Colorimetric Furfural Measurement as an Index of Deterioration in Stored Citrus Juices

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.