Adding pulp from other fruits is not a common method used to adulterate fruit juice, as it would be difficult to disguise the difference in taste and texture.

The Brix value of pure orange juice typically ranges from 12 to 14, indicating its sugar content.

Refractometry is a simple and rapid technique that measures the refractive index of a liquid, which can be used to detect the presence of water in fruit juice.

Citric acid plays multiple roles in fruit juice, including enhancing flavor, acting as a preservative, and helping to stabilize the color.

While ISO develops standards for various industries, it is not directly responsible for regulating the authenticity of fruit juices.

Evaporation is the process of removing water from fruit juice by heating it until it vaporizes, leaving behind a concentrated juice.

Grape juice is not a common adulterant used in apple juice, as it would be difficult to disguise the difference in taste and color.

Pectin is a natural thickener or stabilizer that helps to prevent the separation of solids from the liquid in fruit juice.

NMR spectroscopy is not commonly used to detect the adulteration of fruit juice with sugar, as it is a more expensive and complex technique.

According to Codex Alimentarius standards, the maximum allowable level of sulfur dioxide in fruit juice is 150 mg/L.

Tangerine juice is not a common adulterant used in orange juice, as it would be difficult to disguise the difference in taste and color.

Ascorbic acid, also known as vitamin C, plays multiple roles in fruit juice, including acting as an antioxidant, enhancing flavor, and helping to stabilize the color.

Red wine is not a common adulterant used in grape juice, as it would be difficult to disguise the difference in taste and color.

Dilution is the process of adding water to fruit juice to reduce its concentration and make it less sweet.

Orange juice is not a common adulterant used in pineapple juice, as it would be difficult to disguise the difference in taste and color.