Taste with RO

[Ma98tron]

Hello,
Was wondering if maple syrup with ro taste different then traditionally made syrup?

[Robert K]

I pass this on from 3 wiser sugarmakers than I, flavour is made in the flat pan, water is boiled off in the flue. With RO from what I understand, you need to be careful that you have enough flat pan to flue pan ratio. As we all see from newer rigs coming out, the higher brix evaporators use a tiny flue pan and lots of flat. Just what I have been told and seen. :D

[Russell Lampron]

There was always a myth that syrup made with an RO didn't taste as good as syrup that was not made with an RO. It has since been proven that most people can't tell the difference. There have been many prizes awarded for the best tasting syrup that were won with syrup made with an RO. I have been using an RO since 2005 and get many comments on how good my syrup tastes. I hear it a lot on Maple Weekend when visitors that have been to other producers come to see me. I had one guy tell me last year that my syrup was the best that he had tasted in years.

[VT_K9]

I think our taste was not effected...still GREAT.

Mike

[MISugarDaddy]

I believe Dr. Perkins' team did a rather extensive study and report on this question and concluded that there was no detectable difference. You could probably find that report on their website.
Gary

[maple flats]

Blind taste tests (with professional tasters) have found no difference up to the low 20's % sugar. I don't know if those tests have been done yet on the super high concentrations like the 35% and 45% R.O.'s available today.
I've used my RO for 6 seasons, I concentrate anywhere for 7% up to 14% with my most common at 11-12%. Me and my customers found no difference in taste.