Maple syrup authenticity testing
Maple syrup is made from the xylem sap of specific maple tree species and is mainly produced in Canada. The exuded sap is concentrated by heating and becomes denser and sweeter while the water evaporates. Maple syrup consists mainly of carbohydrates (∼67%) and water (∼32%).
Detection of added sugar
The world demand of this 100% natural sweetener has been growing along with the risk of fraud, adulteration and mislabeling. The temptation of increasing the yield, the profit and satisfying the rising demand of the consumers leads to adulteration mainly by adding cane sugar or blending with corn syrup. The use of isotopic analysis as an authenticity test protects the consumers, the producers and the traders against fraud and adulteration.
Complying with the official standard (AOAC 984.23*), Imprint Analytics GmbH provides high quality accredited services which allow the detection of the adulteration of maple syrup with cane sugar and corn syrup. The analytical method comprises the carbon isotopic analysis (13C/12C ratio determination) of the maple syrup using Isotope Ratio Mass Spectrometry (IRMS).
*1 AOAC Official Method 984.23, Corn Syrup and Cane Sugar in Maple Syrup, Carbon Ratio Mass Spectrometric Method.