FIELD: food industry.
SUBSTANCE: invention is related to a method for quantitative determination of thermal stress fruit juice has been subjected to, in particular - during pasteurisation or freezing. The method involves determination of the ratio of isolimonin to limonin, a reduced and an increased ratio being indicative of lower and higher thermal stress respectively.
EFFECT: invention ensures fruit juice taste regulation.
7 cl, 8 dwg, 2 tbl, 5 ex
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