A comprehensive review on analytical techniques to detect adulteration of maple syrup-Reference-Cited by-同舟云学术

A comprehensive review on analytical techniques to detect adulteration of maple syrup

Published:2021-05 Issue: Volume:164 Page:105969
ISSN:0026-265X
Container-title:Microchemical Journal
language:en
Short-container-title:Microchemical Journal

Author:

Mohammed Faez^ORCID,Warland Jon,Guillaume Dominique

Publisher

Elsevier BV

Subject

Spectroscopy,Analytical Chemistry

Reference47 articles.

1. Maple syrup-production, composition, chemistry, and sensory characteristics;Perkins;Adv. Food Nutrit. Res.,2009

2. M. F. Morselli, Chemical composition of maple syrup. Maple Research Data No. 1, Maple Research Laboratory, Department of Botany, University of Vermont, Burlington, VT, 1975.

3. The Chemical Composition of Maple Syrup;Ball;J. Chem. Educ.,2007

4. The chemical composition of maple-syrup and maple-sugar, methods of analysis, and detection of adulteration;Hortvet;J. Am. Chem. Soc.,1904

5. Source of aromatic compounds in maple syrup flavor;Underwood;J. Food Sci.,1964

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2. Development of a method based on ATR‐FTIR spectroscopy to detect maple syrup adulterated with added syrups;Journal of the Science of Food and Agriculture;2023-11-14

3. Nutritional, pharmacological, and sensory properties of maple syrup: A comprehensive review;Heliyon;2023-09

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5. Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications;International Journal of Environmental Research and Public Health;2022-10-21