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1969•Journal of AOAC INTERNATIONALRequires access

GLC Flavor Profile of Maple Sirup

J. C. UNDERWOOD, V. J. Filipic, R. A. BELL

Open publisher page 2 citations

Abstract

Abstract Studies during the past several years on the flavorants of maple sirup have led to the development of a GLC procedure that produces a chromatogram representing a flavor profile of maple sirup. The analysis of numerous maple sirups from different regions of the maple belt shows that the geographic location of maple trees does not qualitatively affect the major flavorants of maple sirup.

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What this paper is about

Abstract Studies during the past several years on the flavorants of maple sirup have led to the development of a GLC procedure that produces a chromatogram representing a flavor profile of maple sirup. The analysis of numerous maple sirups from different regions of the maple belt shows that the geographic location of maple trees does not qualitatively affect the major flavorants of maple sirup.

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Available abstract

Abstract Studies during the past several years on the flavorants of maple sirup have led to the development of a GLC procedure that produces a chromatogram representing a flavor profile of maple sirup. The analysis of numerous maple sirups from different regions of the maple belt shows that the geographic location of maple trees does not qualitatively affect the major flavorants of maple sirup.

Key concepts: Maple, Flavor, Chemistry, Botany, Biology, Food science

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