Water addition is the most prevalent form of fruit juice adulteration, as it increases the volume of the juice without significantly altering its taste or appearance.

HPLC is a widely employed technique for detecting sugar adulteration in fruit juices due to its high sensitivity and ability to separate and quantify different sugars present in the sample.

Artificial coloring agents used in fruit juices may pose potential health risks, particularly when consumed in large quantities over an extended period. Some artificial colors have been linked to carcinogenic and allergenic effects.

The Food and Drug Administration (FDA) is the primary regulatory body in the United States responsible for ensuring the safety and quality of food products, including fruit juices. The FDA sets standards for fruit juice composition, labeling, and manufacturing practices.

The Codex Alimentarius is a collection of international food standards, guidelines, and codes of practice adopted by the Codex Alimentarius Commission. It includes standards for fruit juice production and quality, which aim to ensure the safety and quality of fruit juices traded internationally.

Flavor enhancers, such as synthetic esters and organic acids, are sometimes added to fruit juices to improve their taste and aroma. These additives can create a more desirable flavor profile, especially in diluted or low-quality fruit juices.

Pesticide contamination in fruit juices poses a potential health risk due to the toxicity of these chemicals. Excessive consumption of pesticide-contaminated fruit juices can lead to acute or chronic health effects, depending on the type and concentration of pesticides present.

Gas chromatography-mass spectrometry (GC-MS) is a widely used technique for detecting pesticide contamination in fruit juices. It involves separating and identifying individual pesticide compounds based on their mass-to-charge ratio, providing a comprehensive analysis of the pesticide profile.

The Codex Alimentarius recommends a maximum limit of 100 mg/L for sulfur dioxide in fruit juices. Sulfur dioxide is commonly used as a preservative in fruit juices, but excessive levels can pose health risks and alter the taste and aroma of the juice.

Starch is occasionally used as an adulterant in fruit juices to create a cloudy or hazy appearance, giving the impression of a higher pulp content. This practice is considered a form of misrepresentation and can mislead consumers.

Artificial sweeteners, such as aspartame, sucralose, and saccharin, are sometimes added to fruit juices to reduce sugar content and calories. However, some artificial sweeteners have been linked to potential health concerns, including increased risk of cancer and metabolic disorders.

Artificial coloring agents, such as synthetic dyes and pigments, are occasionally used in fruit juices to enhance their color and make them more visually appealing. However, the use of artificial colors in fruit juices is often considered undesirable and may raise concerns about potential health effects.

The Codex Alimentarius recommends a maximum limit of 150 mg/L for benzoic acid in fruit juices. Benzoic acid is a commonly used preservative in fruit juices, but excessive levels can pose health risks and alter the taste and aroma of the juice.

Citric acid is sometimes added to fruit juices to increase their acidity and tartness. While citric acid is a natural component of many fruits, excessive addition of citric acid can alter the taste and flavor balance of the juice.

Preservatives, such as sulfur dioxide, benzoic acid, and sorbic acid, are commonly used in fruit juices to extend their shelf life and prevent spoilage. However, excessive use of preservatives can pose potential health risks, including allergic reactions and long-term toxicity.