Why they don’t make grade B maple syrup anymore
Reactions Science Videos | May 04, 2022
Are you a grade B maple syrup fan? For a lot of maple syrup connoisseurs, grade B was always the go-to syrup. It’s dark, caramelly, rich, complex. But unfortunately, you can’t get it anymore. To understand why, we have to look at the science behind the whole process, from sap to syrup. On the way, we’ll cover hydrometers, reverse osmosis, boiling point elevation and George’s dislike of Maillard reaction diagrams.
The Chemical Composition of Maple Syrup
Chemical composition of five standard grades of pure maple syrup
United States Standards for Grades of Maple Sirup (Syrup)
168.140 Maple sirup
Agriculture - Maple Statistics
Consumer Preference for Graded Maple Syrup
Sap flow, wounding and compartmentalization in maple
North American Maple Syrup Producers Manual full
Making the Grade—The Color and Flavor of Maple Syrup
Formation of flavour compounds in the Maillard reaction
Maple syrup production from sap preconcentrated to ultra high °Brix by membrane technology
Produced by the American Chemical Society.