Furfural arising in citrus juice as a result of deterioration during storage may be recovered and concentrated by rapid distillation and then calorimetrically determined by reaction with 10% aniline in acetic acid‐ethanol. As little as 25 μg per liter of furfural can be measured. The development of noticeable furfural parallels the development of off‐flavor and provides a useful numerical index for the extent of degradation. Results of a brief storage study on orange juice are reported.
An improved colorimetric method for furfural in citrus juices, which is based on the well known aniline-acetic acid reaction with furfural (Stenhouse reaction), is described. Addition of SnCl2 and HCl yielded higher intensity and improved color stability. The reagent giving the best results contained 1% SnCl2, 0.6N HCl, and 10% aniline in glacial acetic acid.
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