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Browning of Sugar Solutions. VI. Isolation and Characterization of the Brown Pigment in Maple Sirup a
Author(s) -
UNDERWOOD J. C.,
WILLITS C. O.,
LENTO H. G.
Publication year - 1961
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1961.tb00379.x
Subject(s) - browning , maple , pigment , sugar , chemistry , ion exchange , chromatography , ion , biochemistry , organic chemistry , botany , biology
SUMMARY The colorant of maple sirup has been isolated using ion exchange resins and purified by dialysis. The purified pigment had an empirical formula of C 18 H 27 O 12 N.