Auteurs : Luc Lagacé, Stéphane Guay et Nathalie Martin.
Cet article est disponible seulement en anglais (Journal of AOAC International, Volume 86, Number 3, May 2003, pp. 598-601).
The level of endogenous formaldehyde in maple syrup was established from a large number (n = 300) of authentic maple syrup samples collected during 2000 and 2001 in the province of Quebec, Canada. The average level of formaldehyde from these authentic samples was measured at 0.18 mg/kg in 2000 and 0.28 mg/kg in 2001, which is lower than previously published. These average values can be attributed to the improved spectrofluorimetric method used for the determination. However, the formaldehyde values obtained demonstrate a relatively large distribution with maximums observed at 1.04 and 1.54 mg/kg. These values are still under the maximum tolerance level of 2.0 mg/kg formaldéhyde pesticide residue. Extensive heat treatment of maple syrup samples greatly enhanced the formaldehyde concentration of the samples, suggesting that extensive heat degradation of the sap constituents during evaporation could be responsible for the highest formaldehyde values in maple syrup.
Auteurs : Luc, Lagacé, Johanne Dumont, Germain Brazeau, Andrée Soucy, Jonathan Haché et Vincent Marquis.
Cet article est disponible seulement en anglais (Journal of AOAC International, Volume 85, Number 5, September 2002, pp. 1144-1147).
A quick and simple method was developed for determination of formaldehyde in maple syrup. In this method, formaldehyde reacts with Fluoral P to form a complex which is chemically extracted by isobutanol and determined by spectrofluorimetry. Performance, as gauged by the limits of detection (0.16 mg/kg) and quantitation (0.21 mg/kg), recovery (>79%), and variability (1.9–16.1%, depending on fortification level and class of syrup) were superior to the current official AOAC standard method.
Auteurs : L. Lagacé, C. Girouard, J. Dumont, J. Fortin et D. Roy.
Cet article est disponible seulement en anglais (Journal of Food Science, Volume 67, Issue 5, June 2002, Pages 1851-1854). Le numéro de référence (Digital Object Identifier (DOI)) est le : 10.1111/j.1365-2621.2002.tb08734.x.
ATP bioluminescence was evaluated as a method for assessing the level of microbial contamination in sap and predicting maple syrup characteristics. This approach provided results that were strongly correlated with the standard plate count and took less time than the modified resazurin technique. ATP bioluminescence measurement of sap proved to be reliable for predicting physicochemical and sensory characteristics as indicated by the color and flavor of maple syrup. Most of the syrups made from saps with higher ATP bioluminescence values were darker in color and presented off-flavors. Based on these results, ATP bioluminescence could be used to improve sanitary practices associated with collecting and storing maple sap.