School of Environmental Sciences, University of Guelph, 50 Stone Road E, Guelph, ON N1G 2W1, Canada; Faculty of Applied Science-Arhab, Sana'a University, Sana'a, Yemen.
School of Environmental Sciences, University of Guelph, 50 Stone Road E, Guelph, ON N1G 2W1, Canada.
Food Chem. 2022 Apr 16;374:131817. doi: 10.1016/j.foodchem.2021.131817. Epub 2021 Dec 9.
Maple syrup is a sweet-tasting product prepared by boiling and concentrating the sap of sugar maple (Acer saccharum March). Because of its potential health benefits (except for people with diabetes and those with blood sugar problems), desirable flavor, and taste,maple syrup is one of most popular natural products in the world.Maple syrup fundamentally consists of both organic and inorganic components. The composition of maple syrup plays an important role in determining its flavour, smell, color, and distinguishes it from other sugar syrups. Maple syrup constituents have been identified by different analytical techniques typically based onspectroscopy or spectrometry. Herein, we present the first comprehensive review of all available information on the chemical composition and mineralogical residence of maple syrup collected from over 117 years of published literature.
枫糖浆是一种通过煮沸和浓缩糖枫（Acer saccharum March）汁液制成的甜味产品。由于其潜在的健康益处（除了糖尿病患者和血糖问题患者）、理想的风味和口感，枫糖浆是世界上最受欢迎的天然产品之一。枫糖浆主要由有机和无机成分组成。枫糖浆的组成在决定其风味、气味、颜色方面起着重要作用，并将其与其他糖浆区分开来。通过不同的分析技术，如光谱法，已经鉴定出了枫糖浆的成分。在此，我们对 117 多年来发表的文献中收集到的关于枫糖浆的化学成分和矿物学居留情况的所有可用信息进行了首次全面综述。
