Articles scientifiques

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22 mai 2013

Aliments fonctionnels : Une boisson santé à base de sève d’érable

14 mai 2013

Potential of fluorescence spectroscopy for the characterisation of maple syrup flavours

Auteurs : Bernard Panneton, Alain Clément et Luc Lagacé.

Cet article est disponible seulement en anglais (Journal of the Science of Food and Agriculture, Volume 93, Issue 13, October 2013, Pages 3279–3285). Le numéro de référence (Digital Object Identifier (DOI)) est le : 10.1002/jsfa.6172.

01 août 2012

Identification of pyrazine derivatives in a typical maple syrup using headspace solid-phase microextraction with gas chromatography–mass spectrometry

Auteurs : Hassan Sabik, Jacinthe Fortin et Nathalie Martin.

Cet article est disponible seulement en anglais (Food Chemistry, Volume 133, Issue 3, 1 August 2012, Pages 1006–1010). Le numéro de référence (Digital Object Identifier (DOI)) est le : 10.1016/j.foodchem.2011.07.132.

Headspace solid-phase microextraction combined with gas chromatography–mass spectrometry was applied to identify pyrazines in a typical maple syrup characterised by plant ligneous or sawdust flavour. Carboxen/polydimethylsiloxane (85 μm) fibre and Supelcowax 10 column were selected instead of Carbowax/divinylbenzene (65 μm) fibre and VF-5ms column, respectively, because of their high capacity to extract and separate pyrazines. A total of 27 pyrazines were identified. To our knowledge, about half of these compounds had not previously been detected in maple syrup and 15 pyrazines were flavour components. (388)

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