CEN/TC 174 - Fruit and vegetable juices - Methods of analysis

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.

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.

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.

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.

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.

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.

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.

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

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

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

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.

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

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

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

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

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.

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.

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.

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.

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

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.

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

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.

This European Standard specifies a method for the determination of sodium, potassium, calcium and magnesium content of fruit and vegetable juices and related products by atomic absorption spectrophotometry.

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

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.

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.

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

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

This draft European Prestandard specifies a method for the determination of the stable carbon isotope ratio of the pulp in fruit juices. The determination of this parameter is useful as an internal standard for comparison with the Carbon 13 content value (d13C) obtained for the sugars.

This draft European Standard specifies a method for the determination of the stable hydrogen isotope ratio (2H/1H) of water from fruit juices by isotope ratio mass spectrometry (IRMS).

This draft European Standard specifies a method for the determination of the stable carbon isotope ratio (13C/12C) of sugars from fruit juices by isotope ratio mass spectrometry (IRMS).

This draft European Standard specifies a method for the determination of the stable oxygen isotope ratio of water from fruit juices by isotope ratio mass spectrometry (IRMS).