Tag: Maple production

Maple syrup connoisseurs often notice that different grades of syrup have distinct colors and flavors, a phenomenon largely attributed to the formation of melanoidins. These complex brown pigments are the final products of the Maillard reaction, a non-enzymatic browning process that occurs when the sap is heated. Understanding what are melanoidins in maple syrup provides insight into the chemistry behind the diverse grades and nuanced flavors.

Over 90% of the world's maple syrup supply comes from Canada, where weather patterns greatly influence the final product. This is a key reason why is some maple syrup dark, as temperature fluctuations over the sugaring season cause microbial and chemical changes in the sap, leading to darker, more robust flavors later in the harvest.

Maple syrup is graded based on its color and flavor, not its nutritional content. Contrary to a common assumption, the finished product has the same standard sugar concentration across all grades, debunking the myth that darker maple syrup has more sugar.