Bound vanillin in maple sap

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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container_title Flavour and fragrance journal
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creator Belford, A. L.
Lindsay, R. C.
Ridley, S. C.
description 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.
doi_str_mv 10.1002/ffj.2730070103
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source Wiley Online Library Journals Frontfile Complete
subjects 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
title Bound vanillin in maple sap
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