Maple syrup is a natural sweetener obtained from the sap of certain maple species. Due their richness on bioactive molecules such carbohydrates, amino acids, organic acids, phenolic compounds, hormones, and minerals, maple syrup is a highly desirable food product for human consumption. Sensory evaluation, physicochemical properties, carbohydrate profile, and MIR-PCA classification of several maple syrups were determined and compared to different natural sweeteners (agave, corn sugar, cane syrups, and honey bee). Smell and flavor of natural sweeteners were characteristic and distinctive according to its natural origin. The highest and lowest sweetness were found in agave and corn syrup respectively, while maple syrups exhibited sweetness equivalent to sucrose. Total soluble solids were in a range of 63 to 78�Brix (maple syrup and honey, respectively); the lowest pH were determined in honey (3.73-4.2), while maple syrups exhibited values close to neutrality (6.39-7.09). TLC and HPAEC-PAD revealed that maple syrups have a unique carbohydrate profiles when compared to other natural sweeteners, showing high sucrose content (511-687 mg/g of fresh weight), fructose (0.55-10.03 mg/g), and glucose traces (0.93-11.0 mg/g). Alternately, it was possible to identify the presence of two carbohydrates not reported before in maple syrup. The MIR spectra of natural sweeteners displayed the most characteristic differences at the carbohydrate region (1185 to 950 cm-1). Particularly, maple syrups displayed a strong band in the 997 cm-1 wavelength, which corresponds to sucrose absorption regions. MIR-PCA allowed the classification of different natural sweeteners discriminating and identifying unmistakably maple syrups among other sweeteners.

Maple syrup vs. different natural sweeteners: Sensory evaluation, physicochemical properties, carbohydrate profiles, and botanical classification by mid infrared spectroscopy-chemometrics

247th National Meeting (2014)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.