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Abstract
A technique using high performance liquid chromatography to determine the furanic aldehydes: furfural and 5-hidroxymethil furfural, in aged brandies and hydroalcoholic solutions of commercial caramels, was developed. Separation and quantification of these substances can be carried out by injecting the samples directly 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-hidroxymethil furfural found in 100% of the brandy samples analysed is due to the caramel added as a colouring agent.