Bound vanillin in maple sap

Analysis of acid and enzymic hydrolysates of maple (Acer saccharum Marshall) sap and syrup confirmed the presence of vanillin glucoside as a precursor of vanillin in maple syrup. Vanillin glycoside was present at a concentration of about 5 ppm in vacuum‐concentrated maple syrup. About 20% of the bou...

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Veröffentlicht in:	Flavour and fragrance journal 1992-01, Vol.7 (1), p.9-13
Hauptverfasser:	Belford, A. L., Lindsay, R. C., Ridley, S. C.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acer saccharum Acer saccharum Marshall Acid hydrolysis Aroma and flavouring agent industries Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Maple Maple syrup flavour Vanillin glycoside β-Glucosidase
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Beschreibung
Zusammenfassung:	Analysis of acid and enzymic hydrolysates of maple (Acer saccharum Marshall) sap and syrup confirmed the presence of vanillin glucoside as a precursor of vanillin in maple syrup. Vanillin glycoside was present at a concentration of about 5 ppm in vacuum‐concentrated maple syrup. About 20% of the bound vanillin in vacuum concentrated maple syrup was released by either β‐glucosidase or hesperidinase during extended incubations (> 14 h at 40°C). Small variations in vanillin glycoside concentrations were associated with size of tree and harvest time during the season.
ISSN:	0882-5734 1099-1026
DOI:	10.1002/ffj.2730070103