ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A major portion of the flavor was isolated from maple sirup by extraction with chloroform. From this was separated several pure crystalline compounds and several impure materials. Vanillin and syringaldehyde were definitely identified. These are compounds that could come from precursors in the decomposition of lignin, and this possible source of maple flavor is being investigated.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1961.tb01656.x