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Application Note

Analysis of Organic Acids in Fruit Juices by HPLC and UV Detection

Introduction

Organic acids, used as preservatives, acidulants or stabilizers in food, contribute to the sensory properties of foods and beverages by providing both taste and aroma. Monitoring the content of organic acids in foods is an important step in the food manufacturing process, as well as quality and regulatory protocols, to ensure the purity and composition of finished products. In this application note, a simple and robust HPLC method for the analysis of organic acids in store-bought fruit juices is presented.