Auteurs : Hassan Sabik, Jacinthe Fortin et Nathalie Martin.
Cet article est disponible seulement en anglais (Chp. 12. from the book: Chromatography types, techniques and Methods. Thoma J. Quintin Ed. Nova Science Publishers, Inc., 2010, p. 417-427.
Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC/MS) was applied to identify volatile compounds in four typical maple syrups. Carboxen/polydimethylsiloxane (CAR/PDMS, 85 μm) fibre was selected as the fibre of choice because of its high capacity to extract both volatile and semi-volatile compounds. The following conditions were selected for HS-SPME analysis: 1) extraction temperature of 40°C and extraction time of 44 min for volatile compounds; and 2) extraction temperature of 67°C and extraction time of 60 min for semi-volatile compounds. A 1-g portion of maple syrup, diluted with 1 mL of NaCl solution (6 M), was sufficient to get the desired sensitivity. A total of 204 volatile compounds were identified by comparing their mass spectra and retention times with injected standards and/or by searching the Mass Spectral Library database of the National Institute of Standards and Technology. Of those compounds, 63 were found to be food aromatic compounds belonging to the following chemical families: acids (1), alcohols (3), aldehydes (8), aromatic compounds (2), esters (1), furan derivatives (15), hydrocarbons (3), ketones (10), pyrazines (15) and miscellaneous substances (5). To our knowledge, 50 of those aromatic compounds had not previously been detected in maple syrup. (388)
Auteurs : Sabik, H., Martin, N. et J. Fortin.
Cet article est disponible seulement en anglais (From the book: Recent Advances in Food, Flavor Chemistry, Proceedings of the 12th International Flavor Conference,RSC Publishing, 2010, p. 69-78). (388)
Auteurs : Laurent Bazinet, Hélène Gaudreau, Darie Lavigne et Nathalie Martin.
Cet article est disponible seulement en anglais (Journal of the Science of Food and Agriculture, Volume 87, Issue 9, July 2007, pages 1691–1698). Le numéro de référence (Digital Object Identifier (DOI)) est le : 10.1002/jsfa.2890.
In this project, samples of osmosed maple saps were demineralized to 12.5 and 25% levels by electrodialysis (ED). The effect of this treatment on the composition and the physicochemical and sensory properties of maple syrups obtained from demineralized maple sap was evaluated. The ED technology was efficient to decrease levels of malic acid and calcium in osmosed maple saps. Effectively, 38% and 24% decreases in malic acid and calcium respectively were reached for ED with a demineralization level of 25% without any changes in the other measured components of osmosed maple saps. The demineralization process had no effect on the yield of syrups produced and on their characteristics: no significant difference was observed during sensory analysis and viscosity. Moreover, the percentage of light transmission of syrups produced from demineralized osmosed saps was higher than for the control. This work suggests that ED could be a potential technology to decrease or avoid sugar sand formation during maple syrup production. Copyright © 2007 Society of Chemical Industry.