Step 1: Understanding the Concept:
Detection of vanaspati adulteration in ghee: the Baudouin test reacts sesamol (from mandatory 5% sesame/gingelly oil in vanaspati) with furfural and concentrated HCl to produce a crimson red color; concentrated HCl rapidly hydrolyzes and dehydrates sucrose (cane sugar) in situ to generate furfural.
Key Formula or Approach:
\[ \text{Sucrose (C}_{12}\text{H}_{22}\text{O}_{11}) \xrightarrow{\text{Conc. HCl, } \Delta} \text{Fructose} \xrightarrow{\text{Dehydration}} \mathbf{Hydroxymethylfurfural / Furfural} \xrightarrow{\text{Sesamol (Sesame Oil)}} \mathbf{Crimson \text{ } Red \text{ } Complex} \]
Step 2: Detailed Explanation:
In ghee purity analysis and detection of vanaspati (hydrogenated vegetable fat):
- Under Indian law, Vanaspati must contain at least $5\%$ Sesame (Gingelly Til) oil. Sesame oil contains the unsaponifiable phenolic antioxidant Sesamol.
- Baudouin Test: Sesamol reacts with furfural in concentrated hydrochloric acid ($\text{HCl}$) to form a characteristic crimson-red (pink) quinoid condensation product.
- In routine testing laboratories, unstable reagent furfural can be directly replaced by Sucrose (Cane Sugar) (A) (Modified Baudouin Test). When concentrated $\text{HCl}$ is added, it instantly hydrolyzes sucrose into fructose and dehydrates fructose into furfural/HMF in situ, which immediately condenses with sesamol to produce the diagnostic crimson red color.
Step 3: Final Answer:
Hence, Sucrose can be used instead of furfural in Baudouin test, matching option (A).