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Maple Sirup. XVI. Isolation and Identification of Compounds Contributing to the Flavor of Maple Sirup a
Author(s) -
UNDERWOOD J. C.,
WILLITS C. O.,
LENTO HARRY 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.tb01656.x
Subject(s) - maple , syringaldehyde , vanillin , flavor , chemistry , decomposition , extraction (chemistry) , chloroform , lignin , organic chemistry , food science , botany , biology
SUMMARY A major portion of the flavor was isolated from maple sirup by extraction with chloroform. From this was separated several pure crystalline compounds and several impure materials. Vanillin and syringaldehyde were definitely identified. These are compounds that could come from precursors in the decomposition of lignin, and this possible source of maple flavor is being investigated.