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- Tremblay, P.; Paquin, R.
- Journal of agricultural and food chemistry 2007 v.55 no.2 pp. 197-203
- maple syrup, etc ; adulterated products; beet sugar; cane sugar; food analysis; mass spectrometry; carbon; stable isotopes; sugars; reversed-phase liquid chromatography; product authenticity; honey; Show all 12 Subjects
- ... Stable carbon isotope ratio mass spectrometry (́delta13C IRMS) was used to detect maple syrup adulteration by exogenous sugar addition (beet and cane sugar). Malic acid present in maple syrup is proposed as an isotopic internal standard to improve actual adulteration detection levels. A lead precipitation method has been modified to isolate quantitatively malic acid from maple syrup using preparat ...
- Ruiz-Matute, A.I.; Soria, A.C.; Martinez-Castro, I.; Sanz, M.L.
- Journal of agricultural and food chemistry 2007 v.55 no.18 pp. 7264-7269
- syrups; high fructose corn syrup, etc ; honey; adulterated products; food analysis; gas chromatography; mass spectrometry; carbohydrate composition; sugars; Show all 9 Subjects
- ... Honey adulterations can be carried out by addition of inexpensive sugar syrups, such as high fructose corn syrup (HFCS) and inverted syrup (IS). Carbohydrate composition of 20 honey samples (16 nectar and 4 honeydew honeys) and 6 syrups has been studied by GC and GC-MS in order to detect differences between both sample groups. The presence of difructose anhydrides (DFAs) in these syrups is describ ...