Nineteen authentic citrus juice samples (6 tangerine, 4 sweet orange, 4 grapefruit, 4 lemon and 1 sour orange) were investigated with respect to organic acid distribution. Average citric, malic and fumaric acid contents of tangerine juices were 9.22 g l-1, 5.29 g l-1 and 368 µg l-1, respectively. These values for orange juices were 13.28 g l-1, 7.79 g l-1 and 373 µg l-1, respectively. The citric acid concentration in lemon juices, having the highest acidity, varied between 48.54 and 60.32 g l-1. It was followed by grapefruit juices with an average 19.61 g l-1 citric acid content. In all citrus juices, the most abundant organic acid was citric acid, ranging from 6.05 to 60.32 g l-1, with the exception of one tangerine variety. Malic acid was the second most abundant acid (1.27-12.15 g l-1), followed by fumaric acid (0-807 µg l-1). Grapefruit, lemon and sour orange juices did not contain fumaric acid.

Nineteen authentic citrus juice samples (6 tangerine, 4 sweet orange, 4 grapefruit, 4 lemon and 1 sour orange) were investigated with respect to organic acid distribution. Average citric, malic and fumaric acid contents of tangerine juices were 9.22 g l-1, 5.29 g l-1 and 368 µg l-1, respectively. These values for orange juices were 13.28 g l-1, 7.79 g l-1 and 373 µg l-1, respectively. The citric acid concentration in lemon juices, having the highest acidity, varied between 48.54 and 60.32 g l-1. It was followed by grapefruit juices with an average 19.61 g l-1 citric acid content. In all citrus juices, the most abundant organic acid was citric acid, ranging from 6.05 to 60.32 g l-1, with the exception of one tangerine variety. Malic acid was the second most abundant acid (1.27-12.15 g l-1), followed by fumaric acid (0-807 µg l-1). Grapefruit, lemon and sour orange juices did not contain fumaric acid.