This document specifies the requirements and test methods for concentrated date juice.

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This European Standard shall specify a method of analysis for the determination of benzene in soft drinks, juices and baby food. The method should preferably make use of the HS GC-MS technique. The method shall be inter-laboratory validated, in accordance with ISO 5725 or with AOAC International Guidelines for collaborative study procedures to validate characteristics of a method of analysis, using test materials consisting of soft drinks, juices and baby food at appropriate levels.

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This European Standard specifies a method for the determination of benzene in soft drinks, other beverages and vegetable-based infant foods, by headspace gas chromatography mass spectrometry (HS-GC-MS). The method has been validated in an interlaboratory study via the analysis of spiked samples of carbonated soft drink, still fruit-based drink, carbonated fruit-based drink, vegetable and fruit juice containing carrot, infant food vegetable based and infant food containing meat, ranging from 1,9 µg/kg to 18,6 µg/kg. However, linearity of the instrument response was proven for the concentration range from 0,5 µg/kg to 20 µg/kg. The limit of quantification (LOQ) depends on the instrument but can generally be expected to be in the range from 0,5 µg/kg to 1,0 µg/kg.

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This European Standard specifies a method for the determination of patulin in fruit juices and fruit-based purée, such as baby food purée, using high performance liquid chromatography with ultra-violet detection (HPLC-UV). Using naturally contaminated and spiked samples this method has been validated for the determination of patulin in apple juice, at levels ranging from 3,0 μg/kg to 15,5 μg/kg, and in fruit-based baby food purée, at levels ranging from 3,4 μg/kg to 17,9 μg/kg. Baby food fruit purée (commercially available on the European market) used in this study contained the following ingredients: blueberry; apple; banana; lemon; wheat biscuits; wheat syrup; whole milk; and vegetable oil. A detailed listing, including the fractions, of each product used in this study is given in [1].
Further information on validation, see Clause 9 and Annex B.

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This European Standard specifies a method for the determination of patulin in apple juices and apple puree up to 128 ug/kg using high performance liquid chromatography (HPLC).

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This European Standard specifies a distillation method for the quantitative determination of total sulfur dioxide in fruit or vegetable juices and related products. This method applied to onions, leek or cabbage products can lead to false positive results.

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The principle of the method specified is extraction of patulin from a test portion using ethyl acetate followed by partitioning of the extract with aqueous sodium carbonate solution, qualitative and quantitative determination of the patulin content by means of high-performance liquid chromatography using an ultraviolet detector. The limit of detection is 10 µg/l, based on 5 ml of ready-to-drink apple juice.

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  • Standard
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  • Standard
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This European Standard specifies a distillation method for the quantitative determination of total sulfur dioxide in fruit or vegetable juices and related products. This method applied to onions, leek or cabbage products can lead to false positive results.

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This European Standard specifies an enzymatic method for the determination of the total content of acetic acid or acetate salts in fruit and vegetable juices and related products.

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This draft European Standard specifies a chromatographic procedure for the determination of the free amino acid content in fruit and vegetable juices and related products.

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This European Standard specifies a high performance liquid chromatographic method for the determination of the glucose, fructose, sorbitol and sucrose contents in fruit and vegetable juices and related products. This method does not allow the determination of sucrose in the presence of maltose due to overlapping of the peaks.

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This European Standard specifies an enzymatic method for the determination of the total content of D- and L-lactic acid and lactate salts in fruit and vegetable juices and related products.

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This draft European Standard specifies a chromatographic procedure for the determination of the free amino acid content in fruit and vegetable juices and related products.

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This European Standard specifies an enzymatic method for the determination of the total content of D- and L-lactic acid and lactate salts in fruit and vegetable juices and related products.

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This European Standard specifies an enzymatic method for the determination of the total content of acetic acid or acetate salts in fruit and vegetable juices and related products.

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This European Standard specifies a high performance liquid chromatographic method for the determination of the glucose, fructose, sorbitol and sucrose contents in fruit and vegetable juices and related products. This method does not allow the determination of sucrose in the presence of maltose due to overlapping of the peaks.

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This draft European Standard specifies a gravimetric method for the determination of the total dry matter in fruit and vegetable juices and related products.

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This draft European Standard specifies a method for the determination of tartaric acid in grape juices by high performance liquid chromatography (HPLC).

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This draft European Standard specifies a method for the determination of the nitrogen content of fruit and vegetable juices and related products by the Kjeldahl method.

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This draft European Standard specifies an enzymatic method for the determination of the total content of D-malic acid, in fruit and vegetable juices and related products.

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This draft European Standard specifies a method for the determination of the titratable acidity of fruit and vegetable juices and related products.

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This draft European Standard specifies a method for the determination of total carotenoid content and individual carotenoid fractions of fruit and vegetable juices and related products.

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This draft European Standard specifies a centrifugation method for the determination of the pulp content in fruit and vegetable juices and related products.

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This draft European Standard specifies a potentiometric titration method for the determination of the chloride content of fruit and vegetable juices and related products.

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This draft European Standard specifies a method for the determination of the hesperidin and naringin contents, using high performance liquid chromatography (HPLC), in fruits and vegetable juices and related products.

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This draft European Standard specifies a refractometric method for the estimation of the soluble solids in fruit and vegetable juices and related products.

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This draft European Standard specifies a method for the titrimetric determination of the total alkalinity of ash in fruit and vegetable juices and related products.

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This draft European Standard specifies an enzymatic method for the determination of the content of sucrose in fruit and vegetable juices related products.

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This draft European Standard specifies a potentiometric titration method for the determination of the chloride content of fruit and vegetable juices and related products.

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This draft European Standard specifies a method for the determination of the nitrogen content of fruit and vegetable juices and related products by the Kjeldahl method.

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This draft European Standard specifies an enzymatic method for the determination of the total content of D-malic acid, in fruit and vegetable juices and related products.

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This draft European Standard specifies a method for the determination of tartaric acid in grape juices by high performance liquid chromatography (HPLC).

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This draft European Standard specifies a method for the determination of total carotenoid content and individual carotenoid fractions of fruit and vegetable juices and related products.

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This draft European Standard specifies a centrifugation method for the determination of the pulp content in fruit and vegetable juices and related products.

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This draft European Standard specifies a method for the determination of the titratable acidity of fruit and vegetable juices and related products.

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This draft European Standard specifies an enzymatic method for the determination of the content of sucrose in fruit and vegetable juices related products.

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This draft European Standard specifies a refractometric method for the estimation of the soluble solids in fruit and vegetable juices and related products.

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This draft European Standard specifies a method for the titrimetric determination of the total alkalinity of ash in fruit and vegetable juices and related products.

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This draft European Standard specifies a method for the determination of the hesperidin and naringin contents, using high performance liquid chromatography (HPLC), in fruits and vegetable juices and related products.

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This draft European Standard specifies a gravimetric method for the determination of the total dry matter in fruit and vegetable juices and related products.

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This European standard specifies a method for the determination of proline in fruit and vegetable juices and related products.

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This European standard specifies an enzymatic method for the determination of the D-glucose and D-fructose content of fruit and vegetable juices and related products.

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This European standard specifies a method for the enzymatic determination of the total content of citric acid, present either in the form of the free acid or its salts, in fruit and vegetable juices and related products.

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This European standard specifies a method for the determination of the Formol Number of fruit and vegetable juices and related products.

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This European standard specifies a method for the determination of the ash content of fruit and vegetable juices and related products.

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This European standard specifies an enzymatic method for the determination of the total content of L-malic acid, present either in the form of the free acid or its salts, in fruit and vegetable juices and related products.

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This European Standard specifies a method for the determination of the relative density d 20 degree C / 20 degree C of fruit and vegetable juices and related products.

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This European standard specifies an enzymatic method for the determination of the total content of D-isocitric acid, present either in the form of the free acid or its salts including esters and lactones in fruit and vegetable juices and related products.

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This European Standard specifies a method for the determination of the pH-value of fruit and vegetable juices and related products.

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This European Standard specifies a method for the determination of the phosphate content, expressed as phosphorus content, of fruit and vegetable juices and related products.

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