Articles scientifiques

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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)

01 mars 2012

Determination of naturally occurring formaldehyde levels in sap and wood tissue of maple tree using gas chromatography/mass spectrometry

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.

01 mars 2012

Maple sap predominant microbial contaminants are correlated with the physicochemical and sensorial properties of maple syrup

Auteurs : Marie Filteau, Luc Lagacé, Gisèle LaPointe et Denis Roy.

Cet article est disponible seulement en anglais (International Journal of Food Microbiology, Volume 154, Issues 1–2, 1 March 2012, Pages 30–36). Le numéro de référence (Digital Object Identifier (DOI)) est le : 10.1016/j.ijfoodmicro.2011.12.007.

Maple sap processing and microbial contamination are significant aspects that affect maple syrup quality. In this study, two sample sets from 2005 and 2008 were used to assess the maple syrup quality variation and its relationship to microbial populations, with respect to processing, production site and harvesting period. The abundance of maple sap predominant bacteria (Pseudomonas fluorescens group and two subgroups, Rahnella spp., Janthinobacterium spp., Leuconostoc mesenteroides) and yeast (Mrakia spp., Mrakiella spp.,Guehomyces pullulans) was assessed by quantitative PCR. Maple syrup properties were analyzed by physicochemical and sensorial methods. Results indicate that P. fluorescens, Mrakia spp., Mrakiella spp. G. pullulans and Rahnella spp. are stable contaminants of maple sap, as they were found for every production site throughout the flow period. Multiple factor analysis reports a link between the relative abundance of P. fluorescens group and Mrakia spp. in maple sap with maple and vanilla odor as well as flavor of maple syrup. This evidence supports the contribution of these microorganisms or a consortium of predominant microbial contaminants to the characteristic properties of maple syrup. 

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