Dissolved oxygen in fruit juices – Fast and accurate determination using an optical sensor

Dissolved oxygen (DO), incorporated into juices during processing, affects quality parameters of the beverage during storage such as Vitamin C concentration, color, and aroma. Various oxygen removal methods are used during juice production, such as vacuum-deaeration or gas sparging to increase product quality and extend shelf life. However, these methods have the drawback that the aroma might be affected since the volatile compounds are also removed. By assessing the DO content in fruit juices, manufacturers can improve the overall product quality. This application note describes a fast and accurate determination of dissolved oxygen in juices by using an optical sensor.