Abstract
Skazin's observation that maple flavor is not present as such in sugar maple sap but develops at boiling temperatures (100–104 °C.) has been confirmed. Levorotatory glucosides cannot be detected in sap concentrated to 1/150 its volume, and are therefore probably not present in amounts exceeding 1 gm. (calculated as coniferin) per 50 litres. In maple wood, pyrocatechol tannins were detected but no alcohol-soluble glucosides. The sap contains succinic acid, a glucosidase, an unsaponifiable oil, a water-soluble substance melting at 191.5 °C. and having the composition C11H21O9, and an acetone-soluble substance giving lignin-like color tests. Maple flavor could not be developed in any individual constituent of the sap.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
