Abstract
Abstract A second collaborative study was carried out on the official first action method for dark colored fruit juices. The method is based mainly on differences in the anthocyanin patterns of adulterated fruit juices when compared with authentic samples. Natural colors used for such adulteration show more complex patterns than those of the dark juices, so that such addition can usually be detected. Anthocyanidin patterns yield much less information than the anthocyanin patterns. Eleven collaborators correctly detected adulteration in a blackberry juice with added invert sugar and elderberry juice, and 10 of them correctly found adulteration in a raspberry juice with added apple juice and grape skin extract. The method is recommended for adoption as official final action.
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