Bound vanillin in maple sap

Flavour and Fragrance Journal

Volumn 7, Issue 1, 1992, Pages 9-13

  Belford, A L ^a   Lindsay, R C ^a   Ridley, S C ^b  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b UNIVERSITY OF WISCONSIN RIVER FALLS   (United States)

Author keywords

Acer saccharum Marshall; Acid hydrolysis; Maple; Maple syrup flavour; Vanillin glycoside; Glucosidase

Indexed keywords

EID: 84987588058     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.2730070103     Document Type: Article

References (16)

1. Some Aromatic Compounds in Sap Composition of Maple Sap and Sirup
2. Source of Aromatic Compounds in Maple Sirup Flavor
3. SOME CONSTITUENTS OF THE SAP OF THE SUGAR MAPLE (ACER SACCHARUM, MARSH.)
4. ACTION OF A β-GLUCOSIDASE IX THE CURING OF VANILLA
5. Research on the Glucoside Fraction of the Vanilla Bean