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A method for the determination of furanic compounds in traditional balsamic vinegars is proposed. It is based on ion-exclusion chromatographic separation and diode-array detection of furans through an isocratic elution with 0.01 N phosphoric acid and 16% acetonitrile. Preliminary trials on standard compounds stability in heat-acidic conditions are also performed. In all the 19 samples analyzed, 2-furoic acid, 5 HMF, and furfural are found. No sample contains 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (DHMF); 2-acetylfuran; or furfuryl alcohol. Three unknown compounds are also detected. The last eluting of these compounds is identified as 5-acethoxymethylfurfural, and, notwithstanding a partial hydrolysis in our chromatographic conditions, its quantitation can be carried out.
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Chinnici et al. (2003) studied this question.
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