| Appearance |
Bright red, uniform color with no sediment
|
| Flavor |
Fresh tomato taste with no off-flavors
|
| Odor |
Characteristic tomato aroma, no foreign odors
|
| pH |
Typically 4.0 - 4.6
|
| Brix (Sugar Content) |
Approximately 4.0 - 6.0 °Bx
|
| Density |
1.030 - 1.040 g/cm³
|
| Viscosity |
Low to medium viscosity; should flow easily without being too thick
|
| Solids Content |
Approximately 6% - 8%
|
| Total Acidity |
0.5% - 0.9% as citric acid
|
| Vitamin C Content |
High; varies depending on processing but generally significant
|
| B-Carotene Content |
Present; contributes to the orange color and is a precursor to vitamin A
|
| Preservatives |
None; fresh juice should not contain added preservatives
|
| Shelf Life |
Typically 1 - 2 weeks refrigerated; varies based on processing and packaging
|
| Storage Conditions |
Refrigerated, ideally between 2°C - 4°C (35°F - 39°F)
|
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