Description
Birch syrup is produced by boiling birch sap to concentrate sugars into a sweet, amber-colored liquid.
Technical
During boiling, water evaporates and sugars concentrate, while Maillard reactions between reducing sugars and amino acids such as lysine produce caramelization and flavor compounds. The process also involves oxidation of phenolic compounds and the formation of organic acids, contributing to the syrup's distinct tartness.
Science
Primary Reaction
Evaporation of water and Maillard reactions
Sensory Profile
Aroma ()
amberearthytartsweetnuttywoodycaramelizedslightly smokyfloralmineral