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)
Auteurs : Luc Lagacé, Réjean Gaudy, Carolina Locas-Perez et Mustapha Sadiki.
Cet article est disponible seulement en anglais (The Journal of AOAC INTERNATIONAL, Volume 95, Number 2, March-April 2012, pp. 394-398(5)).
The occurrence of formaldehyde in sap and wood tissue of treated and untreated maple sugar trees was investigated using GC/MS. Samples were collected at different periods of the 2009 season and at different locations in Quebec, Canada. The natural concentration of formaldehyde found in untreated samples varied according to periods and locations and ranged from below the LOQ to 1.82 mg/kg for sap samples and from 2.39 to 8.92 mg/kg of fresh tissue for wood samples. Late season samples tended to have higher concentrations of formaldehyde. Samples of sap and wood tissue from tapholes treated with solutions of formaldehyde showed increased concentrations of formaldehyde for many days after treatment and were clearly distinct from untreated samples. These results will be useful to elaborate new inspection procedures for sugarbushes to control the illegal use of formaldehyde.