Comparison of spectrophotometric and chromatographic methods of determination of furanic aldehydes in wine distillates

A comparison of two methods of determination of furanic aldehydes in commercial brandies was carried out. The brandy samples were analysed using the spectrophotometric technique recommended by the Spanish Ministry of Health and Consumption, and by another HPLC technique. The results were subjected to appropriate statistical treatment and both techniques were found to be suitable, as there were no significant statistical differences between them, although the chromatographic technique is somewhat faster and easier to use than the spectrophotometric method.