COLORIMETRIC FURFURAL MEASUREMENT AS AN INDEX OF DETERIORATION IN STORED CITRUS JUICES
H. L. Dinsmore, Steven Nagy
Journal of Food Science
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.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
furfural provides a useful numerical index for the extent of degradation
“provides a useful numerical index for the extent of degradation”
furfural parallels the development of off‐flavor
“The development of noticeable furfural parallels the development of off‐flavor”
furfural arises in citrus juice as a result of deterioration during storage
“Furfural arising in citrus juice as a result of deterioration during storage”