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COLORIMETRIC ESTIMATION OF TOTAL ALDEHYDES IN AQUEOUS ORANGE ESSENCE USING N‐HYDROXYBENZENESULFONAMIDE
Author(s) -
ISMAIL M. A.,
WOLFORD R. W.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb12168.x
Subject(s) - dilution , colored , chemistry , aqueous solution , orange (colour) , chromatography , octanal , aldehyde , standard addition , linear relationship , detection limit , organic chemistry , mathematics , materials science , food science , thermodynamics , physics , statistics , hexanal , composite material , catalysis
SUMMARY A spot test method for detection of aldehydes has been adapted calorimetrically for quantitative determination of total aldehydes in aqueous solutions. The final colored complex has an absorption maximum at 510‐525 mμ. The technique is simple, and the color produced is linear with aldehvde concentrations up to 300 mg/liter using n‐octanal and trans‐2‐hexenal as a mixed standard. The test is applicable to aldehyde determinations in orange essence provided proper sample dilution is made before analysis.