1984
DOI: 10.1093/jaoac/67.6.1125
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Gas Chromatographic Determination of Nonvolatile Organic Acids in Sap of Sugar Maple (Acer saccharum Marsh.)

Abstract: Qualitative analysis of organic acids has never been reported for sugar maple sap, but only for its products, "sugar sand" and maple syrup. A gas chromatographic (GC) method is described for the simultaneous determination of up to 13 nonvolatile organic acids in sugar maple sap. Sap is filtered through Celite, and acids are isolated via cation- and anion-exchange chromatography. Reaction of dried acids with BSA [N,O-bis(trimethylsilyl)acetamide] in the presence of pyridine and methoxyamine hydrochloride yields… Show more

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Cited by 7 publications
(7 citation statements)
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“…Although a wide variability can exist in the sap content of various trees, around 35 l of sap is required to produce 1 l of pure syrup 1. The sugars, mostly sucrose, together with various trace elements and organic acids2–4 and various phenolics, furfurals,5 flavour components6 and chromophores, some of which are formed during the concentration process,7, 8 constitute maple syrup. The chemical composition of 80 different types of pure maple syrup samples produced in North America has been investigated by Stuckel and Low 9…”
Section: Introductionmentioning
confidence: 99%
“…Although a wide variability can exist in the sap content of various trees, around 35 l of sap is required to produce 1 l of pure syrup 1. The sugars, mostly sucrose, together with various trace elements and organic acids2–4 and various phenolics, furfurals,5 flavour components6 and chromophores, some of which are formed during the concentration process,7, 8 constitute maple syrup. The chemical composition of 80 different types of pure maple syrup samples produced in North America has been investigated by Stuckel and Low 9…”
Section: Introductionmentioning
confidence: 99%
“…A base formulation of syrup was developed using compositional data for nonvolatile constituents found in maple syrup (Porter er al. 1951;Mollica and Morselli 1984;Morselli and Feldheim 1988). Since published compositional data varied, systematic degree of difference panel evaluations of syrup formulations for taste, viscosity and color qualities were used to select formulas that best matched selected maple syrup samples.…”
Section: Syrup Base Formulationmentioning
confidence: 99%
“…Through a series of intensity-of-difference tests employing typical concentrations of organic acids and salts in the base syrup that are found in maple syrups (Morselli and Feldheim 1988;Mollica and Morselli 1984), maple flavor and richness flavor intensity-of-difference scores were improved to a point of relatively limited significant difference. The concentration of malic acid, fumaric acid, and potassium (added as potassium chloride) were within the reported ranges for maple syrup (Morselli and Feldheim 1988).…”
Section: Characteristics Of the Base Syrup Formulationmentioning
confidence: 99%
“…Although wide variability exists in the sap content of various trees, 1 L of pure maple syrup is produced after concentrating approximately 35 L of sap (Martin and others 1996). The following constitute maple syrup: sugars, mostly sucrose, together with various trace elements and organic acids (Mollica and Morselli 1984;Morselli and Whalen 1986;Wassem and others 1991) and various phenolics, furfurals (Kermasha and others 1995), flavor components (Filipic and others 1969) and chromophores-some of which are formed during the concentration process (Underwood 1971). Sucrose, the major component of maple syrup, can also be obtained from other, less expensive, sources, for example, beet and cane sugars.…”
Section: Introductionmentioning
confidence: 99%