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

枫糖浆的生产为魁北克的GDP带来了超过8亿美元的收入，是农业部门的发动机。2017年产量超过1.5亿磅，魁北克的枫糖浆产量占全球产量的72%。9400多万英镑出口到30个国家，市场价值接近1.14亿美元。FPAQ代表魁北克省约13 700家生产商，监督散装枫糖浆的商业化。通过宏基中心(质量控制中心)，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，因此对行业起到了重要作用。随着每年产量的增加，FPAQ必须协调和控制每年约30万桶(每桶45加仑)的质量。枫糖浆的质量直接关系到它在市场上的价值和支付给生产商的价格。新技术的使用延长了生产周期，但气候变化也导致了口感不佳的枫糖浆，即不适合零售的枫糖浆(合格的VR5)。在评估枫糖浆时，一个重要的步骤是由品尝人员对免除难闻和气味标准的产品进行分类。因为这是由“品尝者”完成的，所以这种评估可以是可变的(疲劳度、要测试的样本数量、饭前等)。对人类的评价是主观的。因此，多年来，行业一直要求客观和快速的测试，这将增加评估和生产商对分类的信心。此外，近年来数量的增加延长了分类期限，推迟了向生产商付款的时间。拥有快速可靠的检测已成为该行业的优先事项。随着VR5糖浆产量的增加，一种能够提取具有不良口感特征的分子的方法可能成为使这些糖浆达到FPAQ标准并为生产商带来附加值的手段。

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.