Abstract
The purpose of this paper is to demonstrate the validity of an alternative route to valorize declassified maple syrups affected by flavor defects such as ropy maple syrup (RMS) and buddy maple syrup (BMS) as feedstocks for ethanol production. An acid hydrolysis treatment (0.1 M, 0.5 M, 5 M, and 10 M) was performed on the RMS to break the polysaccharide chains which are responsible for the flavor defect. The sugars and inhibitors composition of these hydrolysates were analyzed by ion chromatography and ion exclusion chromatography, respectively. Maple syrup samples were fermented by Saccharomyces cerevisiae for 96 h at 30 °C, and ethanol content was measured to determine the kinetic parameters of the process. RMS and BMS demonstrated a good potential to be used as feedstocks to produce ethanol achieving high efficiencies (RMS: 90.08%; BMS: 93.34%). The acid hydrolysis (25 min, 50 °C, with the addition of 5 M sulfuric acid solution) was effective to maximize ethanol production when using RMS as feedstock. To the best of our knowledge, it is the first time that such an approach is used to valorize declassified maple syrups.
Highlights
Quebec (Canada) stands out in the maple syrup industry, being accountable for 92%of Canadian production and 69% of the world production [1]
The province produced more than 66 thousand tons of maple syrup in 2020, which resulted in an income of CAD
Viscometer was placed in a water bath at 30 ◦ C, and kinematic viscosity was measured by time interval for which the liquid meniscus took to successively reach both etched marks
Summary
Quebec (Canada) stands out in the maple syrup industry, being accountable for 92%of Canadian production and 69% of the world production [1]. The main part of Canadian production is exported and the rate has increased by 21% as compared to 2019 data [2]. The ACER Center, Quebec’s organization for research, development, and technology transfer dedicated to maple syrup, is responsible for the classification of maple syrup, according to its color, sugar content (66 to 68.9 ◦ Brix), and organoleptic characteristics [3]. During this evaluation, some defects can be identified, leading to a declassification of the product and with low or even no commercial value for the producers. During the 2020 season, for example, 5% of maple syrup production presented one or several defects [2]
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