2009
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To define aroma restoration in a descriptive form. To discuss how we can verify whether the definition is met in practice whereby the following issues will be investigated: potential marker(s) indicating that the characteristic components are present literature research for peer reviewed ranges (fresh fruit, processed juices) an acceptable minimum level for the identified markers. a peer reviewed analytical (organoleptic) methodology to obtain reliable and comparable data. Investigate and discuss the availability of restoration aromas for the various fruit flavours.
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organoleptic properties. No consensus verification method for restored aromas (neither for analytical markers and levels nor for only sensory analysis). Formation 2 working groups:
WG 1 to investigate the possibility to establish markers and levels WG 2 to describe the process of verification for restored aromas,
including e.g. sensory analysis, profile, traceabilty, etc. and if WG 1 come to a proposal also the markers and levels will be included.
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In the Technical Committee on October 16 the status of the discussions has been presented; By mid-November both working groups ought to have a more detailed outline ready of the work (with timetable) they will carry out; The detailed working plan will be presented to the November 26 General Assembly; A draft proposal should be ready for presentation to the Summer Assembly in 2009;
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Citrus limon (L.) Burm. f. Citrus limonum Rissa Citrus reticulata Blanca Mangifera indica L. Citrus sinensis (L.) Osbeck Passiflora edulis Sims. f. edulus Passiflora edulis Sims. f. flavicarpa O. Def.
Prunus persica (L.) Batsch var. persica
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8,0
7.0
14,0
7 ,5
13.5
7 ,0
AIJN opinion: AIJN COP values are based on experience and should be maintained
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