SOME CONSTITUENTS OF THE SAP OF THE SUGAR MAPLE (ACER SACCHARUM, MARSH.)

2 November 1935

journal article
Published by Canadian Science Publishing in Canadian Journal of Research

Vol. 13b (5) , 269-275
https://doi.org/10.1139/cjr35b-026

Abstract

Skazin's observation that maple flavor is not present as such in sugar maple sap but develops at boiling temperatures (100–104 °C.) has been confirmed. Levorotatory glucosides cannot be detected in sap concentrated to 1/150 its volume, and are therefore probably not present in amounts exceeding 1 gm. (calculated as coniferin) per 50 litres. In maple wood, pyrocatechol tannins were detected but no alcohol-soluble glucosides. The sap contains succinic acid, a glucosidase, an unsaponifiable oil, a water-soluble substance melting at 191.5 °C. and having the composition C₁₁H₂₁O₉, and an acetone-soluble substance giving lignin-like color tests. Maple flavor could not be developed in any individual constituent of the sap.

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