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Maple Syrup (maple + syrup)

Distribution by Scientific Domains
Chemistry83%

Terms modified by Maple Syrup

  • maple syrup urine disease
    		•

    Selected Abstracts

    Comparison of FTIR, FT-Raman, and NIR Spectroscopy in a Maple Syrup Adulteration Study

    JOURNAL OF FOOD SCIENCE, Issue 6 2002
    M. M. Paradkar
    ABSTRACT: Maple syrup is prone to adulteration with cheaper sugars, such as corn syrup, due to its simplicity in chemical composition. The adulterated samples were characterized by Fourier Transform infrared (FTIR) spectroscopy in the region of 400 to 4000 cm -1. Other techniques used for detection and in characterization of samples were the near infrared (NIR; 600 to 1700nm) and Fourier Transform-Raman (FT-Raman; 400 to 4000cm -1) spectroscopy. Quantifying and classifying adulterants using chemometrics shows that all spectroscopic methods adopted were efficient, but FTIR and FT-Raman were superior to NIR in quantitative characterization of adulterants in maple syrup. [source]

    Discrimination and classification of adulterants in maple syrup with the use of infrared spectroscopic techniques

    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2002
    M Paradkar
    Abstract Food adulteration is a profit-making business for some unscrupulous manufacturers. Maple syrup is a soft target for adulterators owing to its simplicity of chemical composition. The use of infrared spectroscopic techniques such as Fourier transform infrared (FTIR) and near-infrared (NIR) as a tool to detect adulterants such as cane and beet invert syrups as well as cane and beet sugar solutions in maple syrup was investigated. The FTIR spectra of adulterated samples were characterised and the regions of 800,1200,cm,1 (carbohydrates) and 1200,1800 and 2800,3200,cm,1 (carbohydrates, carboxylic acids and amino acids) were used for detection. The NIR spectral region between 1100 and 1660,nm was used for analysis. Linear discriminant analysis (LDA) and canonical variate analysis (CVA) were used for discriminant analysis, while partial least squares (PLS) and principal component regression (PCR) were used for quantitative analysis. FTIR was more accurate in predicting adulteration using the two different regions (R2,>,0.93 and 0.98) compared with NIR (R2,>,0.93). Classification and quantification of adulterants in maple syrup show that both NIR and FTIR can be used for detecting adulterants such as pure beet and cane sugar solutions, but FTIR was superior to NIR in detecting invert syrups. © 2002 Society of Chemical Industry [source]

    Comparison of FTIR, FT-Raman, and NIR Spectroscopy in a Maple Syrup Adulteration Study

    JOURNAL OF FOOD SCIENCE, Issue 6 2002
    M. M. Paradkar
    ABSTRACT: Maple syrup is prone to adulteration with cheaper sugars, such as corn syrup, due to its simplicity in chemical composition. The adulterated samples were characterized by Fourier Transform infrared (FTIR) spectroscopy in the region of 400 to 4000 cm -1. Other techniques used for detection and in characterization of samples were the near infrared (NIR; 600 to 1700nm) and Fourier Transform-Raman (FT-Raman; 400 to 4000cm -1) spectroscopy. Quantifying and classifying adulterants using chemometrics shows that all spectroscopic methods adopted were efficient, but FTIR and FT-Raman were superior to NIR in quantitative characterization of adulterants in maple syrup. [source]

    Pseudo-maple syrup urine disease due to maternal prenatal ingestion of fenugreek

    JOURNAL OF PAEDIATRICS AND CHILD HEALTH, Issue 4 2001
    SH Korman
    Abstract: Fenugreek, maple syrup and the urine of maple syrup urine disease (MSUD) patients all share a characteristic odour originating from a common component, sotolone. Ingestion of fenugreek by mothers during labour resulted in a maple syrup-like odour in their newborn infants, leading to a false suspicion of MSUD. [source]

    Discrimination and classification of adulterants in maple syrup with the use of infrared spectroscopic techniques

    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 5 2002
    M Paradkar
    Abstract Food adulteration is a profit-making business for some unscrupulous manufacturers. Maple syrup is a soft target for adulterators owing to its simplicity of chemical composition. The use of infrared spectroscopic techniques such as Fourier transform infrared (FTIR) and near-infrared (NIR) as a tool to detect adulterants such as cane and beet invert syrups as well as cane and beet sugar solutions in maple syrup was investigated. The FTIR spectra of adulterated samples were characterised and the regions of 800,1200,cm,1 (carbohydrates) and 1200,1800 and 2800,3200,cm,1 (carbohydrates, carboxylic acids and amino acids) were used for detection. The NIR spectral region between 1100 and 1660,nm was used for analysis. Linear discriminant analysis (LDA) and canonical variate analysis (CVA) were used for discriminant analysis, while partial least squares (PLS) and principal component regression (PCR) were used for quantitative analysis. FTIR was more accurate in predicting adulteration using the two different regions (R2,>,0.93 and 0.98) compared with NIR (R2,>,0.93). Classification and quantification of adulterants in maple syrup show that both NIR and FTIR can be used for detecting adulterants such as pure beet and cane sugar solutions, but FTIR was superior to NIR in detecting invert syrups. © 2002 Society of Chemical Industry [source]