EurekaMag.com logo
+ Translate

The chemical composition of 80 pure maple syrup samples produced in North America


, : The chemical composition of 80 pure maple syrup samples produced in North America. Food Research International 29(3-4): 373-379

A total of 80 pure maple syrup samples received from primary producers in Canada and the United States were analyzed for their chemical composition, pH and degree Brix. The major carbohydrates found in maple syrup (sucrose, glucose and fructose) were determined employing anion exchange high performance liquid chromatography (HPLC) with pulsed amperometric detection. The sucrose content was found to range from 51.7 to 75.6%; glucose and fructose contents ranged from 0.00 to 9.59% and 0.00 to 3.95%, respectively. The major organic acid present in maple syrup was malic acid. Trace amounts of citric, succinic and fumaric acid were also present. All organic acids were determined by ion exchange HPLC analysis with UV detection at 210 nm. Malic acid levels ranged from 0.1 to 0.7%. Citric, succinic and fumaric acids were found to be present at levels less than 0.06 ppm. Inductively coupled plasma atomic emission spectroscopy was employed for the analysis of potassium, magnesium and calcium, the main minerals found in maple syrup. Potassium was found to be present in the greatest concentration ranging from 1005 to 2990 mg l-1. Magnesium and calcium ranged from 10 to 380 mg/l and 266 to 1702 mg l-1, respectively. The Karl Fischer titration method was employed to determine maple syrup moisture content. The moisture content of maple syrup ranged from 26.5 to 39.4%. The pH and degree Brix values for maple syrup ranged from 5.6 to 7.9, and 62.2 to 74.0 degree , respectively.

Accession: 002980233

DOI: 10.1016/0963-9969(96)00000-2

Download PDF Full Text: The chemical composition of 80 pure maple syrup samples produced in North America


Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:
Close
Close

Related references

Taylor, R.D.; Pasto, J.K.; Southworth, H.M., 1967: Production trends and patterns of the maple syrup industry in North America. Cf. WAERSA 8, 4, 3613.] Annual production of maple syrup and products in N. America declined from about 7 million gal. syrup equivalent in the 1920s to about 4.5 million gal. in 1963, mainly through decreased US output. Canadian production remaine...

Taylor, R.-D.S.uthworth, H.M., 1967: Production trends and pattern of the maple syrup industry in North America

Munson P.J., 1989: Still more on the antiquity of maple sugar and syrup in aboriginal eastern north america. For almost three centuries historians and ethnologists having debated the question of whether the production of maple sugar was an indigenous (precontact) or European-inspired development in North America. This question has recently become importa...

Steeves, R.W.; McKelvey, P.F., 1990: Method of making pure maple syrup substitute and the syrup producted therefrom. A syrup almost indistinguishable from pure maple syrup comprises 36.975-61.625 (49.3)% white sugar, 3.19-5.31 (4.25)% each of fructose and glucose, 0.0975-0.1625 (0.13)% maple flavour, 11.25-18.75 (15)% maple syrup, and water. The maple flavour is...

Gallander, James Francis, 1965: Relationship of the chemical constituents of maple sugar sand to the amount formed during maple syrup processing. DISS ABSTR 25(12 Pt 1): 7192

Leaf, A.L., 1964: Pure Maple Syrup: Nutritive Value. Variations in concentrations of sugar, N, P, K, Ca and Mg of sap from four 150-year trees of Acer saccharum in 1960 were related to the time of sap collection (between March 31 and April 21) and resulted in variation of the same components in pure...

Anonymous, 1940: Pure Vermont maple syrup and sugar

Sendak, Pe, 1974: Analysis of pure maple syrup consumers

Favreau, D.; Sosle, V.; Raghavan, G.S., 2004: Microwave processing of maple sap to maple syrup and maple syrup products. A study of the physical process of concentration of maple sap to maple syrup and preparation of maple syrup products by microwave heating is described. Duty cycles of 60, 75 and 100% were used for the microwave application. During the process, som...

Merrow, S.; Clarke, R., 1977: Sensory evaluation of flavors of pure maple syrup. MP 977 (91)