CONTRIBUTIONS OF SELECTED FLAVOR COMPOUNDS TO THE SENSORY PROPERTIES OF MAPLE SYRUP<sup>1</sup>

Belford, A. L.; Lindsay, R.C.; Ridley, S. C.

doi:10.1111/j.1745-459x.1991.tb00506.x

Cited by 14 publications

(11 citation statements)

References 14 publications

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“…These trace components are what distinguish maple syrup's taste profile from sucrose but are also what contribute to potential health benefits over sucrose (Nagai et al., 2013). Pure maple syrup has specific standards for density, clarity, color, and flavor, with descriptors typically including vanilla, woody, floral, fruit, caramel, and herbaceous (Belford et al., 1991, Perkins & van den Berg, 2009). Lighter maple syrups are typically sweet and free of additional prominent flavors, whereas darker syrups have burnt caramel flavors and are suitable for blending with light syrups to achieve a more classic “maple flavor” (Perkins & van den Berg, 2009).…”

Section: Sensory Properties Of Synthetic and Natural Sweetenersmentioning

confidence: 99%

The sensory properties and metabolic impact of natural and synthetic sweeteners

Mora

Dando

2021

Comp Rev Food Sci Food Safe

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The global rise in obesity, type II diabetes, and other metabolic disorders in recent years has been attributed in part to the overconsumption of added sugars. Sugar reduction strategies often rely on synthetic and naturally occurring sweetening compounds to achieve their goals, with popular synthetic sweeteners including saccharin, cyclamate, acesulfame potassium, aspartame, sucralose, neotame, alitame, and advantame. Natural sweeteners can be further partitioned into nutritive, including polyols, rare sugars, honey, maple syrup, and agave, and nonnutritive, which include steviol glycosides and rebaudiosides, luo han guo (monk fruit), and thaumatin. We choose the foods we consume largely on their sensory properties, an area in which these sugar substitutes often fall short. Here, we discuss the most popular synthetic and natural sweeteners, with the goal of providing an understanding of differences in the sensory profiles of these sweeteners versus sucrose, that they are designed to replace, essential for the effectiveness of sugar reduction strategies. In addition, we break down the influence of these sweeteners on metabolism, and present results from a large survey of consumers’ opinions on these sweeteners. Consumer interest in clean label foods has driven a move toward natural sweeteners; however, neither natural nor synthetic sweeteners are metabolically inert. Identifying sugar replacements that not only closely imitate the sensory profile of sucrose but also exert advantageous effects on body weight and metabolism is critical in successfully the ultimate goals of reducing added sugar in the average consumer's diet. With so many options for sucrose replacement available, consumer opinion and cost, which vary widely with suagr replacements, will also play a vital role in which sweeteners are successful in widespread adoption.

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Section: Sensory Properties Of Synthetic and Natural Sweetenersmentioning

confidence: 99%

The sensory properties and metabolic impact of natural and synthetic sweeteners

Mora

Dando

2021

Comp Rev Food Sci Food Safe

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“…Flavor compounds of maple syrup include volatile phenolic compounds, carbonyl compounds, and alkylpyrazines (Kallio, 1988;Alli et al, 1990;Belford, 1991). The alkylpyrazines, typical products of the advanced stage of the Maillard reaction, have been the subject of numerous studies because of their impact on color and flavor of foods (Maga, 1982).…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Pyrazines Formed during the Processing of Maple Syrup

Akochi-K

Alli

Kermasha

1997

J. Agric. Food Chem.

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Pyrazine formation in maple syrup was investigated during the boiling of maple sap at 105°C for 220 min. In general terms, there was an induction period, characteristic of the type of pyrazine, associated with the formation of all identified pyrazines. No pyrazine was detected before 60 min of heating at 105°C; 2,5-dimethyl-and trimethylpyrazine were formed after 60 min of heating, whereas methyl-, 2,6-dimethyl-, ethyl-, 2,3-dimethyl-, and 2-ethyl-3-methylpyrazine were detected after 120 min of heating. The total level of pyrazines increased from 3.42 ng/g after 60 min of heating to 72.32 ng/g in the final syrup. The formation rate constants (0.04-0.13 ng of pyrazines/ min) were determined from the slopes of plots of concentrations versus time of heating. These plots were consistent with pseudo-zero-order reactions. The formation of these pyrazines was influenced by the heating time and by the pH of the boiling sap. The pH values of the sap increased from 7.2 to 9.2 during the first 40 min of boiling, then decreased to 7.3; the decrease in pH values was associated with an increase in the total soluble solids, mainly sugars, from 3% in the sap to 65% in the syrup. Consequently, the levels of sucrose, glucose, and fructose increased from 23.21, 0.09, and 0.09 mg/g, respectively, in the sap to 416.97, 3.25, and 1.82 mg/g in the syrup.

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“…The chemical complexity of taste of maple syrup is not completely known yet. Flavor compounds of maple syrup include volatile phenolic compounds, carbonyl compounds and alkylpyrazines [1], typical products of the advanced stages of the Maillard reaction, have been the subject of numerous studies because of the impact on flavour and color of different foods [2]. The most widely accepted mechanism for the formation of pyrazines in food systems is via the Strecker degradation of amino acids which in the presence of -diketones result in the formation of -aminoketones and Strecker aldehydes [3].…”

Section: Introductionmentioning

confidence: 99%

EFFECT OF TEMPERATURE ON PHYSICAL PROPERTIES OF CANADIAN MAPLE (Acer saccharum Marsh.) SYRUP

Pires¹,

Andradeb²

2020

Blucher Engineering Proceedings

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The optimization of industrial operations require knowledge of thermodynamics related to process, which can be determined either experimentally or by prediction based on an appropriate model and a set of data. Although maple syrup is almost an unprocessed natural product, its industrial manufacture applies usual chemical-mechanical fluid operations, then appropriate equipment design are conditioned by sufficient information on mixing thermodynamics. In this paper, we analyze the temperature effect on the maple syrup and its aqueous dilution in terms of different properties, trying to explain their special physico-chemical behavior to explore the strength of the interactions among heavy covalent macromolecules and shorter chain polar solvent.

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CONTRIBUTIONS OF SELECTED FLAVOR COMPOUNDS TO THE SENSORY PROPERTIES OF MAPLE SYRUP¹

Cited by 14 publications

References 14 publications

The sensory properties and metabolic impact of natural and synthetic sweeteners

The sensory properties and metabolic impact of natural and synthetic sweeteners

Characterization of the Pyrazines Formed during the Processing of Maple Syrup

EFFECT OF TEMPERATURE ON PHYSICAL PROPERTIES OF CANADIAN MAPLE (Acer saccharum Marsh.) SYRUP

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CONTRIBUTIONS OF SELECTED FLAVOR COMPOUNDS TO THE SENSORY PROPERTIES OF MAPLE SYRUP1

Cited by 14 publications

References 14 publications

The sensory properties and metabolic impact of natural and synthetic sweeteners

The sensory properties and metabolic impact of natural and synthetic sweeteners

Characterization of the Pyrazines Formed during the Processing of Maple Syrup

EFFECT OF TEMPERATURE ON PHYSICAL PROPERTIES OF CANADIAN MAPLE (Acer saccharum Marsh.) SYRUP

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CONTRIBUTIONS OF SELECTED FLAVOR COMPOUNDS TO THE SENSORY PROPERTIES OF MAPLE SYRUP¹