Taste perception
Food
regulations state that maple syrup must be free of any objectionable odour or taste,
non-maple taste, or the "buddy" flavour it can acquire at the end of the
production season
Evaluating maple syrup by its taste requires a certain amount of training in order to detect a syrup's defects and characteristics. Some of the main defects singled out by judges are a "wet wood", "buddy," smoky, salty, scorched, or oily flavour.
Various parameters are evaluated: texture, colour, odour, taste (sweet, sour, salty, bitter), and aroma. Naturally, the nearer a syrup is to the top of the quality scale (No. 1 Extra Light), the more its taste will resemble a "sweet maple" flavour.
Syrup Category
|
Descriptive Name
|
Flavour Description
|
1 |
Sweet
maple |
Sweet, fresh, scent of concentrated sap,
fresh-boiled taste. |
2 |
Standard
maple |
Faint woody flavour in balance with slightly
caramelised taste. |
3 |
Caramelised
maple |
Caramelised taste covering the faint woody
flavour. Reminiscent of the taste of taffy. |
The tongue is the main organ of taste perception. The diagram below shows where the various tastes are perceived.
The farm & surrounding region | Country meals | Staying at the
farm | Visiting the farm
Press review | Contact us
| Maple | Production
| Processing | Recipes
| Interesting links
Shopping cart | Specials
| Business policy