the laboratory of analytical chemistry is now ready to test mapple syrup. For instance, we are now able to quantify dimethyldisulfide (DMDS). This molecule is responsable for the mapple syrup bad taste.
In addition, we are also able to face the upcoming new California regulation concerning lead amount in mapple syrup. Indeed, our new ICP-MS will be able to quantifiy lead at the ppb level.
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