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A colorless, aromatic, irritating fluid obtained in the distillation of bran with dilute sulfuric acid; used in the manufacture of medicinal agents.
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References in periodicals archive ?
The ETS analysis found the Gamba barrel skewed dramatically to the sweet oak and butterscotch edge of the spectrum, with high amounts of 5-methylfurfural and furfural and moderate (or about average) amounts of the lactone compounds.
While Figure 1 does not show an analysis for wine cubes, it is interesting to note the differences in furfural content (butterscotch, caramel aromas) or the cube heavy toast reported by Nadalie.
Two aldehyde signals prove that there are two furfural groups.
A high level emission of furfural was detected in sample 1 and 2 indicating a thermal degradation of hemicellulose.