This standard was last reviewed and confirmed in 2016. Therefore this version remains current.
The method comsists in preparing of a test solution by adding water to test portion, in the case of products containing more than 10 mg of free sulphur dioxide per litre, adding of acetaldhyde, then adding of p-toluidine and barbituric acid solution to an aliquot potion of the test solution, thus forming a red coloration by reaction with 5-hydroxymethylfurfural present, and spectrometric measuring at a wavelenght of 550nm.
Status : PublishedPublication date : 1986-09
Edition : 1Number of pages : 3
Technical Committee:Fruits and vegetables and their derived products
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