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Journal of Liquid Chromatography Volume 15, 1992 - Issue 3
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Original Articles

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

M. Vtllalón Mir Department of Nutrition and Bromatology Faculty of Pharmacy, University of Granada, 18012, Granada, Spain
,
J. Quesada Granados Department of Nutrition and Bromatology Faculty of Pharmacy, University of Granada, 18012, Granada, Spain
,
H. LÓpez Department of Nutrition and Bromatology Faculty of Pharmacy, University of Granada, 18012, Granada, Spain
,
G. De La Serrana Department of Nutrition and Bromatology Faculty of Pharmacy, University of Granada, 18012, Granada, Spain
&
M. C. López Martinez Department of Nutrition and Bromatology Faculty of Pharmacy, University of Granada, 18012, Granada, Spain
Pages 513-524 | Published online: 23 Sep 2006

Citations (12)

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Read on this site (2)

David Madigan, Adela Perez & Michael Clements. (1998) Furanic Aldehyde Analysis by HPLC as a Method to Determine Heat-Induced Flavor Damage to Beer. Journal of the American Society of Brewing Chemists 56:4, pages 146-151.
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I. Nicoletti, C. Corradini, E. Cogliandro & D. Corradini. (1996) Identification and Dosage of 2-Furaldehyde and 5-Hydroxymethyl-2-furaldehyde in Beverages by Reversed Phase Chromatography with a Microbore Column. Journal of Liquid Chromatography & Related Technologies 19:8, pages 1241-1254.
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Articles from other publishers (10)

Giovanni Casagrande Silvello & André Ricardo Alcarde. (2020) Experimental design and chemometric techniques applied in electronic nose analysis of wood-aged sugar cane spirit (cachaça). Journal of Agriculture and Food Research, pages 100037.
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Sara Canas, Ofélia Anjos, Ilda Caldeira & A. Pedro Belchior. (2019) Are the furanic aldehydes ratio and phenolic aldehydes ratios reliable to assess the addition of vanillin and caramel to the aged wine spirit?. Food Control 95, pages 77-84.
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Mei Li, Zhaoxia Yang, Mei Yang, Lianju Shan & Jianjun Dong. (2009) Determination of Furfural in Beer by High-Performance Liquid Chromatography with Solid-Phase Extraction. Journal of the Institute of Brewing 115:3, pages 226-231.
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Francisco J. Morales. 2008. Process‐Induced Food Toxicants. Process‐Induced Food Toxicants 135 174 .
Adelir Aparecida Saczk, Marcelo Firmino de Oliveira, Leonardo Luiz Okumura & Nelson Ramos Stradiotto. (2002) Comportamento voltamétrico da redução de 2-furfuraldeído em etanol utilizando eletrodo de carbono vítreo. Eclética Química 27:spe, pages 141-151.
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P Chambel, M.B Oliveira, P.B Andrade, J.O Fernandes, R.M Seabra & M.A Ferreira. (1998) Identification of 5,5′-oxy-dimethylene-bis(2-furaldehyde) by thermal decomposition of 5-hydroxymethyl-2-furfuraldehyde. Food Chemistry 63:4, pages 473-477.
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J.Quesada Granados, M.Villalón Mir, H.Loṕez G Serrana & M.C.López Martinez. (1996) The influence of added caramel on furanic aldehyde content of matured brandies. Food Chemistry 56:4, pages 415-419.
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Tommaso R. I. Cataldi, Cristiana. Campa & Diego. Centonze. (2002) Electrocatalytic oxidation and amperometric detection of aliphatic and furanic aldehydes at a mixed-valent ruthenium oxide-ruthenium cyanide film on glassy carbon electrodes. Analytical Chemistry 67:20, pages 3740-3745.
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Filippo Lo Coco, Clemente Valentini, Veronica Novelli & Luciano Ceccon. (1995) Liquid chromatographic determination of 2-furaldehyde and 5-hydroxymethyl-2-furaldehyde in beer. Analytica Chimica Acta 306:1, pages 57-64.
Crossref
J.Quesada Granados, M.Villalón Mir, H.López García Serrana & M.C.López Martínez. (1995) Comparison of spectrophotometric and chromatographic methods of determination of furanic aldehydes in wine distillates. Food Chemistry 52:2, pages 203-208.
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