Editing Orange juice (section)

===Molecular composition===
[[File:Orange juice UHPLC UV chromatogram.png|thumb|right|UV 280 nm chromatogram after UHPLC separation of commercial orange juice, showing, amongst other peaks, [[narirutin]] and [[hesperidin]].]]

On a molecular level, orange juice is composed of organic acids, sugars, and phenolic compounds. The main organic acids found in orange juice are citric, malic, and ascorbic acid. The major sugars found in orange juice are sucrose, glucose, and fructose. There are approximately 13 phenolic compounds in orange juice including hydroxycinnamic acids, flavanones, hydroxybenzoic acids, [[hesperidin]], [[narirutin]], and ferulic acid.<ref>{{cite journal |last1=Kelebek |first1=Hasim |last2=Selli |first2=Serkan |last3=Canbas |first3=Ahmet |last4=Cabaroglu |first4=Turgut |title=HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan |journal=Microchemical Journal |date=March 2009 |volume=91 |issue=2 |pages=187–192 |doi=10.1016/j.microc.2008.10.008 }}</ref>

====Composition of the cloud====
The cloud is the portion of suspended particles that range in size from 0.05 micrometers to a few hundred micrometers in orange juice. The cloud is responsible for several sensory attributes in orange juice including color, aroma, texture, and taste.<ref name=":1">{{cite journal |last1=Kyriakidis |first1=N.B |title=Use of pectinesterase for detection of hydrocolloids addition in natural orange juice |journal=Food Hydrocolloids |date=November 1999 |volume=13 |issue=6 |pages=497–500 |doi=10.1016/S0268-005X(99)00034-X }}</ref> The continuous medium of the cloud consists of a solution of sugars, pectin, and organic acids while the dispersed matter is formed through cellular tissue comminuted in fruit processing.<ref name=":3">{{cite book |doi=10.1007/978-0-387-75430-7_29 |chapter=Zeta-Potential as a Way to Determine Optimal Conditions During Fruit Juice Clarification |title=Food Engineering: Integrated Approaches |series=Food Engineering series |year=2008 |last1=Filippi |first1=M. V. |last2=Genovese |first2=D. B. |last3=Lozano |first3=J. E. |pages=391–397 |isbn=978-0-387-75429-1 }}</ref> Specifically, the cloudiness of the juice is caused by pectin, protein, lipid, hemicellulose, cellulose, hesperidin, chromoplastids, amorphous particles, and oil globules.<ref name=":2">{{cite journal |last1=Mizrahi |first1=Shimon |last2=Berk |first2=Zeki |title=Physico-chemical characteristics of orange juice cloud |journal=Journal of the Science of Food and Agriculture |date=May 1970 |volume=21 |issue=5 |pages=250–253 |doi=10.1002/jsfa.2740210508 |bibcode=1970JSFA...21..250M }}</ref> In particular the chemical composition of the cloud consists of 4.5-32% pectin, 34-52% protein, 25% lipids, 5.7% nitrogen, 2% hemicellulose, 2% ash, and less than 2% cellulose.<ref name=":1" />