- [Mark] This is Mark Isselhardt, Maple Specialist
with University of Vermont Extension.
This is a Vermont Maple Minute.
Compared to the relatively simple composition
of maple sap, maple syrup has
over 130 different identified flavor and aroma compounds.
The predominant classes of flavor compounds are
phenolics and purosines.
Typically, lighter-colored syrups tend
to have lower levels of flavor compounds than darker syrups.
Sap collection techniques, time of season,
sap storage conditions, sap processing methods,
and packing all play a role
in determining the chemistry of the finished product.
Some people prefer delicately flavored, light syrup.
Others like a strong, bold, dark syrup.
Luckily, producers make a little bit of each each season.
This has been a Vermont Maple Minute.
I am Mark Isselhardt, Maple Specialist
with University of Vermont Extension.