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Quantitation of alkylpyrazines in maple syrup, maple flavors and non-maple syrups


Quantitation of alkylpyrazines in maple syrup, maple flavors and non-maple syrups



Food Research International 27(5): 451-457



ISSN/ISBN: 0963-9969

DOI: 10.1016/0963-9969(94)90239-9

A modified solvent extraction method was developed and evaluated for the quantitation of pyrazine compounds in maple syrup by capillary gas liquid chromatography. The content of total identified pyrazines in the amber, medium and light maple syrups was 48-89 ng/g, 70.68 ng/g and 57.29 ng/g, respectively. Commercial non-maple syrups showed total identified pyrazine content ranging from 14.25 ng/g to 20.56 ng/g. Artificial maple flavorings showed values ranging from 1.17 mu-g/g to 4.93 mu-g/g. The most abundant pyrazine in the maple syrup samples was 2,6-dimethylpyrazine, representing 34-43% of the total pyrazines in these samples; 2,5-dimethyl- and 2-methylpyrazines were also present in considerable amounts. Trimethylpyrazine was present in maple syrups and artificial maple flavorings but present only in trace quantities in non-maple syrups; this suggests that trimethylpyrazine could play a role in imparting the characteristic maple flavor. No pyrazine was found in maple sap from which maple syrup is obtained. Gas chromatography/mass spectrometry analysis led to the identification of the following pyrazines which have not been previously identified in maple syrup: 2-ethyl-3-methyl-, 2-ethyl-6-methyl-, 2-ethyl-5-methyl-, 2-ethyl-3,5-dimethyl-, 3-ethyl-2,5-dimethyl- and 2,3,5,6-tetramethylpyrazine.

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Accession: 002472281

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