Method for the classification of maple syrup
AssigneeProducteurs Et Productrices AcéRicoles Du QuéBec
InventorsJean-Francois Masson, Julie Barbeau
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Abstract
The present document describes a method for the detection of off-flavor maple syrup made from buddy maple sap or maple sap contaminated with buddy maple sap, or off-flavor maple sap. The method involves the measurement of a spectrophotometric property of a nanoparticle reactive with a buddy maple sample having a size of from about 1 nm to about 250 nm contacting a maple syrup or maple sap sample. A change in the spectrophotometric property is associated with an off-flavor maple syrup or maple sap sample, and no change in the spectrophotometric property is associated with a good flavor maple syrup or maple sap sample.
Claims21
A method for the detection of an off-flavor buddy maple sap or an off-flavor maple syrup made from buddy maple sap comprising contacting a sample of maple syrup or maple sap with a nanoparticle reactive with a buddy sample of maple syrup or maple sap having a size of from about 1 nm to about 250 nm, and measuring a spectrophotometric property of the nanoparticle in contact with the sample of maple syrup or maple sap,
- wherein
- a change in said spectrophotometric property relative to a same type of spectrophotometric property measurement made on a good flavor maple syrup or maple sap sample, is associated with an off-flavor maple syrup or sap sample, and
- no change in said spectrophotometric property relative to a same type of spectrophotometric property measurement made on a good flavor maple syrup or maple sap sample, is associated with a good flavor maple syrup or maple sap sample.
Dependencies are inferred from the claim text.