Abstract
Abstract An improved colorimetric method for furfural in citrus juices, which is based on the well known aniline-acetic acid reaction with furfural (Stenhouse reaction), is described. Addition of SnCl2 and HCl yielded higher intensity and improved color stability. The reagent giving the best results contained 1% SnCl2, 0.6N HCl, and 10% aniline in glacial acetic acid.
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