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- [Mark] This is Mark
Isselhardt, Maple Specialist

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with University of Vermont Extension.

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This is a Vermont Maple Minute.

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Compared to the relatively
simple composition

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of maple sap, maple syrup has

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over 130 different identified
flavor and aroma compounds.

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The predominant classes
of flavor compounds are

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phenolics and purosines.

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Typically, lighter-colored syrups tend

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to have lower levels of flavor
compounds than darker syrups.

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Sap collection techniques, time of season,

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sap storage conditions,
sap processing methods,

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and packing all play a role

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in determining the chemistry
of the finished product.

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Some people prefer delicately
flavored, light syrup.

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Others like a strong, bold, dark syrup.

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Luckily, producers make a
little bit of each each season.

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This has been a Vermont Maple Minute.

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I am Mark Isselhardt, Maple Specialist

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with University of Vermont Extension.