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COLORIMETRIC FURFURAL MEASUREMENT AS AN INDEX OF DETERIORATION IN STORED CITRUS JUICES
Author(s) -
DINSMORE HOWARD L.,
NAGY STEVEN
Publication year - 1972
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.1365-2621.1972.tb02746.x
Subject(s) - furfural , food science , index (typography) , chemistry , citrus fruit , computer science , biology , biochemistry , horticulture , world wide web , catalysis
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.