High Performance Liquid Chromatography Determination of Furanic Compounds in Commercial Brandies and Caramels

Abstract

A technique using high perfornance liquid chromatography to deternine the furanic aldehydes: furfural and 5-hidroxymethilfurfural, in aged brandies and hydroalcoholic solutions of commercial cararnels, was developed. Separation and quantification of these substances can be carried out by injecting the samples dlrectly into the chromatograph, the relative error presented under this method is 0.52% for furfural and 0.29% for 5-HMF. The high concentrations of 5-hidroxyMethilfurfural found in 100% of 2 the brandy samples analysed is due to the caramel added as a colouring agent