SOME CONSTITUENTS OF THE SAP OF THE SUGAR MAPLE (ACER SACCHARUM, MARSH.)
1935 ◽
Vol 13b
(5)
◽
pp. 269-275
◽
Keyword(s):
Skazin's observation that maple flavor is not present as such in sugar maple sap but develops at boiling temperatures (100–104 °C.) has been confirmed. Levorotatory glucosides cannot be detected in sap concentrated to 1/150 its volume, and are therefore probably not present in amounts exceeding 1 gm. (calculated as coniferin) per 50 litres. In maple wood, pyrocatechol tannins were detected but no alcohol-soluble glucosides. The sap contains succinic acid, a glucosidase, an unsaponifiable oil, a water-soluble substance melting at 191.5 °C. and having the composition C11H21O9, and an acetone-soluble substance giving lignin-like color tests. Maple flavor could not be developed in any individual constituent of the sap.
Keyword(s):
1972 ◽
Vol 36
(4)
◽
pp. 474-480
◽
Keyword(s):
Keyword(s):