Method 942.15

Acidity (Titratable) of Fruit Products

This method is for the determination of the percent acidity of canned, frozen and fresh fruits, beverages, juices, powders, gelatins, and sugar-based flavorings.  The sample is thoroughly mixed and an aliquot is titrated with standardized sodium hydroxide.  Sample results are reported as percent citric, malic, tartaric, lactic, oleic, or acetic acid depending on the sample matrix.



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Method Data

Hold Times, Preservatives, Preps, Collection, Analytical & Documentation
Holding Time:   None specified in the method.
Preservatives:   None specified in the method.
Required Preps:   4 or 8oz Glass bottle with Teflon lined-lid
Collection Method:   Grab sampling
Analytical Methodology:   Titration

Analyte List*

Analyte Formula CAS Number Detection Limit

* The analytes and detection limits listed for each method represent the typical detection limits and analytes reported for that particular method. Keep in mind that analyte lists may vary from laboratory to laboratory. Detection limits may also vary from lab to lab and are dependent upon the sample size, matrix, and any interferences that may be present in the sample.