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STORAGE OF U.S. GRADE AA MAPLE SYRUP IN THE RETAIL PACKAGE
Author(s) -
SENDAK PAUL E.,
MORSELLI MARIAFRANCA,
BEE DAVID E.
Publication year - 1978
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.1365-2621.1978.tb02471.x
Subject(s) - flavor , maple , food science , mathematics , chemistry , optical density , container (type theory) , botany , materials science , physics , biology , composite material , optics
Six types of containes for maple syrup were evaluated under three controlled temperatures at four storage intervals. The contenents of each container were analyzed for optical density (color), density, pH, and flavor. If a good quality U.S. grade AA maple syrup, properly hotpacked, is stored no longer than 6 months in the retail container at a temperature of 24°C, quality, as measured by color, density, pH, and flavor, will be maintained in the containers we evaluated. However, in some plastic containers, syrup stored for 9 and 12 months at 24° and 30°C, darkened enough to drop one grade level with a significant deterioration of flavor in one of the containers.