HYDROXYMETHYLFURFURAL IN CANADIAN APPLE JUICE

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Abstract
Commercial and laboratory apple juices were examined for hydroxymethylfurfural (HMF), color, and organoleptic quality. The commercial juices contained from 0.0 to 37.5 p.p.m. of HMF. Thirty percent of the juices were dark amber in color and were rated from fair to faulty. The light-colored juices were rated generally higher. The control juices made in the laboratory did not contain HMF, were light amber in color, and were rated very good. HMF formed in heated and (or) long-stored juices. No proportionate relation was found between amounts of HMF and the color and organoleptic quality of juices. Obviously, HMF is not the sole cause of depreciated quality in apple juice, but high content was associated with low quality.

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