Assessment of maple syrup physico-chemistry and typicity by means of fluorescence spectroscopy

Clément, Alain; Lagacé, Luc; Panneton, B.

doi:10.1016/j.jfoodeng.2009.08.029

Cited by 24 publications

(15 citation statements)

References 17 publications

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“…An experiment was set up to determine the potential for automatic sorting of maple syrup on the basis of flavour and taste defects by means of chemometrics. This experiment was a follow‐up of our previous work where it was shown that intrinsic fluorescence can be used to predict syrup colour and the period of sap harvest as well as providing semi‐quantitative information on pH and microbial counts of sap.…”

Section: Introductionmentioning

confidence: 85%

“…Fluorescence emission and excitation profiles allowed for good discrimination of variety and typicity of European wine . The capacity to differentiate regional typicity of maple syrup from simple fluorescence spectra has also been evaluated and revealed good potential …”

Section: Introductionmentioning

confidence: 99%

“…20 The capacity to differentiate regional typicity of maple syrup from simple fluorescence spectra has also been evaluated and revealed good potential. 21 Maple syrup quality evolves as the sap collection season progresses, and this is known to impact both the phenolic profile 22 and flavour. Late season syrup is typically richer in reducing sugars, greatly increasing caramelisation and Maillard reactions during the heat evaporation process.…”

Section: Introductionmentioning

confidence: 99%

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Potential of fluorescence spectroscopy for the characterisation of maple syrup flavours

Panneton

Clément

Lagacé³

2013

J Sci Food Agric

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Section: Introductionmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Potential of fluorescence spectroscopy for the characterisation of maple syrup flavours

Panneton

Clément

Lagacé³

2013

J Sci Food Agric

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“…Principal component analysis (Clément et al ., ) is one of the basic methods of exploratory data analysis and reduces a large set of spectral data into a small number of principal components without loss of major information. The first latent variable has the highest variance, and each successive latent variable describes a relatively lesser amount of variance.…”

Section: Methodsmentioning

confidence: 99%

Estimation of the nutritional parameters of various types of wheat flours using fluorescence spectroscopy and chemometrics

Ahmad

Nache

Hinrichs

et al. 2016

Int J of Food Sci Tech

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The purpose of this study is to evaluate the potential of fluorescence spectroscopy to predict the nutritional parameters of twenty-six commercially available wheat flours from different vendors. Principal component analysis (PCA) was used to clearly identify the correlations among different types of flours. A partial least square regression (PLSR) model gives a good prediction for moisture, fat and carbohydrates using cross-validation, with a R 2 of 0.86, 0.88 and 0.89 respectively. However, the protein, sucrose and salt contents showed little correlation in PLSR. Locally weighted regression (LWR) provides a significant improvement in the prediction of all of the nutritional parameters. The error decreases with an increasing R 2 to 0.96, 0.93, 0.99, 0.98, 0.99, 0.88, 0.95 and 0.99 for the energetic value, protein, fat, moisture, carbohydrate, sucrose, salt and saturated fatty acid contents respectively, for different wheat flours. Hence, fluorescence, which is a non-invasive and rapid method, can be used to evaluate the nutritional parameters of different types of wheat flours. Estimation of nutritional parameters M. H. Ahmad et al. † Flour type 405 contains less than 0.5% mineral contents. ‡ Flour type 550 contains 0.5-0.63% mineral contents. § Flour type 1050 contains 0.91-1.2% mineral contents. ¶ Whole wheat flour contains 1.2-1.8% mineral contents. Estimation of nutritional parameters M. H. Ahmad et al. † Root mean square error of cross-validation. ‡ Coefficient of determination for cross-validation. Estimation of nutritional parameters M. H. Ahmad et al. † Root mean square error of cross-validation. ‡ Coefficient of determination for cross-validation. Estimation of nutritional parameters M. H. Ahmad et al.

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“…There has been considerable interest in the identification of compounds from both maple sap and syrup. [108][109][110] Furthermore, phenolic-enriched extracts of maple sap and syrup have been reported to show antiproliferative effects against a panel of human tumour cell lines. 111 The antiproliferative effects of maple syrup in colon cancer cells were also seen without any apoptosis induction indicating potential anti-colon cancer effects by cell cycle arrest mechanism.…”

Section: Acer Saccharum and Acer Rubrummentioning

confidence: 99%

Characterization of Microwave-Assisted Extracts of Citrus sinensis Exocarp and Mesocarp Peels for their Pharmaceutical Excipient Potentia

Farooqi¹,

Siraj²,

Adhami³

2023

TJPPS

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Assessment of maple syrup physico-chemistry and typicity by means of fluorescence spectroscopy

Cited by 24 publications

References 17 publications

Potential of fluorescence spectroscopy for the characterisation of maple syrup flavours

Potential of fluorescence spectroscopy for the characterisation of maple syrup flavours

Estimation of the nutritional parameters of various types of wheat flours using fluorescence spectroscopy and chemometrics

Characterization of Microwave-Assisted Extracts of Citrus sinensis Exocarp and Mesocarp Peels for their Pharmaceutical Excipient Potentia

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