CONTRIBUTIONS OF SELECTED FLAVOR COMPOUNDS TO THE SENSORY PROPERTIES OF MAPLE SYRUP

CONTRIBUTIONS OF SELECTED FLAVOR COMPOUNDS TO THE SENSORY PROPERTIES OF MAPLE SYRUP

A base syrup formulation containing nonvolatile flavor compounds was used to systematically evaluate the sensory contributions of selected volatile compounds to maple syrup flavor. Descriptive sensory panels showed that all compounds contributed to maple flavor intensity, but sugar furanone was an e...

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Veröffentlicht in:Journal of sensory studies 1991, Vol.6 (2), p.101-118
Hauptverfasser: BELFORD, A. L., LINDSAY, R. C., RIDLEY, S. C.
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Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Sugar industries
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container_title Journal of sensory studies
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creator BELFORD, A. L.
LINDSAY, R. C.
RIDLEY, S. C.
description A base syrup formulation containing nonvolatile flavor compounds was used to systematically evaluate the sensory contributions of selected volatile compounds to maple syrup flavor. Descriptive sensory panels showed that all compounds contributed to maple flavor intensity, but sugar furanone was an exceptionally important determinant. Medium and dark amber syrups contained generally higher concentrations of the selected flavor compounds than the light amber syrup. 5'-Inosine monophosphate was tentatively identified in maple syrup by HPLC analysis, and was found to contribute important taste characteristics to maple syrup. Consumer studies showed that more flavorful, darker grade A syrups were preferred over light amber grade A syrup.
doi_str_mv 10.1111/j.1745-459X.1991.tb00506.x
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subjects Biological and medical sciences
Food industries
Fundamental and applied biological sciences. Psychology
Sugar industries
title CONTRIBUTIONS OF SELECTED FLAVOR COMPOUNDS TO THE SENSORY PROPERTIES OF MAPLE SYRUP
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