The chemical composition of maple syrup

Journal of Chemical Education

Volumn 84, Issue 10, 2007, Pages 1647-1650

  Ball, David W ^a  

^a CLEVELAND STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDITY; AMINES; AMINO ACIDS; CHEMICAL ANALYSIS; GLUCOSE; PHENOLS; PROTEINS;

MAPLE SAP; MAPLE SYRUP;

FOOD PRODUCTS;

EID: 35148844594     PISSN: 00219584     EISSN: None     Source Type: Journal    
DOI: 10.1021/ed084p1647     Document Type: Article

References (14)

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2. North American Maple Syrup Producers Manual. 2nd ed.; Bulletin 856, The Ohio State University Agricultural Extension, Columbus, Ohio, 2006; Chapter 2.
3. Maple Syrup. http://en.wikipedia.org/wiki/Maple_syrup (accessed Jun 2007).
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5. CRC Handbook of Chemistry and Physics, 82nd ed.; Lide, D. R., Ed.; CRC Press, Boca Raton, FL, 2000.
6. Ball, D. W. J. Chem. Educ. 2007, 84, 1643-1646.
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10. North American Maple Syrup Producers Manual, 2nd ed.; Bulletin 856, The Ohio State University Agricultural Extension, Columbus, Ohio, 2006; Appendix 2.
11. Hodge, J. H. J. Ag. Food Chem. 1953, 1, 928.
12. Alli, I.; Akocki, E.; Kermasha, S. Flavor Compounds in Maple Syrup. In Food Science and Human Nutrition, Charalambous, G., Ed.; Elsevier Science Publishers: Amsterdam, 1992; pp 131-140.
13. Gallander, J. F.; Hacskaylo, J.; Gould, W. A.; Willits, C. O. Ohio Agricultural Research and Development Center Research Bulletin #999, 1967.
14. Kobs, L. Food Product Design, August 1998. Available online at http:// www.foodproductdesign.com/articles/465/465_0898CS.html (accessed Jun 2007).