Maple syrup-production, composition, chemistry, and sensory characteristics.
Maple syrup is made from sap exuded from stems of the genus Acer during the springtime. Sap is a dilute solution of primarily water and sucrose, with varying amounts of amino and organic acids and phenolic substances. When concentrated, usually by heating, a series of complex reactions produce a wide variety of flavor compounds that vary due to processing and other management factors, seasonal changes in sap chemistry, and microbial contamination. Color also forms during thermal evaporation. Flavor and color together are the primary factors determining maple syrup grade, and syrup can range from very light-colored and delicate-flavored to very dark-colored and strong-flavored.
Perkins
Timothy D
TD
Protor Maple Research Center, University of Vermont, Vermont, USA.
van den Berg
Abby K
AK
D031002:Acer / Q000737:chemistry*; D003212:Condiments / Q000032:analysis* / Q000191:economics / Q000266:history / Q000592:standards; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D049670:History, 17th Century; D049671:History, 18th Century; D049672:History, 19th Century; D049673:History, 20th Century; D006801:Humans; D009656:North America; D018514:Plant Structures / Q000737:chemistry; D011786:Quality Control; D012677:Sensation; D013549:Sweetening Agents / Q000737:chemistry* / Q000191:economics / Q000266:history / Q000302:isolation & purification
D013549:Sweetening Agents