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Some Aromatic Compounds in Sap Composition of Maple Sap and Sirup
Author(s) -
FILIPIC V. J.,
UNDERWOOD J. C.
Publication year - 1964
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.1365-2621.1964.tb01762.x
Subject(s) - syringaldehyde , chemistry , vanillin , lignin , chloroform , ether , organic chemistry , maple , coumarin , chromatography , composition (language) , coniferyl alcohol , scopoletin , aldehyde , botany , biology , catalysis , medicine , linguistics , philosophy , alternative medicine , pathology
SUMMARY The constituents of a chloroform extract of maple sap were resolved by gas chromatography. The high‐boiling components were found to be the aromatic compounds coumarin, vanillin, syringaldehyde, coniferyl aldehyde, and 2, 6‐dimethoxybenzoquinone. None were present in the sap in concentrations greater than 1 ppm. An ether‐insoluble lignin was indicated by both chemical tests and infrared data. No significant differences were observed between the chromatograms of early and late sap extracts.