Effects of air injection during sap processing on maple syrup color, chemical composition and flavor volatiles

Effects of air injection during sap processing on maple syrup color, chemical composition and flavor volatiles

Author:A.K. van der Berg, M-A. Godshall and S.W. Lloyd

Affiliation:

1. Proctor maple research Center, The University of vermont, Underhill Ctr., VT USA

2. Sugar Processing research Institute Inc., New Orleans, LA, USA

3. United States Department of Agriculture, Agricultural research Servicem, Southern Regional Research Center, New orleans, LA, USA

Publisher: International Sugar Journal January 2009, Vol CXI, No. 1321

Category:  Biorenewables

Pages: 37-42