Why they don’t make grade B maple syrup anymore

Reactions - Uncover the Chemistry in Everyday Life

Youtube ID: nSRCDiKMEJc

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

Assessment of the Flavor of Syrup Produced with High-Brix RO Systems

United States Standards for Grades of Maple Syrup

Maple syrup grades

Produced by the American Chemical Society.



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