The paler the syrup, the higher its quality.
Classification is done using a spectrophotometer equipped with an optical cell, which gives a precise measurement of the percentage of light transmitted by the syrup. Colorimeters also continue to be widely used.
 Lovibond model |
Colorimeters |
 Traditional model |
The classification given below was established by Canadian government authorities. The syrup category must be clearly indicated on every container, along with the producer's name and address.
Classification |
Grade |
Percentage of light transmitted |
Quality |
Extra light |
AA |
75% or greater |
Very first Quality Refine freshly boiled maple taste |
Light |
A |
From 60.5% to 74.9% |
First Quality balanced with wooden taste |
Medium |
B |
From 44% to 60.4% |
Medium Quality Commericale and common on internationale market Taste more like caramelised sugar and less maple taste |
Amber |
C |
From 27% to 43.9% |
Low Quality Strong bitter taste |
Dark |
D |
Less than 27% |
Very low quality Very strong bitter and unpleasant taste. |
Sugar concentration, expressed in degrees Brix, is measured
using a refractometer. The principle is that the sugar concentration of the solution
affects its index of refraction. Refractometer |
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Percentage of invert sugar
Invert sugar content analysis is important in the processing of maple products. Some of the sucrose in maple syrup is present in a split form, as separate fructose and glucose molecules. In most cases, this hydrolysis results from the action of micro-organisms. The conversion occurs over time and is accelerated by high temperatures. Sugar "inversion" changes the taste and cooking properties of the syrup. A glucometer is used to measure the amount of invert sugar.
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Glucometer
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