Potential of fluorescence spectroscopy for the characterisation of maple syrup flavours

Panneton, B.; Clément, Alain; Lagacé, Luc

doi:10.1002/jsfa.6172

Cited by 11 publications

(4 citation statements)

References 29 publications

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“…The timing of collection affects the amounts of micronutrients, macronutrients and phenolics in maple sap, which result in variations in maple syrup [ 56 ]. Maple syrup is high in phytochemicals, macronutrients (sucrose) and micronutrients [ 7 , 11 , 57 ], and sucrose is its main component (96%), with a small amount of hexoses. Much lower concentrations of minerals, trace elements, organic acids, phytochemicals (lignan, stilbene, coumarin, phenolic compounds) and vitamins are found than in sugars [ 8 , 11 , 18 , 20 , 38 , 39 , 51 , 58 ].…”

Section: Nutritional Profile and Health Impactsmentioning

confidence: 99%

“…Generally, harvesting is carried out in such a way that sugar maple trees are tapped in a different area from that of the year before to preserve tree health. For instance, the Canadian “Preservation of Agricultural Land and Agriculture Activities Act” forbids felling a whole maple tree in an agricultural area [ 57 ]. While maple syrup demand as a natural and healthy sweetener alternative in the food industry increases, the entire value chain’s sustainability is an important criterion from production to consumption.…”

Section: Applications In the Food Industry And Sustainability Issuesmentioning

confidence: 99%

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Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications

Saraiva

Carrascosa

Ramos

et al. 2022

IJERPH

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Maple syrup is a delicacy prepared by boiling the sap taken from numerous Acer species, primarily sugar maple trees. Compared to other natural sweeteners, maple syrup is believed to be preferable to refined sugar for its high concentration of phenolic compounds and mineral content. The presence of organic acids (malic acid), amino acids and relevant amounts of minerals, such as potassium, calcium, zinc and manganese, make maple syrup unique. Given the growing demand for naturally derived sweeteners over the past decade, this review paper deals with and discusses in detail the most important aspects of chemical maple syrup analyses, with a particular emphasis on the advantages and disadvantages of the different analytical approaches. A successful utilization on the application of maple syrup in the food industry, will rely on a better understanding of its safety, quality control, nutritional profile, and health impacts, including its sustainability issues.

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Section: Nutritional Profile and Health Impactsmentioning

confidence: 99%

Section: Applications In the Food Industry And Sustainability Issuesmentioning

confidence: 99%

Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications

Saraiva

Carrascosa

Ramos

et al. 2022

IJERPH

View full text Add to dashboard Cite

show abstract

“…Variations in the levels of phenolics, macronutrients, and micronutrients in maple sap are affected by the time of collection, resulting in variation within the syrup. Maple syrup is enriched in macronutrients (sucrose), micronutrients (minerals and vitamins), and phytochemicals (Panneton et al., 2013; Perkins & van den Berg, 2009; St‐Pierre et al., 2014). The main component of maple syrup is sucrose (∼96%), with lower levels of hexoses.…”

Section: Composition Of Maple Food Productmentioning

confidence: 99%

Chemistry, processing, and functionality of maple food products: An updated comprehensive review

2021

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Maple sap is a rich nutrient matrix collected from Acer trees to produce several food products (i.e., sap, water, extract, syrup, and sugar), of which syrup is the most famous in the food industry for its distinct taste and flavor. Maple syrup is produced from the sap of several species (Acer saccharum, Acer nigrum, and Acer rubrum) of maple. Maple syrup is chiefly produced through the concentration of sap via thermal evaporation (pan evaporation) or membrane separation. Each processing technique affects the quality and characteristics of processed maple products. The chemistry of maple products is dominated by a myriad of other phytoconstituents other than sugar, that is, phenolics, to mediate for its many health benefits. The health‐promoting effects of maple products included antioxidant, antimicrobial, antimutagenic, anti‐inflammatory, and antiproliferative activities. This review capitalizes on maple food products focusing on their chemistry, processing, and health benefits compared with other sugar sweeteners. The impact of processing on maple syrup composition and biological effects in relation to original maple sap are further presented. Practical applications Maple food products are natural sweeteners of significant importance due to their economic, nutritional, and health benefits. Apart from the predominant ingredient sucrose, the chemical composition of maple products comprises phenolics, pyrazines, vitamins, minerals, organic acids, and phytohormones. These bioactive compounds are of potential value owing to their health‐promoting benefits, including antioxidant, antiproliferative, and antimutagenic effects. Quebecol, lariciresinol, and secoisolariciresinol are suggested as distinct markers for maple products and not common in other plant‐derived syrups. Several factors, including the processing parameters and the phytochemical profile, affect maple products’ flavor and color. In addition, microbial contamination of maple sap can also affect maple product quality. Further research on the effect of processing techniques and environmental conditions on the phytochemicals profile and biological effects of maple food products should now follow. Application of other omics tools, that is, genomics, proteomics, and metabolomics, to understand maple syrup effects on the human body can help reveal its exact action mechanisms or points for any potential health hazards for certain ailments.

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“…The ability of fluorescence spectroscopy to predict flavor profiles was investigated by Panneton et al The authors attempted to evaluate maple syrup flavor using fluorescence spectroscopy and could correctly classify woody/off flavor and confectionery/empyreumatic/maple flavor profiles 86 and 78% of the time respectively. However, as only two excitation wavelengths were employed, the use of a broader range of excitation wavelengths was suggested for determining the optimal excitation and emission bands for better classification.…”

Section: Introductionmentioning

confidence: 99%

Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices

et al. 2015

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Potential of fluorescence spectroscopy for the characterisation of maple syrup flavours

Abstract: Induced autofluorescence spectra were shown to contain information related to maple syrup flavours. This fluorescence-flavour relationship is not considered quantitative yet, and further research avenues are proposed.

Cited by 11 publications

References 29 publications

Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications

Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications

Chemistry, processing, and functionality of maple food products: An updated comprehensive review

Fluorescence fingerprint as an instrumental assessment of the sensory quality of tomato juices

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