U. of Ottawa NMR Facility Blog NMR and Food Chemistry - Maple Syrup

		BioNMR > NMR community > News from NMR blogs
[U. of Ottawa NMR Facility Blog] NMR and Food Chemistry - Maple Syrup

Webservers

NMR processing:

MDD

NMR assignment:

Backbone:

Side-chains:

NOEs:

Structure from NMR restraints:

Ab initio:

Fragment-based:

Rosetta-NMR (Robetta)

Template-based:

GeNMR

I-TASSER

Refinement:

Amber

Structure from chemical shifts:

Fragment-based:

Homology-based:

Torsion angles from chemical shifts:

Preditor

TALOS

Promega- Proline

Secondary structure from chemical shifts:

CSI (via RCI server)

TALOS

MICS caps, β-turns

d2D

PECAN

Flexibility from chemical shifts:

RCI

Interactions from chemical shifts:

HADDOCK

Chemical shifts re-referencing:

NMR model quality:

NOEs, other restraints:

Chemical shifts:

RDCs:

Pseudocontact shifts:

Protein geomtery:

SAVES2 or SAVES4

Quality Control Check

NMR spectrum prediction:

FANDAS

MestReS

V-NMR

Flexibility from structure:

Backbone S2

Methyl S2

B-factor

Molecular dynamics:

Gromacs

Amber

Antechamber

Chemical shifts prediction:

From structure:

Shiftx2

Sparta+

Camshift

CH3shift- Methyl

ArShift- Aromatic

ShiftS

Proshift

PPM

CheShift-2- Cα

From sequence:

Shifty

Camcoil

Poulsen_rc_CS

Disordered proteins:

MAXOCC

Format conversion & validation:

CCPN

From NMR-STAR 3.1

Validate NMR-STAR 3.1

NMR sample preparation:

Protein disorder:

DisMeta

Protein solubility:

Isotope labeling:

Solid-state NMR:

Thread Tools

Search this Thread

Rate Thread

Display Modes

07-01-2016, 03:06 AM

nmrlearner

Senior Member

Join Date: Jan 2005

Posts: 23,732

Points: 193,617, Level: 100

Level up: 0%, 0 Points needed

Activity: 50.7%

Last Achievements

Award-Showcase

NMR Credits: 0

NMR Points: 193,617

Downloads: 0

Uploads: 0

NMR and Food Chemistry - Maple Syrup

NMR and Food Chemistry - Maple Syrup

Maple syrup is arguably one of the tastiest traditional Canadian condiments. In honor of Canada Day (July 1), it is appropriate to take a look at this delicious golden treat. The bottom trace of the figure below shows the 600 MHz 1H NMR spectrum of pure Quebec maple syrup dissolved in D2O.

The spectrum is overwhelmingly dominated by sucrose. Clearly, nature gives us the maple flavor with very low concentration components. The top trace is a similar spectrum of "table" syrup which has a taste somewhat similar to maple syrup. The spectrum is much more complicated than that of pure maple syrup. In order to mimic the flavor of pure maple syrup, the food chemists resort to a complex mixture of sugars and artificial flavors. Canada keeps it simple and of course better! Happy Canada Day.

Source: University of Ottawa NMR Facility Blog

Did you find this post helpful?

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Liquid state 1H high field NMR in food analysis Liquid state 1H high field NMR in food analysis October 2012 Publication year: 2012 Source:Progress in Nuclear Magnetic Resonance Spectroscopy, Volume 66</br> </br> </br> </br></br>	nmrlearner	Journal club	0	12-01-2012 06:10 PM
Chemist \| U.S. Food and Drug Administration Chemist \| U.S. Food and Drug Administration US - St Louis, Missouri, Desirable: Ph.D in Chemistry or Biochemistry with an emphasis on the use of NMR spectroscopy as an analytical tool for the study of proteins or peptide drugs. The Food and Drug Administration is recr More...	nmrlearner	Job marketplace	0	08-04-2011 01:14 AM
Chemist \| Food and Drug Administration Chemist \| Food and Drug Administration US - St Louis, Missouri, Desirable: Ph.D. in Chemistry or Biochemistry with an emphasis on the use of NMR spectroscopy as an analytical tool for the study of proteins or peptide drugs. The Food and Drug Administration is rec More...	nmrlearner	Job marketplace	0	05-23-2011 09:56 PM
[U. of Ottawa NMR Facility Blog] NMR and Food Chemistry - Coffee NMR and Food Chemistry - Coffee Many of us enjoy a hot delicious cup of coffee. Many (not including myself) will even spend a great deal of money and a great deal of their time in a long queue to get it! The coffee snobs will preach about the differences between a freshly brewed cup of java and the lowly cup of instant coffee. Is there really a difference? Spectrum A in the figure below shows the 13C CPMAS NMR spectrum of ground coffee. Among other things, the spectrum consists of resonances from the woody fibers, polysaccharide gums, tannins, alkaloids and aromatic oils. Spectrum B is the...	nmrlearner	News from NMR blogs	0	10-29-2010 09:32 PM

« Previous Thread | Next Thread »

Posting Rules
You may not post new threads You may not post replies You may not post attachments You may not edit your posts BB code is On Smilies are On [IMG] code is On HTML code is Off Trackbacks are Off Pingbacks are Off Refbacks are Off