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Abstract
Buddy maple syrup is characterized by an unpleasant cabbage‐like flavor occurring generally toward the end of the sap harvest season. Occurrence of buddy off‐flavor leads to a decrease in syrup value and economic loss for the industry. It is therefore relevant to characterize the off‐flavor in order to apply corrective treatments. HS‐SPME combined with GC/MS was applied to analyze volatile...
A solid phase extraction procedure was developed for the extraction of phenolic compounds from maple syrup. The list of targeted chemicals contains phenolic acids as well as aldehydes, flavanols and others such as coniferyl alcohol and 5-hydroxymethyl furfural. The procedure consists in passing a small quantity of maple syrup, 1 g diluted in 2 ml deionized water, through an Oasis HLB cartridge of...
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