Biochemical composition of maple sap and relationships among constituents

Lagacé, Luc; Leclerc, Simon; Charron, Carmen; Sadiki, Mustapha

doi:10.1016/j.jfca.2014.12.030

Cited by 22 publications

(36 citation statements)

References 17 publications

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“…To date, many studies have focused on the chemical characterization of maple syrup itself. Examining the chemical composition of maple sap has employed classical, targeted analysis whereby a suite of known analytes are detected and quantified [ 6 , 21 ]. High-resolution mass spectrometry reveals information on all ionizable compounds present within a sample.…”

Section: Introductionmentioning

confidence: 99%

Metabolomics reveals chemical changes in Acer saccharum sap over a maple syrup production season

et al. 2020

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Maple syrup, made by boiling the sap of Acer saccharum , is an important agriculture commodity in eastern Canada and New England. Although the collection season is relatively short, a rich progression in the sensory qualities of maple syrup can occur throughout the season. A risk associated with maple syrup production at the end of a season is the development of off-flavors that result in syrup with little to no commercial value. Maple syrup producers in Canada and the USA call this ‘buddy syrup’. In this study, sugar maple ( Acer saccharum ) sap was collected in sequential samples through the harvest season from stands across Ontario. Metabolomics analysis of the sap samples was performed by high-resolution mass spectrometry. This revealed an evolution of the chemical composition, mainly occurring 30 days prior to leaf emergence. The major chemical constituent of maple syrup, sucrose, decreased sharply in late season sap, driven by microbial activity. The alditol mannitol increased in late season sap to concentrations ≥2 mg/mL and is likely an indicator of the start of photosynthesis. Amino acids, notably methionine and asparagine were present in higher amounts in late season sap. Non-targeted analysis revealed a series of related compounds that contained quaternary ammonium moieties including choline, hercynine, trigonelline, glycine betaine and carnitine increased in late season sap. These classes of compounds could act as methyl donors during the heating/evaporation of sap into syrup, affecting taste. Based on descriptions of the nature of buddy syrup and an extensive literature on flavors in foods, the amino acids methionine and asparagine were found as likely precursors to the compounds responsible for buddy syrup.

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Section: Introductionmentioning

confidence: 99%

Metabolomics reveals chemical changes in Acer saccharum sap over a maple syrup production season

et al. 2020

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“…The sap is collected through networks of plastic tubing connected to hundreds of trees under a high vacuum and stored in a non-aseptic environment, where microbial activity can alter its composition 1 – 4 . Most maple syrup characteristics such as color, dominant flavors, pH and chemical composition vary over the production period 5 – 7 . Previous studies focusing on maple sap and syrup properties have mainly considered the cumulative percentage of sap flow or syrup color grade, corresponding to its light transmittance, as a reference to monitor variation 5 , 8 .…”

Section: Introductionmentioning

confidence: 99%

“…Most maple syrup characteristics such as color, dominant flavors, pH and chemical composition vary over the production period 5 – 7 . Previous studies focusing on maple sap and syrup properties have mainly considered the cumulative percentage of sap flow or syrup color grade, corresponding to its light transmittance, as a reference to monitor variation 5 , 8 . Although maple sap composition has been investigated 5 , its complexity and variation is such that many compounds that can contribute to its properties are still unidentified 6 , 9 – 13 .…”

Section: Introductionmentioning

confidence: 99%

A systems biology approach to explore the impact of maple tree dormancy release on sap variation and maple syrup quality

Nguyen

Martin²,

Jain

et al. 2018

Sci Rep

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Maple sap is a complex nutrient matrix collected during spring to produce maple syrup. The characteristics of sap change over the production period and its composition directly impacts syrup quality. This variability could in part be attributed to changes in tree metabolism following dormancy release, but little is known about these changes in deciduous trees. Therefore, understanding the variation in sap composition associated with dormancy release could help pinpoint the causes of some defects in maple syrup. In particular, a defect known as “buddy”, is an increasing concern for the industry. This off-flavor appears around the time of bud break, hence its name. To investigate sap variation related to bud break and the buddy defect, we monitored sap variation with respect to a dormancy release index (Sbb) and syrup quality. First, we looked at variation in amino acid content during this period. We observed a shift in amino acid relative proportions associated with dormancy release and found that most of them increase rapidly near the point of bud break, correlating with changes in syrup quality. Second, we identified biological processes that respond to variation in maple sap by performing a competition assay using the barcoded Saccharomyces cerevisiae prototroph deletion collection. This untargeted approach revealed that the organic sulfur content may be responsible for the development of the buddy off-flavor, and that dormancy release is necessary for the appearance of the defect, but other factors such as microbial activity may also be contributing.

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“…Organic acid contains acidic features; H + ions are released as organic acid dissociates in water (Theron and Lues, 2010). In addition, pH value shows the sap's microbial contamination, because some kinds of acids, such as acetic acid, lactic acid, and other organic acids, are released through bacterial action (Lagacé et al, 2015).…”

Section: Ph Determinationmentioning

confidence: 99%

Characterisation of Physico-Chemical and Antioxidant Properties of Oil Palm Trunk Saps as Affected by the Storage Time in Comparison to Nipa Sap

Sulaiman¹

2020

JOPR

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In this study, freshly squeezed oil palm trunk sap (OPT0sap) and sap of oil palm trunk that had been stored for 60 days (OPT60sap) were characterised and compared with a nipa sap (Nsap) as a control sample in terms of their physico-chemical and functional properties. The results indicated that when the two OPT saps were compared, trunk storage significantly impacted the latter sap's composition. As the storage period increased, the sap became darker and its sugar content increased. Further, the OPT saps showed significant amounts of antioxidant contents, with greater nutritional value compared to Nsap. The OPT0sap's viscosity was found to be the lowest, whereas the Nsap's was the highest, with values of 0.87 ± 0.07 mPa.s and 3.77 ± 0.09 mPa.s, respectively. The OPT0sap had the lowest pH, whereas Nsap had the highest. In conclusion, in comparison to Nsap, the OPT saps demonstrated better features in terms of antioxidant capacity and higher reducing sugar content. However, OPT saps had greater acidity and darker colour.

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Biochemical composition of maple sap and relationships among constituents

Cited by 22 publications

References 17 publications

Metabolomics reveals chemical changes in Acer saccharum sap over a maple syrup production season

Metabolomics reveals chemical changes in Acer saccharum sap over a maple syrup production season

A systems biology approach to explore the impact of maple tree dormancy release on sap variation and maple syrup quality

Characterisation of Physico-Chemical and Antioxidant Properties of Oil Palm Trunk Saps as Affected by the Storage Time in Comparison to Nipa Sap

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