The Standards of Identity (SOI) for food may prevent the adoption of the strategies that help sustain the development of some food industries. This study provides comprehensive insights into the possibility of regulation changes with SOI for orange juice from consumer perspectives. Results show that the juice blends with 50% orange juice and 50% tangerine juice received the highest sensory scores. However, most consumers do not think juice blends with less than 70% orange juice can be called orange juice. The WTP for juice blends with less than 70% orange juice also decreases significantly. The results provide strong support for modifying the current SOI for orange juice. In addition, the ratio of 70% orange juice and 30% non-orange juice (tangerine/mandarin) is an appropriate threshold for starting the change to the SOI for orange juice. Successful modification to food SOI should consider its impact on both food quality and consumer perceptions.

中文翻译：

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现代化果汁标识标准：消费者对混合橙汁接受程度的证据

食品标识标准 (SOI) 可能会阻碍有助于维持某些食品行业发展的战略的采用。这项研究从消费者的角度全面洞察了橙汁 SOI 监管变化的可能性。结果显示，含有 50% 橙汁和 50% 橘子汁的混合果汁获得了最高的感官评分。然而，大多数消费者并不认为橙汁含量低于70%的混合果汁就可以称为橙汁。橙汁含量低于 70% 的混合果汁的支付意愿也显着下降。该结果为修改现有的橙汁SOI提供了强有力的支持。此外，70% 橙汁和 30% 非橙汁（橘子/柑橘）的比例是开始更改橙汁 SOI 的适当阈值。食品 SOI 的成功修改应考虑其对食品质量和消费者认知的影响。