ABSTRACT

Nonalcoholic beverages such as carbonated soft drinks, sports drinks, energy drinks, fortified beverages, bottled waters, and fruit vinegars, are an important component of the human diet that are required to regulate fluids in the human body. This chapter presents some applications of spectroscopic techniques for the analysis of nonalcoholic beverages such as fruit juice, soft drinks, and energy drinks. Ultraviolet–visible spectroscopy and partial least squares (PLS) were used to determine phenolic compounds in fruit juice without spectral overlapping. Fluorescence spectroscopy was also used to explore the relations between apple juice fluorescence and their total phenolic content and total antioxidant capacities. Vis–near-infrared (NIR) spectroscopy coupled to PLS and principal component analysis (PCA) was used to determine citric and tartaric acids in orange juice. NIR was used to investigate orange juice adulteration in the region of 1100–2498 nm using PCA and factorial discriminant analysis to an accuracy of 90%.