01582naa a2200205 a 450000100080000000500110000800800410001902000180006010000190007824500780009726000090017530000120018450001220019652009630031870000180128170000190129970000170131870000160133577300250135116454331997-12-01       1974    bl uuuu     u00u1 u    #d  a04-00-04260-31 aATTAWAY, J. A.  aAcidity and brix to acid ratio, key determinantes of orange juice quality  c1974  ap.41-50  aIn: CONFERENCIA INTERNACIONAL SOBRE CALIDAD Y DETECCION DE ADULTERACIONES EN ZUMOS CITRICOS. Valencia, Anais... 1974.  aFlavor panel studies over a period of many years by the Florida Department of Citrus and the University of Florida have shown that acidity and Brix/acid ratio are among the most important quality parameters for citrus juices. A recent study used 211 samples collected at random from all Florida Frozen Concentrated Orange juice (FCOJ) processors during the 1972-73 season. These samples represented more than 132 million 90-pound boxes of oranges processed into FCOJ during the season, or 80% of all Florida oranges processed during this period. These samples were reconstituted to 12,8 Brix and flavor scores and acis values determined. All of the samples were below 0.98% acid (as anhydrous citric w/w) and above 13 Brix/acid ratio. Exoerimental samples of Valencia orange juice were produced with axidity 0.75 to 1.63% and Brix/acid ratios of 6.9. Flavor panel evaluations of these samples showed highest scores for juices in the 13.5 to 15.5 ratio range.1 aCARTER, R. D.1 aFELLERS, P. J.1 aMOORE, E. L.1 aTING, S. V.  tValencia: IATA, 1974