Why They Don’t Make Grade B Maple Syrup Anymore

From Reactions.

Are you a grade B maple syrup fan? Well, 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.

#maillard #foodscience #maplesyrup

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Credits:
Executive Producers:
Hilary Hudson

Producers:
Elaine Seward
Andrew Sobey
Darren Weaver

Writer/Host:
George Zaidan

Thanks to Bill and Susan Freeman
Glastenview Maple Farm

Scientific Consultants:
Michelle Boucher, PhD
Timothy D. Perkins, PhD (UVM)
David W. Ball, PhD
Brianne Raccor, PhD

Drone Operator:
Kayo Sobey

Executive in Charge for PBS: Maribel Lopez
Associate Director of Programming for PBS: Niki Walker

Reactions is a production of the American Chemical Society.
© 2022 American Chemical Society. All rights reserved.

Sources:
The Chemical Composition of Maple Syrup:
https://www.cooksinfo.com/wp-content/uploads/David-Ball-The-Chemical-Composition-of-Maple-Syrup.pdf

Chemical composition of five standard grades of pure maple syrup:
https://mapleresearch.org/wp-content/uploads/0215chemicalcomposition.pdf

United States Standards for Grades of Maple Sirup (Syrup):
https://www.federalregister.gov/documents/2015/01/29/2015-01618/united-states-standards-for-grades-of-maple-sirup-syrup#:~:text=U.S.%20Grade%20A%20Golden%20(delicate,taste%2C%20%3C25.0%25Tc)

168.140 Maple sirup:
https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-168/subpart-B/section-168.140

Agriculture – Maple Statistics:
https://www.uvm.edu/extension/agriculture/maple-statistics

Consumer Preference for Graded Maple Syrup:
https://mapleresearch.org/pub/ne_rp402/

Sap flow, wounding and compartmentalization in maple:
https://www.themaplenews.com/story/sap-flow-wounding-and-compartmentalization-in-maple/374/

North American Maple Syrup Producers Manual full:
https://holmes.osu.edu/sites/holmes/files/imce/Program_Pages/Maple/North%20American%20Maple%20Syrup%20Producers%20Manual%20full%20pdf.pdf

Making the Grade—The Color and Flavor of Maple Syrup:
https://extension.unh.edu/blog/2022/03/making-grade-color-flavor-maple-syrup

Formation of flavour compounds in the Maillard reaction:
https://www.sciencedirect.com/science/article/abs/pii/S073497500500145X

Maple syrup production from sap preconcentrated to ultra high °Brix by membrane technology: Composition and properties:
https://mapleresearch.org/pub/centreacerro/

Assessment of the Flavor of Syrup Produced with High-Brix RO Systems:
https://mapleresearch.org/pub/m1217highbrix/

United States Standards for Grades of Maple Syrup:
http://www.internationalmaplesyrupinstitute.com/uploads/7/0/9/2/7092109/revised_u.s._standards_for_grades_of_maple_syrup_march_2,2015_1.pdf

Maple syrup grades:
https://vermontmaple.org/maple-syrup-grades