Researchers use gold nanoparticles to quickly grade flavor quality of maple syrup

According tomedia reports, not all maple syrup is the same. In fact, maple syrup has more than 60 flavors, according to human taste testers. Soon, however, a solution containing gold nanoparticles could save these people some work. It is understood that the flavor of maple syrup will be affected by the growth area, weather, harvest time, production process and storage methods.

Some of the resulting high-quality syrups will eventually be bottled and sold on supermarket shelves. Other less tasty items, however, are often sold to food companies, which use them as natural sweeteners in their products.

Researchers use gold nanoparticles to quickly grade flavor quality of maple syrup

To classify the syrups more quickly, scientists at the University of Montreal in Canada have developed an “artificial tongue.” In fact, it is a liquid made up of gold nanoparticles suspended in water. Typically, this solution is red, which still exists when a few drops of consumer maple syrup are added. However, in the case of lower-quality syrups, its organic molecular combination sedtogethers the nanoparticles and turns the solution blue within 10 seconds.

Using the technology, the researchers tested 1,818 samples of maple syrup from different parts of Quebec, the world’s largest producer of syrup. Compared to traditional taste tests, the “artificial tongue” was found to be as accurate as 98% in distinguishing between consumer and industrial syrups.

Once further developed, the solution will be available in growers’ “sugar sheds” site, allowing them to immediately grade the syrup they harvest.

Researchers use gold nanoparticles to quickly grade flavor quality of maple syrup

“In the current version of the test, we basically reported a binary (yes/no, red/blue) type of reaction,” Professor Jean-Fran?ois Masson, lead scientist on the study, told the media. But we’re developing a version 2.0 that might be better able to rate color changes and tastes. “

The study was published in the journal Analytical Methods.