ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
— Portions of a distinctively flavored commercial maple sirup were heated by autoclaving at 15 psig (250°F) for 1.5 and 4 hr. A GLC flavor profile of the treated and untreated sirups showed that 25 components in their flavor fractions changed in relative amounts. In the light colored original sirup, acetol and compounds related to lignin (vanillin, syringaldehyde, dihydroconiferyl alcohol) predominated. As the sirup was heated, carbohydrate breakdown products began to appear and then to predominate (acetol, furanones, cyclotene, and HMF). As the carbohydrate degradation products increased the sirup darkened in color and became acrid in flavor; at this point vanillin began to decrease. From this preliminary study it would seem possible, after identifying all the compounds in the profile, to produce various levels of different flavor in maple sirup by a regulated heat process. The need is indicated for a complete study of the production of maple flavorants by heat, starting with a flavorless sap concentrate.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1971.tb04030.x
