Metabolomics reveals chemical changes in Acer saccharum sap over a maple syrup production season.

ABSTRACT: Maple syrup, made by boiling the sap of Acer saccharum, is an important agriculture commodity in eastern Canada and New England. Although the collection season is relatively short, a rich progression in the sensory qualities of maple syrup can occur throughout the season. A risk associated with maple syrup production at the end of a season is the development of off-flavors that result in syrup with little to no commercial value. Maple syrup producers in Canada and the USA call this 'buddy syrup'. In this study, sugar maple (Acer saccharum) sap was collected in sequential samples through the harvest season from stands across Ontario. Metabolomics analysis of the sap samples was performed by high-resolution mass spectrometry. This revealed an evolution of the chemical composition, mainly occ

SUBMITTER: Garcia EJ 

PROVIDER: S-EPMC7444596 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature