Flavor Factors.....

[Mountainmark]

In an earlier thread, I asked the question of whether slow cooking sap made a more flavorfull syrup. The conclusion seemed to be "Maybe, maybe not depending on your experience and personal preference." Or something to that affect. I think it was happy thoughts who mentioned the great diversity with which syrup can take on. Now I'm wondering what the factors are the affect the different flavor profiles of syrup. Certainly the speed with which you cook it, The sugar content of the original sap, the season, the year......How about soil and tree genetics? Sorry for all the questions, just trying to wrap my brain around this. What other factors play into the flavor of syrup? It's seems quite complex to me.

[happy thoughts]

You should poke around the UVM and Cornell libraries and see what research you can find online. Soil is believed to be one factor not just for it's composition but also for the microbial flora present in it. Here are a couple of links to research articles about bacterial action on color and flavor. You may be able to find some of the sources listed in their bibliographies as a start. Other resources might be the Canadian Ag ministry as they are also looking at the many different flavors of syrup and have developed a flavor wheel (http://www4.agr.gc.ca/AAFC-AAC/display-afficher.do?id=1231356005833&lang=eng).

"Identification of the Bacterial Community of Maple Sap....."
http://www.asm.org/images/docfilename/0000026808/pdf-sap.pdf

"Effect of controlled fermentation of maple sap on the color and flavor of maple sirup"
http://wyndmoor.arserrc.gov/Page/1957/1091.pdf

[Mountainmark]

Wonderfull Info! thanks for the links. I'll keep researching it.

[batsofbedlam]

We learned at the Maple Grading School that maple syrup is notorious for picking up flavors from odors in the air and residual flavors in containers. Simmering sap on a wood stove and making spaghetti sauce with garlic in the kitchen is a no no, as is using canning jars that had pickles or other strong flavored foods in them.
Fuel oil odors from a oil fired evaporator or diesel exhaust are real problems.

[happy thoughts]

That's interesting bats, especially how cooking syrup can pick up odors from other cooking foods, etc. I'm not sure I buy the canning jar thing because glass is nonabsorbent and can be thoroughly cleaned. I do see how reusing lids could be a problem, especially plastic caps and lids.

Did they have any thoughts on smoky flavor from wood firing? That came up in another thread a few days ago when someone got a negative comment about a syrup's smoky taste. I'd consider it a traditional flavor on the positve side. Wondering how professional graders rate it.

[Mountainmark]

I can't stop thinking about the implications of bacterial growth in the sap being a factor in syrup quality. Being a cheesemaker, I know that Cultures play an important role in creating a desired acidity and various flavors in milk. i had not thought the same with sap. It would be interesting to see if someone comes up with some isolated and concentrated microfauna for sale on the maple market. Seems it would be an interesting field for an inovative entrapreneur to get into. The cheese culture market seems to do well.

[happy thoughts]

I was thinking along those lines too. Not just cheese but also yeast species used in wine, beer and bread making, particularly sourdoughs made on the west coast that can't be duplicated outside their native range. So habitat that supports certain microbes and not others could also be a factor in where and why certain syrups taste in a given area. As for using microbes to influence taste, I suppose such manipulation might be considered adulteration or an additive and current federal regs would seem to preclude their use in pure maple syrup. But it does look like at least some research is being done along those lines. Interesting stuff! :)

[batsofbedlam]

I'm not sure I buy the canning jar thing because glass is nonabsorbent and can be thoroughly cleaned. I do see how reusing lids could be a problem, especially plastic caps and lids.

Everyone thinks that glass is nonabsorbent, but if you tasted the number of samples of syrup that had a pickle after taste or a tomato after taste, that we did, you would know different.

[happy thoughts]

Point taken. I can't argue with a trained taster.) I'm sure you have very discriminating taste buds by now :)

[Beweller]

You might also look at US Patent 2,880,094. Centre Acer has also reported studies in this area, but my links no longer work.

[happy thoughts]

You might also look at US Patent 2,880,094. Centre Acer has also reported studies in this area, but my links no longer work.

That's very interesting. Patent was granted in 1959. Wonder why more wasn't done with this? I also recognize the names of the patent holders as authors or coauthors of many research articles I've read out of UVM. Here's the link to the patent (http://pdf.sumobrain.com/US2880094A.pdf?AWSAccessKeyId=AKIAIBOKHYOLP4MBMRGQ&Expires=1366070400&Signature=%2BWTPmcOekRyjQrqQKWE9gazVE2s%3D#view=Fi tHhttp://) in case anyone else is interested.

[DrTimPerkins]

Wonder why more wasn't done with this?

Because it would be considered illegal under current maple laws. There are LOTS of things that could be done.....but not many of them would be legal.

If you are really interested in maple flavor and flavor development, you might try to find:

Perkins, T.D. and A.K. van den Berg. 2009. Maple Syrup - Production, Composition, Chemistry, and Sensory Characteristics. pp. 102-144. In: S.L. Taylor (Ed.) Advances in Food and Nutrition Research. Volume 56. Elsevier, New York.

Unfortunately it is a book, and we aren't allowed to give out copies, but you might find it in a University or College library.

[325abn]

Illegal?? How can that be?

Maple laws? Are these state or federal laws?

If I produce and own a certain amount of syrup don't I have the right to do whatever I please to that syrup? IE: I figure out a way to make that syrup take on a bacon flavor and I market it as such. One can buy maple flavored bacon so why not bacon flavored maple syrup?

What am I missing?

[happy thoughts]

Illegal?? How can that be?

Maple laws? Are these state or federal laws?

If I produce and own a certain amount of syrup don't I have the right to do whatever I please to that syrup? IE: I figure out a way to make that syrup take on a bacon flavor and I market it as such. One can buy maple flavored bacon so why not bacon flavored maple syrup?


What am I missing?

I think it's what I mentioned earlier about being considered an additive or adulterant. It's banned under federal regs but also reinforced in individual state laws that have maple regs. Per the federal regs as I remember, in order to be labeled pure maple syrup it has to be made from only maple sap and only defoamers, water, salt, (and possibly preservatives) can be added. State laws like VT may be stricter.

And thanks Dr. Tim I'm going to try to see if I can find the book you mentioned.

[happy thoughts]

@abn - Here are the US maple regs under 21 U.S.C. § 168.140 (http://www.law.cornell.edu/cfr/text/21/168.140)

and to your question, For your own use you can do whatever you want to it. If you sell it you can't label it as pure maple syrup unless it complies with the above regs (per fed law, but again, state laws may be stricter). You can use pure maple syrup in any product you want for sale but it can't be labeled pure maple syrup, though I'd assume you could state it's made with pure maple syrup on the ingredients panel.

[HyeOnMaple]

My last batch of the year I added a chipotle and jalepeno pepper. It is a half gallon of the sparkiest syrup you can imagine. Good though!!

[Mountainmark]

I guess because I have to label the cultures that go into my cheese, this comes as no surprise to me. The trick is salesmanship. One would have to convince the public that "cultured" syrup is better. Then it becomes the "in" thing, like labeling as organic, GMO-free, All natural, fortified etc.