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acer_saccharum_marsh [2014/08/31 17:55] andreas |
acer_saccharum_marsh [2016/03/01 10:16] (aktuell) andreas |
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- | Acer saccharum Marshall - Sapindaceae | + | Acer saccharum Marshall |
- | sugar maple, **Zucker-Ahorn** | + | |
- | Deciduous tree, up tp 25–35 m tall, native to the eastern North America; leaves up to 20cm long, with five palmate lobes; flowers in corymbs of five to 10 together, yellow-green, | + | Deciduous tree, up tp 25-35m tall, native to the eastern North America; leaves up to 20cm long, with 3-5 palmate lobes; flowers in corymbs of five to 10 together, yellow-green, |
+ | "This tree is a main component of the Eastern U.S. hardwood forest and is one of the trees which is most responsible for giving New England its reputation for spectacular fall color." | ||
+ | [[http:// | ||
[[http:// | [[http:// | ||
- | "...by the time European settlers arrived in North America, native Americans had already learned to slash the bark of maple trees in late winter or early spring, collect the near-clear sap that came out, and boil the sap into a thick, sweet product... of the thirteen species of the genus Acer in North America, the sugar maple (A. saccharum), the black maple (A. nigrum), and the red maple (A. rubrum) provide most of the sap for syrup production. There are two reasons for this. First, the sugar content of their sap is typically higher than other species, at 2.0–2.5%. Second, the annual growth spurt of these species occurs later in the spring than other maple species, increasing the length of the sap-collecting season... it takes the combustion of 65 L of natural gas to generate about 20 mL of syrup—about 1.5 tablespoons. Clearly, the production of significant volumes of syrup is an energy-intensive process." | + | "...by the time European settlers arrived in North America, native Americans had already learned to slash the bark of maple trees in late winter or early spring, collect the near-clear sap that came out, and boil the sap into a thick, sweet product... of the thirteen species of the genus Acer in North America, the sugar maple (A. saccharum), the black maple (A. nigrum), and the red maple (A. rubrum) provide most of the sap for syrup production. There are two reasons for this. First, the sugar content of their sap is typically higher than other species, at 2.0-2.5%. Second, the annual growth spurt of these species occurs later in the spring than other maple species, increasing the length of the sap-collecting season... it takes the combustion of 65 L of natural gas to generate about 20 mL of syrup - about 1.5 tablespoons. Clearly, the production of significant volumes of syrup is an energy-intensive process." |
[The chemical composition of maple syrup. Ball DW, Journal of Chemical Education, Vol.84(10), 2007, 1647] \\ | [The chemical composition of maple syrup. Ball DW, Journal of Chemical Education, Vol.84(10), 2007, 1647] \\ | ||
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[Effect of heat on the flavoring components of maple sirup. Underwood, J. C., Journal of food science Vol.36(2), 1971, 228-230] | [Effect of heat on the flavoring components of maple sirup. Underwood, J. C., Journal of food science Vol.36(2), 1971, 228-230] | ||
- | "A base syrup formulation containing nonvolatile flavor compounds was used to systematically evaluate the sensory contributions of selected volatile compounds (Furaneol, 2,5–dimethyl-4-hydroxy-3(2H)-furanone; | + | | {{: |
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+ | "A base syrup formulation containing nonvolatile flavor compounds was used to systematically evaluate the sensory contributions of selected volatile compounds (furaneol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone; | ||
[Contributions of selected flavor compounds to the sensory properties of maple syrup. Belford, A. L., R. C. Lindsay, and S. C. Ridley., Journal of sensory studies Vol.6(2), 1991, 101-118] | [Contributions of selected flavor compounds to the sensory properties of maple syrup. Belford, A. L., R. C. Lindsay, and S. C. Ridley., Journal of sensory studies Vol.6(2), 1991, 101-118] | ||
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+ | Sargent, C.S., The Silva of North America, vol.2, t.91 (1898) [C.E.Faxon] \\ | ||
+ | [[http:// |