Development of test strips for early identification of buddy maple syrup

Near the end of every maple syrup harvest season, the syrup can acquire an unpalatable off-flavour called ?buddy?. Buddy flavor cannot be detected in the maple sap prior to processing into syrup, often resulting in loss of income, and unnecessary cost in materials to produce the syrup. This proposal seeks to develop a low-cost field test to be used by maple syrup producers for the detection of compounds that are linked to the development of the buddy flavor. This will be accomplished by developing special receptors, known as aptamers, for these compounds. These aptamers will be incorporated into a lateral flow assay (dipstick test) that would allow for quick identification of the compounds in sap. The development of inexpensive on-site tests that can be used by maple syrup producers to determine if the sap should be processed or not, represents a direct economic benefit to this industry.

Faculty Supervisor:

Maria DeRosa;David Miller;Justin Renaud

Student:

Partner:

Ontario Maple Syrup Producers Association

Discipline:

Physics

Sector:

Agriculture

University:

Carleton University

Program: