Journal ArticleDOI
Gas chromatographic determination of nonvolatile organic acids in sap of sugar maple (Acer saccharum Marsh.)
Reads0
Chats0
About:
This article is published in Journal of AOAC International.The article was published on 1984-11-01. It has received 12 citations till now. The article focuses on the topics: Maple.read more
Citations
More filters
Journal ArticleDOI
Mechanism of water stress-induced xylem embolism.
John S. Sperry,Melvin T. Tyree +1 more
TL;DR: The hypothesis that water stress-induced xylem embolism is caused by air aspirated into functional vessels from neighboring embolized ones via pores in intervessel pit membranes is investigated and experiments with sugar maple support the hypothesis.
Journal ArticleDOI
Antioxidant, antiradical and antimutagenic activities of phenolic compounds present in maple products
Journal ArticleDOI
Discrimination and classification of adulterants in maple syrup with the use of infrared spectroscopic techniques
TL;DR: In this article, the use of infrared spectroscopic techniques such as Fourier transform infrared (FTIR) and near-infrared (NIR) as a tool to detect adulterants such as cane and beet invert syrups as well as beet and beet sugar solutions in maple syrup was investigated.
Book ChapterDOI
Maple syrup-production, composition, chemistry, and sensory characteristics.
TL;DR: Maple syrup is made from sap exuded from stems of the genus Acer during the springtime, with varying amounts of amino and organic acids and phenolic substances, which produce a wide variety of flavor compounds that vary due to processing and other management factors, seasonal changes in sap chemistry, and microbial contamination.
Characterization of the Pyrazines Formed during the Processing of
TL;DR: In this article, pyrazine formation in maple syrup was investigated during the boiling of maple sap at 105 °C for 220 min, and pyrazines were detected after 120 min of heating.