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Discrimination and classification of adulterants in maple syrup with the use of infrared spectroscopic techniques


Discrimination and classification of adulterants in maple syrup with the use of infrared spectroscopic techniques



Journal of the Science of Food and Agriculture 83(7): 714-721



ISSN/ISBN: 0022-5142

DOI: 10.1002/jsfa.1332

Food adulteration is a profit-making business for some unscrupulous manufacturers. Maple syrup is a soft target of adulterators owing to its simplicity of chemical composition. In this study the use of Fourier transform infrared (FTIR) spectroscopy and near-infrared (NIR) spectroscopy to detect adulterants such as cane and beet invert syrups as well as cane and beet sugar solutions in maple syrup was investigated.

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Accession: 003715061

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