A Comprehensive Review of Maple Sap Microbiota and Its Effect on Maple Syrup Quality

Maria, Chichi

doi:10.1080/87559129.2020.1788579

Cited by 7 publications

(7 citation statements)

References 51 publications

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“…Organic acids may contribute to the increase of delicious flavors and the neurotransmitter Allantoate was reported to be vital for translocating N form and metabolic N currency in Acer species, and it is the major N form in spring sugar maple sap [51]. The partial intricate maple flavor originates from the Maillard reaction that takes place during the heating process in which allantoin and/or allantoate react with reducing sugars present in the sap [52]. In tea, allantoate may be involved in N transport and metabolism and may influence subsequent tea processing by the Maillard reaction, improving tea flavor in the intercropping samples.…”

Section: Discussionmentioning

confidence: 99%

Non-targeted and targeted metabolomics profiling of tea plants (Camellia sinensis) in response to its intercropping with Chinese chestnut

Zou

et al. 2021

BMC Plant Biol

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Background Intercropping is often used in the tea producing areas where land resources are not so abundant, and the produced green tea is tasted more delicious through a tea-Chinese chestnut intercropping system according to the experience of indigenous farmers. The length and weight of tea leaf increase under this intercropping system and their root systems are stratified vertically and coordinate symbiosis. However, the delicacy mechanism under the intercropping is not fully understood. Results Green tea from the Chinese chestnut–tea intercropping system established in the 1980s ranked highest compared with a pure tea plantation from the same region. Based on the non-targeted metabolomics, 100 differential metabolites were upregulated in the tea leaves from intercropping system relative to monoculture system. Twenty-one amino acids were upregulated and three downregulated in response to the intercropping based on the targeted metabolomics; half of the upregulated amino acids had positive effects on the tea taste. Levels of allantoic acid, sugars, sugar alcohols, and oleic acid were higher and less bitter flavonoids in the intercropping system than those in monoculture system. The upregulated metabolites could promote the quality of tea and its health-beneficial health effects. Flavone and flavonol biosynthesis and phenylalanine metabolism showed the greatest difference. Numerous pathways associated with amino acid metabolism altered, suggesting that the intercropping of Chinese chestnut–tea could greatly influence amino acid metabolism in tea plants. Conclusions These results enhance our understanding of the metabolic mechanisms by which tea quality is improved in the Chinese chestnut–tea intercropping system and demonstrate that there is great potential to improve tea quality at the metabolomic level by adopting such an intercropping system.

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Section: Discussionmentioning

confidence: 99%

Non-targeted and targeted metabolomics profiling of tea plants (Camellia sinensis) in response to its intercropping with Chinese chestnut

Zou

et al. 2021

BMC Plant Biol

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“…Microbial contamination of maple sap is an essential factor that affects maple syrup quality. High microbial growth degrades maple sap quality, resulting in a lower syrup quality (Filteau et al., 2012; Jennifer & Maria, 2020; Lagacé et al., 2006). Lagacé et al.…”

Section: Composition Of Maple Food Productmentioning

confidence: 99%

“…fluorescens predominance in the sap a vanilla odor and flavor of the syrup. Recently, Jennifer and Maria (2020) reviewed maple sap microbiota and its impact on its syrup quality.…”

Section: Composition Of Maple Food Productmentioning

confidence: 99%

Chemistry, processing, and functionality of maple food products: An updated comprehensive review

2021

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Maple sap is a rich nutrient matrix collected from Acer trees to produce several food products (i.e., sap, water, extract, syrup, and sugar), of which syrup is the most famous in the food industry for its distinct taste and flavor. Maple syrup is produced from the sap of several species (Acer saccharum, Acer nigrum, and Acer rubrum) of maple. Maple syrup is chiefly produced through the concentration of sap via thermal evaporation (pan evaporation) or membrane separation. Each processing technique affects the quality and characteristics of processed maple products. The chemistry of maple products is dominated by a myriad of other phytoconstituents other than sugar, that is, phenolics, to mediate for its many health benefits. The health‐promoting effects of maple products included antioxidant, antimicrobial, antimutagenic, anti‐inflammatory, and antiproliferative activities. This review capitalizes on maple food products focusing on their chemistry, processing, and health benefits compared with other sugar sweeteners. The impact of processing on maple syrup composition and biological effects in relation to original maple sap are further presented. Practical applications Maple food products are natural sweeteners of significant importance due to their economic, nutritional, and health benefits. Apart from the predominant ingredient sucrose, the chemical composition of maple products comprises phenolics, pyrazines, vitamins, minerals, organic acids, and phytohormones. These bioactive compounds are of potential value owing to their health‐promoting benefits, including antioxidant, antiproliferative, and antimutagenic effects. Quebecol, lariciresinol, and secoisolariciresinol are suggested as distinct markers for maple products and not common in other plant‐derived syrups. Several factors, including the processing parameters and the phytochemical profile, affect maple products’ flavor and color. In addition, microbial contamination of maple sap can also affect maple product quality. Further research on the effect of processing techniques and environmental conditions on the phytochemicals profile and biological effects of maple food products should now follow. Application of other omics tools, that is, genomics, proteomics, and metabolomics, to understand maple syrup effects on the human body can help reveal its exact action mechanisms or points for any potential health hazards for certain ailments.

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“…The buddy flavor is a common defect in maple syrup collected at the end of the season, in late spring, when the maple leaves start to sprout. The syrup produced with sap harvested at this period is often related to a strong cabbage-like flavor and odor [5,6]. It happens due to many metabolic changes in the tree during dormancy, allied to microbial activity, thus changing the maple sap composition.…”

Section: Introductionmentioning

confidence: 99%

Bioethanol Production as an Alternative End for Maple Syrups with Flavor Defects

et al. 2022

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The purpose of this paper is to demonstrate the validity of an alternative route to valorize declassified maple syrups affected by flavor defects such as ropy maple syrup (RMS) and buddy maple syrup (BMS) as feedstocks for ethanol production. An acid hydrolysis treatment (0.1 M, 0.5 M, 5 M, and 10 M) was performed on the RMS to break the polysaccharide chains which are responsible for the flavor defect. The sugars and inhibitors composition of these hydrolysates were analyzed by ion chromatography and ion exclusion chromatography, respectively. Maple syrup samples were fermented by Saccharomyces cerevisiae for 96 h at 30 °C, and ethanol content was measured to determine the kinetic parameters of the process. RMS and BMS demonstrated a good potential to be used as feedstocks to produce ethanol achieving high efficiencies (RMS: 90.08%; BMS: 93.34%). The acid hydrolysis (25 min, 50 °C, with the addition of 5 M sulfuric acid solution) was effective to maximize ethanol production when using RMS as feedstock. To the best of our knowledge, it is the first time that such an approach is used to valorize declassified maple syrups.

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A Comprehensive Review of Maple Sap Microbiota and Its Effect on Maple Syrup Quality

Cited by 7 publications

References 51 publications

Non-targeted and targeted metabolomics profiling of tea plants (Camellia sinensis) in response to its intercropping with Chinese chestnut

Non-targeted and targeted metabolomics profiling of tea plants (Camellia sinensis) in response to its intercropping with Chinese chestnut

Chemistry, processing, and functionality of maple food products: An updated comprehensive review

Bioethanol Production as an Alternative End for Maple Syrups with Flavor Defects

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