Physicochemical Properties and Quality Variability of Artisanal Pineapple Juices in Guinea: Evidence from Maferinyah and Friguiagbé

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Introduction: Artisanal pineapple juice is widely consumed in Guinea, yet data on its physicochemical quality and compliance with international standards remain limited. Methods: A cross-sectional analytical study was conducted on 60 artisanal pineapple juice samples collected in Maferinyah (n = 30) and Friguiagbé (n = 30). Organoleptic characteristics (taste, color, stability) were assessed, and physicochemical parameters (pH, density, total soluble solids (°Brix), titratable acidity, dry matter, and sulfur dioxide (SO₂)) were determined using standard methods. Results: All samples showed acceptable sensory quality, with 100% presenting pleasant taste and stability at rest. pH values were within the acceptable Codex range in 83% of Maferinyah samples and 100% of Friguiagbé samples. Density was the main deviation, with only 20% compliance in Maferinyah and none in Friguiagbé. Total soluble solids exhibited moderate variability between sites, while titratable acidity and SO₂ levels were within recommended limits for all samples. Discussion: Overall, artisanal pineapple juices from the two areas displayed satisfactory organoleptic quality and generally acceptable chemical stability. However, consistent deviations in density and partial variability in °Brix suggest heterogeneity in artisanal processing practices, underscoring the need for improved standardization to enhance consistency and align with Codex expectations.

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