Spectrofluorimetric determination of formaldehyde in maple syrup.

A quick and simple method was developed for determination of formaldehyde in maple syrup. In this method, formaldehyde reacts with Fluoral P to form a complex which is chemically extracted by isobutanol and determined by spectrofluorimetry. Performance, as gauged by the limits of detection (0.16 mg/kg) and quantitation (0.21 mg/kg), recovery (>79%), and variability (1.9-16.1%, depending on fortification level and class of syrup) were superior to the current official AOAC standard method.