Trace Components of the Flavor Fraction of Maple Syrup

Abstract

SUMMARY– An exhaustive chloroform extraction of maple syrup removed the maple flavorants. The extract was analyzed in part by a gas chromatograph‐mass spectrometer tandem procedure. Several previously undetected flavor‐related compounds were found in trace amounts. Among these were the aromatic compounds acetovanillone, guaiacyl acetone and vanilloyl methyl ketone. These aromatics could have resulted from the ethanolysis of ligneous material previously reported in maple sap. Sugar degradation products found were furfural, hydroxymethylfurfural, lactic acid and levulinic acid. These indicate that the products of caramelization also are part of the maple flavorants.Acids found, in addition to those above, were the C5 to C9 aliphatic acids and oxalic, fumaric and malic acids. All of the acid occurred as ethyl esters resulting from unintentional esterification during extraction. The C, to C, acids may be artifacts perhaps derived from the vegetable oil used as antifoaming agent in syrup processing.

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

“…Maple sap is mainly composed of sugars (sucrose, glucose, and fructose) (Jones and Alli, 1987;van den Berg et al, 2006) but also contains a variety of other nutrients such as organic acids (Stuckel and Low, 1996), amino acids (Morselli and Whalen, 1986), phenolic compounds (Kermasha et al, 1995), and vitamins (Morselli and Whalen, 1975). Aromatic compounds present in maple syrup originate from maple sap; they are mostly lignin derivatives (Filipic et al, 1969). They are also synthesized during the heating process, as amino acids react with reducing sugars to produce such compounds as 5-hydroxymethylfurfural (HMF) and pyrazine through Maillard's reaction (Filipic et al, 1969;Kermasha et al, 1995).…”

“…Aromatic compounds present in maple syrup originate from maple sap; they are mostly lignin derivatives (Filipic et al, 1969). They are also synthesized during the heating process, as amino acids react with reducing sugars to produce such compounds as 5-hydroxymethylfurfural (HMF) and pyrazine through Maillard's reaction (Filipic et al, 1969;Kermasha et al, 1995).…”

Solvent Derived Artifacts in Natural Products Chemistry

“…Traces of ethanol can thus be found, even when it is not directly used in the purification process. During the chloroform extraction of maple syrup, some ethyl esters of fatty acids were isolated, together with several ethanolysis products detected by GC-MS [17]. The chloroform grade that was used contained 1% ethanol as stabilizer.…”

Volatile Constituents of the Flower Concrete ofGardenia taitensisDC

“…In ad&tion to the commonly encountered linalool, 2-phenylethyl alcohol, geraniol, eugenol and isoeugenol, we must add dihydroconiferyl alcohol. To our knowledge, this phenolic alcohol was found as trace component in Maple syrup (13) and in Acer species (Acer pseudoplatanus L.). Dihydroconiferyl alcohol is recognized as a cell &vision factor and it is known to enhance the gibberellin-induced elongation of lettuce hypocotyls, and the IAA-stimulated growth of cucumber hypocotyls (14).…”