[-----------------------], Douceur ŕ l'érable : 60 recettes, de l'entrée au dessert ŕ saveur d'érable., Titre de départ, Annonces intercalées dans le texte, Comprend un index,

[-----------------------], FLAVOR AND FLAVORING MATERIALS, CHOCOLAT, COCOA AND CONFECTIONERY: SCIENCE AND TECHNOLOGY, SECOND EDITION,

[-----------------------], Maple flavoured syrup., Canadian-Government-Specifications-Board-Standard; 32-GP-208: 2pp., 1972

[-----------------------], Maple-flavoured syrup., Canadian-General-Standards-Board; CGSB 32.208M, 3pp., 1987

[-----------------------], NEW METHOS TO DETECT FRAUDULENT FLAVORS DESCRIBED, FOOD CHEMICAL NEWS, NOVEMBER 12, 1990

[-----------------------], NORME: SIROP A SAVEUR D'ERABLE., OFFICE DES NORMES (GOUV. CANADA), 1979

[-----------------------], Standard for maple flavored syrup., Canadian-Government-Specifications-Board-Standard; CGSB 32-GP-208M, 2pp., 1979

Agriculture Canada., A Taste of maple., "This publication replaces Publication 1096, Maple syrup, sugar, butter, taffy.",

Andrew D. Beal et Donald S. Mottram, An evaluation of the aroma characteristics of malted barley by free-choice profiling, J. Sci Food Agric., p. 17, 1993

Anon, Analysing maple flavour., Agricultural-Research-(Washington); 20 (2) 13, 1971

Anon, Engineered bacon has excellent taste, texture & appearance., Food-Engineering-International; 2 (4) 34-36, 1 ref., 1977

Anon, Great way to butter up consumers: flavored butter., Food-Engineering; 55 (7) 56, 1983

Belford-AL, Lindsay-RC, and Ridley-SC, Contributions of selected flavor compounds to the sensory properties of maple syrup., Journal-of-Sensory-Studies; 6 (2) 101-118, many ref., 1991

Bray S.L., Duthie A. H. Nilson K. M. Atherton H. V., Shelf life of all-natural maple-flavored yogurt, Cultured dairy products journal, 1979 August

C.Velez, E. Costell L. Orlando MI Nadal JM Sendra and L. Izquierdo, Multidimensional scaling as a method to correlate sensory and instrumental date of orange juice aromas, J. Sci. Food Agric., vol.61, p.41-46, 1993

CAROL E. FERBER AND HARRY E. NURSTEN, THE AROMA OF BEESWAX, J. SCI. FD AGRIC., 1977

Chua, H. T. Rao M. A. Acree T. E. Cunningham D. E., Reverse Osmosis Concentration of Apple Juice: Flux and Flavor Retention by Cellulose Acetate and Polyamide Membranes, Journal of Food Process Engineering, avril 1987, Vol. 9: pgs 231-245

Committee E-18, Compilation of odor and taste threshold values data, American society for testing and materials,

Daniel M. Ennis, Modeling the sweet taste of mixtures, Foof Technology, 1991

Davies, C. S. Nielsen S. S. Nielsen N. C., Flavor Improvement of Soybean Preparations by Genetic Rimoval of Lipoxygenase-2, JAOCS, October 1987, Vol. 64: (10) 1428-1433

DE GRUYTER, SIGNIFICANCE OF THE SNIFFING-TECHNIQUE FOR THE DETERMINATION OF ODOUR THRESHOLDS AND DETECTION OF AROMA IMPACTS OF TRACE VOLATILES, ANALYSIS OF VOLATILES, 1984

Dr. F.R. van de Voort/Dr. V. Yaylayan, In situ Flavor Formation During Extrusion, McGill University, 1991

Drawert F., Christoph N., Significance of the sniffinf-technique for the détermination of odour thresholds and detection of aroma impacts of trace volatiles, Analysis of volatiles, 1984

Duthie A.H., Wulff S. Nilson K. M. Atherton H. V. Garrett L. D., Flavor panel selects all-natural maple-flavored yogurt, Cultured dairy products journal, 1977 November

E.A.NIEDIEK., EFFET OF PROCESSING ON THE PHYSICAL STATE ANS AROMA SORPTION PROPERTIES OF CARBOHYDRATES., FOOD TECHNOLOGY,NOVEMBER 1988, 1988

FANG CHOU, ROBERT C. WILEY AND DONALD V. SCHLIMME, REVERSE OSMOSIS AND FLAVOR RETENTION IN APPLE JUICE CONCENTRATION, JOURNAL OF FOOD SCIENCE VOL.56 NO.2, 1991

Fellows-G, Confectionery flavours., Manufacturing-Confectioner; 52 (4) 70, 72, 74, 76, 78, 1972

FILIPIC, V. J. UNDERWOOD J. C., COMPOSITION OF MAPLE SAP AND SIRUP SOME AROMATIC COMPOUNDS IN SAP., J. OF FOOD SCIENCE, VOL. 29, NO. 4: 464-468, 1964

Filipic V.J., Underwood J. C. Dooley C. J., Trace components of the flavor fraction of maple syrup, Journal of food science, 1969

FILIPIC, V. J. UNDERWOOD J. C. WHILLITS C. O., THE IDENTIFICATION OF METHYLCYCLOPENTENOLONE AND OTHER COMPOUNDS IN MAPLE SIRUP FLAVOR EXTRACT., J. FOOD SCIENCE, VOL. 30: 1008-1015, 1965

Filipic-VJ, Underwood-JC, and Dooley-CJ, Trace components of the flavour fraction of maple syrup., Journal-of-Food-Science; 34 (2) 105-10, 14 ref., 1969

FRANCOIS GAGNON (M.A.P.A. GOUV. DU QUEBEC), OU EN SOMMES-NOUS AVEC LA COULEUR ET LA SAVEUR DU SIROP D'ERABLE?, INFORMATION AGRICOLE, VOL. 3, NO. 2, 1985

GEORGE CHARALAMBOUS, FRONTIERS OF FLAVOR, DEVELOPMENTS IN FOOD SCIENCE 17, 1988

H. Kallio, Comparison and characteristics of aroma compounds from maple and birch syrups, Frontiers of flavor, Proceedings of the 5th international flavor conference, 1987

H. Kallio, Comparison and characteristics of aroma compounds from maple and birsh syrup, Frontiers of flavor, p.241-248, 1-3 july 1987

Hannes Wild, Ulrich Huber and Georg Frater, Synthesis of cyclic alpha-diones, a class of natural flavor compound, Chimia, vol 46, p.399-402, 1992

Heath, H. Pineceius G., Flavor and Its Study, Flavor Chemistry and Technology, AVI Publishing Company, 1986, pgs. 3-43

Heikki Kallio, Aroma of Birch Syrup, J. Agric. Food Chem., Vol.37, p.1367-1371, 1989

HERZ W.J., SHALLENGER R. S., SOME AROMAS PRODUCED BY AMINO ACID, SUGAR REACTIONS., FOOD RESEARCH 25(1):491-294, 1960

HILLS, C. H. BELL R. A., REMOVAL OF BUDDY FLAVOR FROM MAPLE SIRUP., MAPLE SYRUP DIGEST 14: 12-13, 1975

ISSENBERG, P., MASS SPECTROMETRY FOR FLAVOR RESEARCH., FOOD TECHNOLOGY, VOL. 23, NOVEMBER: 103-110, 1969

J.W. Gramshaw, L. Barnes D. P. Galsworthy and S. J. Rumbelow, The use of charcoal micro-taps in flavour research, Progress in flavour research, p.515-523, 1984

JOHNSON, F. C., FLAVOR FORMULATION AND ASSESSMENT., FOOD MANUFACTURE, JANUARY, 1970

Kallio-H, Comparison and characteristics of aroma compounds from maple and birch syrups. (In `Frontiers of flavor', edited by Charalambous, G. Conference. Chalkidiki, Greece. 1-3 July 1987. 1000 AE Amsterdam, Netherlands; Elsevier Science Publishers BV. ISBN 0-444-42940-9 [see FSTA (1989) 21 3A1].), Developments-in-Food-Science; 17, 241-248, 8 ref., 1988

Kamen-JM, Peryam-DR, Peryam-DB, and Kroll-BJ, Hedonic differences as a function of number of samples evaluated., Journal-of-Food-Science; 34 (6) 475-79, 8 ref., 1969

KISER. DONALD L, HAGY. ROBERT AND OLSON L. ROBERT, THE ANALYSIS AND CONTROL OF SOME LESS-DESIRABLE FLAVOR-CONTRIBUTING COMPONENTS OF CORN SYRUP, THE ANALYSIS AND CONTROL OF LESS DESIRABLE FLAVORS IN FOODS AND BEVERAGES., 1980

Marsili, Ray, Electronic noses sniff out new aroma applications., R & D Analytical Chemistry Magazine, July: 61-62, 1995

MARY AN GODSHALL, THE ROLE OF CARBOHYDRATES IN FLAVOR DEVELOPMENT, FOOD TECHNOLOGY,NOVEMBER 1988., 1988

Merrow S.B., Clarke R. P. Sendak P. E., How does it taste?, National maple syrup digest, 1977

Merrow, SB and RP Clarke., Sensory Evaluation of Flavors of Pure Maple Syrup., Vermont University Extension, Maple Research, 1977 20 pages MR #135,

Moio, Luigi, Schlich, Pascal, and Etievant, Patrick, Acquisition et analyse d'aromagrammes de vins de Bourgogne issus du cepage Chardonnay., Sciences des aliments, 14, 601-608, 1994

NAGHSKI, J. REED L. L. WILLITS C. O., MAPLE SIRUP. X. EFFECT OF CONTROLLED FERMENTATION OF MAPLE SAP ON THE COLOR AND FLAVOR OF MAPLE SIRUP., FOOD RESEARCH, VOL. 22, NO. 2: 176-181, 1957

NAGHSKI, J. WILLITS C. O., MAPLE SIRUP. XI. RELATIONSHIP BETWEEN THE TYPE AND ORIGIN OF REDUCING SUGARS IN SAP AND THE COLOR AND FLAVOR OF MAPLE SIRUP., FOOD RESEARCH, VOL. 22: 567-571, 1957

NIEDIEK.E.A., EFFECT OF PROCESSING ON THE PHYSICAL STATE AND AROMA SORPTION PROPERTIES OF CARBOHYDRATES, FOOD TECHNOLOGY, 1988

PETER SCHIEBERLE AND WERNER GROSCH, IDENTIFICATION OF POTENT FLAVOR COMPOUNDS FORMED IN AN AQUEOUS LEMON OIL/CITRIC ACID EMULSION, J. AGRIC. FOOD CHEM, 1988

PRZYBYLA A.E., INSTRUMENTATION ADVANCES BENEFIT FLAVOR INDUSTRY., FOOD ENGINEERING JAN.87:106-111, 1987

Robert G. Westendorf, Automated analysis of volatile flavor compounds, characterization and measurement of flavor compounds, 1985

Schlich, Pascal and Moio, Luigi, Correlation entre les profils aromatiques et les aromagrammes de vins de Bourgogne issus du cepage Chardonnay., Sciences des aliments, 14, 609-615, 1994

STEFFEN ARCTANDER, PERFUME AND FLAVOR MATERIALS OF NATURAL ORIGIN, LIVRE, 1960

SUSAN S. SCHIFFMAN AND GREGORY R. LOCKHEAD, INDIVIDUAL DIFFERENCES SCALING OF TASTE AND SMELL, LIVRE,

Suzuki, S., Lam, T. B. T., and Iiyama, K., 5 Hydroxyguaiacyl nuclei as aromatic constituents of native lignin., Phytochemistry-Oxford. Oxford : Elsevier Science Ltd. Oct 1997. v. 46 (4) p. 695- 700., 1997

"Sweetmaker", Solid-tasteful-jellies, Confectionery production, 1981 October

Thompson, Lisa J., Deniston, Dana J., and Hoyer, Christie W., Method for evaluating package-related flavors., Food Technology, January, 90-94, 1994

Tim J Nielsen, I Margaretha Jagerstad et Rickard E Oste, Study of Factors Affecting the Absorption of Aroma Compounds into Low-Density Polyethylene, J. Sci Food Agric, p. 377, 1992

UNDERWOOD, J. C., QUICK TEST FOR "BUDDY" FLAVOR IN MAPLE SIRUP., U.S. DEPARTMENT OF AGRICULTURE., 1963

Underwood J.C., Filipic V. J., Source of aromatic compounds in maple sirup flavor, Journal of food science, 1964

Underwood J.C., Filipic V. J. Bell R. A., GLC flavor profile of maple sirup, Journal of the AOAC, 1969

UNDERWOOD, J. C. WILLITS C. O. LENTO HARRY G., MAPLE SIRUP. XVI. ISOLATION AND IDENTIFICATION OF COMPOUNDS CONTRIBUTING TO THE FLAVOR OF MAPLE SIRUP., J. OF FOOD SCIENCE, VOL. 26, NO. 3: 288-290, 1961

Underwood-JC, Filipic-VJ, and Bell-RA, GLC flavour profile of maple syrup., Journal-of-the-Association-of-Official-Analytical-Chemists; 52 (4) 717-19, 7 ref., 1969

Vas G., Gál. Harangi J. Dobó A. Vékey K., Determination of volatiole aroma compounds of Bläufrankisch wines extracted by solid-phase microextraction, Journal of chromatographic science, 1998 October

WHALEN, M. L. BAGGETT K. MORSELLI M. F., BLEACH EFFECT ON COLOR AND FLAVOR., MAPLE SYRUP DIGEST,

Wild-H, Huber-U, and Frater-G, Synthesis of cyclic alpha-diones, a class of natural flavor compounds., Chimia-; 46 (10) 399-402, 23 ref., 1992

WILLIAM A. DARK, LLOYD W. CROSSMAN, APPLICATION HIGHLIGHTS FLAVORINGS, WATERS ASSOCIATES - THE LIQUID CHROMATOGRAPHY PEOPLE, 1973

WILLITS, C. O. FRANK H. A. BELL R. A., MAPLE SIRUP. XIX. FLAVOR AND COLOR THROUGH CONTROLLED FERMENTATION OF MAPLE SAP., FOOD TECHNOLOGY, VOL. XV, NO. 11: 473-474, 1961

WILLITS, C. O. HILLS C. H., COLOR AND FLAVOR., MAPLE SIRUP PRODUCERS MANUAL,

WILLITS, C. O. PORTER W. L., MAPLE SIRUP. II. A NEW HIGH-FLAVORED MAPLE SIRUP., UNITED STATES DEPARTMENT OF AGRICULTURE., 1950

Wolf, W. J., Lipoxygenase and Flavor of Soybean Protein Products, Journal Agr. Food Chem., 1975, Vol. 23: (2) 136- 141