Bound vanillin in maple sap

✍ Scribed by A. L. Belford; R. C. Lindsay; S. C. Ridley

• Publisher: John Wiley and Sons
• Year: 1992
• Tongue: English
• Weight: 321 KB
• Volume: 7
• Category: Article
• ISSN: 0882-5734
• DOI: 10.1002/ffj.2730070103

✦ Synopsis

Analysis of acid and enzymic hydrolysates of maple (Acer saccharurn Marshall) sap and syrup confirmed the presence of vanillin glucoside as a precursor of vanillin in maple syrup. Vanillin glycoside was present at a concentration of about 5 ppm in vacuum-concentrated maple syrup. About 20 % of the bound vanillin in vacuum concentrated maple syrup was released by either j-glucosidase or hesperidinase during extended incubations ( > 14 h at 40°C). Small variations in vanillin glycoside concentrations were associated with size of tree and harvest time during the season.

KEY WORDS Maple Acer saccharurn Marshall Maple syrup flavour Vanillin glycoside P-Glucosidase Acid hydrolysis

Concentration of Maple Sap

Frozen maple sap was thawed with cool circulating tapwater, and then was placed in a pilot plantsize steam-heated vacuum condenser kettle (Groen,