COLORIMETRIC FURFURAL MEASUREMENT AS AN INDEX OF DETERIORATION IN STORED CITRUS JUICES
- 1 September 1972
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 37 (5), 768-770
- https://doi.org/10.1111/j.1365-2621.1972.tb02746.x
Abstract
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.Keywords
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