Grade A pure maple syrup is graded on four criteria; density, clarity, color, and flavor. All syrup must be fit within a standard density of 66.9-68.9 percent sugar. Syrup must be clear and free of any suspended particles that could form during the boiling process. Syrup is then placed in the correct color class based on established standards. The four classes are; Golden, Amber, Dark and Very Dark. Finally, flavor must be evaluated. All syrup must be free of objectionable flavors or odors and generally have the correct flavor for the grade. Lighter syrup being more delicate and the flavor becoming stronger as you go darker in color.