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Effect of Oxygen, Carbon Dioxide, and Nitrogen on Maple Syrup Stored in Plastic Jugs
Author(s) -
SENDAK P.E.
Publication year - 1982
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.1365-2621.1982.tb05027.x
Subject(s) - carbon dioxide , chemistry , oxygen , flavor , food science , nitrogen , taste , organic chemistry
Six maple syrups were stored in the dark for 6 months in pigmented and unpigmented high‐density polyethylene jugs at room temperature (72°F) in three gas environments‐nitrogen, oxygen, and carbon dioxide. The syrup was analyzed for changes in flavor, color, and pH. A taste panel, tasting syrup from pigmented jugs only, detected flavor change in both the oxygen and carbon dioxide environments. There were statistically significant interactions for changes in both color and pH between gas and syrup treatments. The greatest darkening of color and decrease in pH were associated with the carbon dioxide. Jug pigmentation had no detectable effect on the syrup.