Chapter 4 Maple Syrup—Production, Composition, Chemistry, and Sensory Characteristics

Perkins, Timothy D.; Berg, Abby K. van den

doi:10.1016/s1043-4526(08)00604-9

Cited by 99 publications

(148 citation statements)

References 30 publications

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“…In both birch and maple saps, the concentration of proteins increases in the last stage of the season (Kallio et al, 1995;Kozlowski and Pallardy, 1997;Jiang et al, 2001). Similarly, the total content of all organic acids found in the saps increases during the production period and the predominant acid in both birch and maple saps is malic acid (Kallio et al, 1985;Kallio and Ahtonen, 1987a;Perkins and van den Berg, 2009). Glucose, fructose and sucrose were the only carbohydrates identified in the sap samples (Table 3).…”

Section: Discussionmentioning

confidence: 97%

“…1), which showed that maple sap contains higher concentrations of strong electrolytes and thus the concentration of mineral substances must be higher. It should be noted that the concentration of mineral substances much varies in maple sap and increases during the period of sap production (Robinson et al, 1989;Perkins and van den Berg, 2009). Dominant mineral substances are calcium and potassium.…”

Section: Discussionmentioning

confidence: 99%

“…Several studies have described the chemical composition of birch sap: concentration of organic acids (Kallio et al, 1985;Kallio and Ahtonen, 1987a), amino acids Patzold and Bruckner, 2005), proteins (Kallio et al, 1995;Jiang et al, 2001), carbohydrates (Kallio et al, 1985;Kallio and Ahtonen, 1987b), and micro-and macroelements (Harju and Hulden, 1990). Similarly, the chemical composition of maple sap has been described: concentration of mineral substances (Robinson et al, 1989), seasonal changes in amino acid concentration (Kozlowski and Pallardy, 1997), sucrose concentration varied from 0.5-10%, and malic acid was observed to be the most common organic acid (Gaucher et al, 2003;Wong et al, 2003;Perkins and van den Berg, 2009). Various phenolic compounds have been found in maple sap and the concentration of these compounds could reach up to 0.1 mg/l.…”

Section: Introductionmentioning

confidence: 97%

“…Both saps are also known to possess some curative properties. Saps have been shown to be effective in the treatment of stomach ulcer, bronchitis, radicular pain, arthritis, removal of some potentially unwanted substances from the body and stimulation of overall metabolism (Drozdova et al, 1995;Deslauriers, 2000;Jiang, 2001;Sehm, 2007;Perkins and van den Berg, 2009). Extracts of maple sap and syrup have been shown to possess some antiproliferative effects on the colon cancer cells (González-Sarrías et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

“…In lesser amounts also vanillic, syringic, homovanillic and ferulic acids are present. Maple sap contains a number of flavonoids, like catechins, campherol and its glucosides, quercetine and its glucosides and others (Kermasha et al, 1995;Deslauriers, 2000;Abou-Zaid, 2008;Perkins and van den Berg, 2009). Some studies have tested the antioxidant, antiradical and antimutagenic activities of maple sap and syrup (Theriault et al, 2003;Legault et al, 2010 sap on average by 58% (Fig.…”

Section: Introductionmentioning

confidence: 99%

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Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

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Section: Discussionmentioning

confidence: 97%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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Development of a method based on ATR‐FTIR spectroscopy to detect maple syrup adulterated with added syrups

Bilamjian,

Bahadi,

Ismail

et al. 2023

J Sci Food Agric

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BACKGROUNDFood adulteration is a global concern whether it takes place intentionally or incidentally. In Canada, maple syrup is susceptible to being adulterated with cheaper syrups such as corn, beet, cane syrups, and many more due to its high price and economical importance.RESULTSIn this study, the use of Attenuated Total Reflection Fourier Transform Infrared (ATR‐FTIR) spectroscopy was investigated to detect maple syrups adulterated with fifteen various sugar syrups at different concentration levels. The spectra were collected in the range of 4000‐650 cm−1 in the absorbance unit. These spectra were used to build six libraries and three models. A method that is capable of performing a qualitative library search using a similarity search which is based on the first derivative correlation search algorithm was developed. This method was further evaluated and proved to be able to successfully capture adulterated and reject non‐adulterated maple syrups belonging to the color grades golden, and amber maple syrups with an accuracy of 93.9%, and 92.3%, respectively. However, for the maple syrup belonging to the dark color grade, this method demonstrated low specificity of 33.3%, and due to that, it was only able to adequately detect adulterated samples and improperly reject the non‐adulterated ones with an accuracy of 81.4%.CONCLUSIONThis simple and rapid method has great potential to be implemented in different steps of the maple syrup supply chain for early adulteration detection, particularly for golden and amber samples, and further evaluation and improvements are required for the dark color grade.This article is protected by copyright. All rights reserved.

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Air injection into concentrated maple sap during processing: impact on syrup composition and flavour

et al. 2009

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BACKGROUND: Air injection (AI) is a relatively new process used during maple sap thermal processing to increase the profitability of maple syrup production by increasing the production of more economically valuable light-coloured syrup. The effects of applying this technology in conjunction with existing practices employed to increase the efficiency of maple production, such as reverse osmosis (RO), are unknown. The main objective of this work was to investigate the effects of AI on syrup chemical composition and flavour when applied to maple sap concentrated by RO.

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Chapter 4 Maple Syrup—Production, Composition, Chemistry, and Sensory Characteristics

Cited by 99 publications

References 30 publications

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Development of a method based on ATR‐FTIR spectroscopy to detect maple syrup adulterated with added syrups

Air injection into concentrated maple sap during processing: impact on syrup composition and flavour

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