Maple syrup is arguably one of the tastiest traditional Canadian condiments. In honor of Canada Day (July 1), it is appropriate to take a look at this delicious golden treat. The bottom trace of the figure below shows the 600 MHz 1H NMR spectrum of pure Quebec maple syrup dissolved in D2O.
The spectrum is overwhelmingly dominated by sucrose. Clearly, nature gives us the maple flavor with very low concentration components. The top trace is a similar spectrum of "table" syrup which has a taste somewhat similar to maple syrup. The spectrum is much more complicated than that of pure maple syrup. In order to mimic the flavor of pure maple syrup, the food chemists resort to a complex mixture of sugars and artificial flavors. Canada keeps it simple and of course better! Happy Canada Day.
Liquid state 1H high field NMR in food analysis
Liquid state 1H high field NMR in food analysis
October 2012
Publication year: 2012
Source:Progress in Nuclear Magnetic Resonance Spectroscopy, Volume 66</br>
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Chemist | U.S. Food and Drug Administration
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[U. of Ottawa NMR Facility Blog] NMR and Food Chemistry - Coffee
NMR and Food Chemistry - Coffee
Many of us enjoy a hot delicious cup of coffee. Many (not including myself) will even spend a great deal of money and a great deal of their time in a long queue to get it! The coffee snobs will preach about the differences between a freshly brewed cup of java and the lowly cup of instant coffee. Is there really a difference? Spectrum A in the figure below shows the 13C CPMAS NMR spectrum of ground coffee. Among other things, the spectrum consists of resonances from the woody fibers, polysaccharide gums, tannins, alkaloids and aromatic oils. Spectrum B is the...
NMR and Food Chemistry - Maple Syrup
Linear Mode
