HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY DETERMINATION OF 2-FURALDEHYDEAND 5-HYDROXYMETHYL-2-FURALDEHYDE IN PROCESSED CITRUS JUICES

The occurrence of 2-furaldehyde (F) and 5-hydroxymethyl-2-furaldehyde (HMF) in processed citrus juices is an indication of quality deteriora tion. A close relationship between flavor changes and F content exists , while HMF can give rise to browning reactions. Both F and HMF are fo rmed during heat processing or storage at improper temperatures. The d etection of these compounds becomes more and more important as aseptic processing and packaging of citrus juices are becoming widespread. As eptic packaging allows higher temperatures during distribution and sto rage to be employed without microbial spoilage, but off-flavors develo p as citrus products are exposed to these conditions.