Identification des composés indésirables des produits de l'érable et développement d'une méthode de détection et de purification/extraction

可检测产品中不可替代成分的鉴定以及检测和纯化/提取方法的开发

• 批准号: 533858-2018
• 负责人: Masson, JeanFrançois
• 金额: $ 14.67万
• 依托单位: Université de Montréal
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2019
• 资助国家: 加拿大
• 起止时间: 2019-01-01 至 2020-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=694563
• 关键词: Identification; des; compos; ind; sirables

Maple syrup production brings more than $800 M to the Quebec GDP and is a motor of the agriculture sector. With a production exceeding 150 million pounds in 2017, Quebec's maple syrup output represents 72% of the worldwide production. More than 94 million pounds are exported reaching 30 countries with a market value close to 114 million dollars. FPAQ represents approximately 13 700 producers in the province of Quebec and oversees the commercialization of bulk maple syrup. Though the ACER Center (Quality Control Center), the federation classifies maple syrup under strict guidelines and quality control standards and as such plays an important role for the industry. With increasing production each year, the FPAQ has to coordinate and control the quality of approximately 300,000 barrels (45 gallons per barrel) each year. Quality of maple syrup is directly correlated to its value on the market and the price paid to producers. The use of new technologies has extended the production period but also climate changes have given rise to maple syrup with bad taste or "bud taste" (qualified as VR5), a maple syrup not suitable for retail. An important step when evaluating maple syrup is the classification by "tasters" of products exempt of both unpleasant taste and odor criteria. Since this is done by "tasters", this evaluation can be variable (fatigue, number of samples to test, prior meals, etc.) and subjective to human evaluation. Thus, an objective and rapid test has been required by the industry for a number of years and would increase confidence in the classification for both the evaluation and producer. Furthermore, the increase in volumes in recent years lengthened the classification period, delaying the payment to producers. Having a rapid and reliable test has become a priority for the industry. With the increase of production of VR5 syrups, a method which would enable the extraction of molecules giving the bad tasting characteristic could be a means to bring those syrups to FPAQ standards and added value to producers.

枫糖浆生产为魁北克的国内生产总值带来了8亿多美元，是农业部门的发动机。2017年，魁北克的枫糖浆产量超过1.5亿磅，占全球产量的72%。超过9400万磅出口到30个国家，市场价值接近1.14亿美元。FPAQ代表魁北克省约13700家生产商，监督散装枫糖浆的商业化。通过ACER中心（质量控制中心），该联合会根据严格的指导方针和质量控制标准对枫糖浆进行分类，因此在行业中发挥着重要作用。随着产量的逐年增加，FPAQ每年必须协调和控制大约30万桶（每桶45加仑）的质量。 枫糖浆的质量与其在市场上的价值和支付给生产商的价格直接相关。新技术的使用延长了生产周期，但气候变化也导致枫糖浆味道不好或“芽味”（VR5），这是一种不适合零售的枫糖浆。评估枫糖浆时的一个重要步骤是通过“品尝者”对免除不愉快味道和气味标准的产品进行分类。由于这是由“品尝者”完成的，因此该评估可以是可变的（疲劳、要测试的样品数量、先前的膳食等）。并且对人类的评价是主观的。因此，该行业多年来一直要求进行客观和快速的测试，这将增加评价和生产者对分类的信心。此外，近年来数量的增加延长了分类期，推迟了对生产者的付款。快速可靠的测试已成为该行业的优先事项。 随着VR5糖浆产量的增加，一种能够提取产生不良口感特征的分子的方法可能是使这些糖浆达到FPAQ标准并为生产商增加价值的手段。