Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Spain.
Faculty of Pharmacy, University of Coimbra, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal.
Int J Environ Res Public Health. 2022 Oct 21;19(20):13684. doi: 10.3390/ijerph192013684.
Maple syrup is a delicacy prepared by boiling the sap taken from numerous Acer species, primarily sugar maple trees. Compared to other natural sweeteners, maple syrup is believed to be preferable to refined sugar for its high concentration of phenolic compounds and mineral content. The presence of organic acids (malic acid), amino acids and relevant amounts of minerals, such as potassium, calcium, zinc and manganese, make maple syrup unique. Given the growing demand for naturally derived sweeteners over the past decade, this review paper deals with and discusses in detail the most important aspects of chemical maple syrup analyses, with a particular emphasis on the advantages and disadvantages of the different analytical approaches. A successful utilization on the application of maple syrup in the food industry, will rely on a better understanding of its safety, quality control, nutritional profile, and health impacts, including its sustainability issues.
枫糖浆是一种由多种槭树，主要是糖枫树的汁液煮沸制成的美味食品。与其他天然甜味剂相比，枫糖浆因其酚类化合物和矿物质含量高，被认为比精制糖更可取。有机酸（苹果酸）、氨基酸和相关量的矿物质，如钾、钙、锌和锰，使枫糖浆具有独特性。由于过去十年对天然甜味剂的需求不断增长，本文详细讨论了化学枫糖浆分析的最重要方面，并特别强调了不同分析方法的优缺点。成功地将枫糖浆应用于食品工业，将依赖于更好地了解其安全性、质量控制、营养状况和健康影响，包括其可持续性问题。
