Description
Maple syrup extraction concentrates low‑sugar maple sap into a high‑sugar syrup through controlled evaporation.
Technical
The process relies on heating maple sap to its boiling point (~104–106 °C) to evaporate water, thereby increasing sugar concentration to 66–67 % (Brix). Precise temperature control prevents caramelization and preserves the characteristic sweet flavor, while the Maillard reaction at higher temperatures can produce subtle caramel notes.
Science
Primary Reaction
Evaporation of water from maple sap, concentrating sugars and promoting Maillard reactions at high temperatures
Sensory Profile
Aroma ()
sweetcaramelnuttytoastyrichwoodyearthyvanilla-likesmokybuttery