On food and cooking the science and lore of the kitchen ( PDFDrive ) 1265
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syrup.Thesapcontainsaround3%sucroseat
thebeginningoftheseason,halfthatatthe
end;solate-seasonsapmustbeboiledlonger
andisthereforedarkerandstronger-flavored.
Today,manyproducersuseenergy-efficient
reverseosmosisdevicestoremoveabout75%
ofthesapwaterwithoutheat,thenboilthe
concentratedsaptodevelopitsflavorand
obtainthedesiredsugarconcentration.They
aimforatemperaturearound7ºF/4ºCabove
theboilingpointofwater,theequivalentofa
syrupthat’saround65%sugars.
The Flavors of Maple Syrups The final
compositionofmaplesyrupisapproximately
62% sucrose, 34% water, 3% glucose and
fructose,and0.5%malicandotheracids,and
traces of amino acids. The characteristic
flavor of the syrup includes sweetness from
the sugars, a slight tartness from the acids,
andarangeofaromanotes,includingvanilla
from vanillin (a common wood by-product)
and various products of sugar caramelization
and browning reactions between the sugars
and amino acids. The longer and hotter the
syrup is boiled, the darker the color and the
heavier the taste. Maple syrups are graded
according to color, flavor, and sugar content,
with grade A assigned to the lighter, more
delicately
flavored,
sometimes
less
concentrated syrups that are poured directly
onto foods. Grades B and C are stronger in
caramel flavor and are more often used for
cooking,forexampleinbakedgoodsandmeat
glazes. Because true maple syrup is
expensive, many supermarket syrups contain
littleornone,andareartificiallyflavored.
Maple Sugar Maple sugar is made by
concentratingthesyrup’ssucrosetothepoint
that it will crystallize when the syrup cools.
Thispointismarkedbyaboilingtemperature
of25–40ºF/14–25ºCabovetheboilingpointof
water, or 237–250ºF/114–125ºC at sea level.
