Maple syrup grades

FIGURE 4.9 Transmission profiles of maple syrup. Profile for each grade was derived from 10-40 scans of individual syrups. Grades delineations are based upon U.S.D.A. standards. Color grade is determined by the transmittance of light at 560 nm. 

Consumer preference of maple syrup appears to be trending towards darker (stronger tasting) grades. 

Jones giveB the following remedial measures concerning the difficulties in the manufacturing of high grade maple syrup and maple sugar ... 

Syrup is also graded based upon its flavor. Although this is somewhat subjective, experienced producers are able to distinguish the general category and intensity of maple flavors, as well as detect gross off-flavors that cause syrup to be down-graded to a commercial or substandard level. 

Little research has focused on the differences in syrup composition by grade. While light transmittance is different (by grade definition), the trends in other aspects of syrup chemistry are not as simple. Two unpublished studies at the University of Vermont Proctor Maple Research Center show that there are no consistently predictable trends in bulk syrup chemistry related to grade (color class). 

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