Maple syrup flavour research

Scientists from Agriculture and Agri-Food Canada (AAFC) have worked to shine a spotlight on the wealth of flavours found in maple products. The Saint-Hyacinthe Research and Development Centre conducted this extensive study in cooperation with the Centre ACER. The study was designed to help the maple syrup industry focus on developing (high-quality or local) niche products thereby ensuring its long-term success.

The research aimed to understand how maple syrup gets its flavour. The first step was to develop the Flavour Wheel for Maple Products, a precise vocabulary that describes and documents the flavours specific to maple products. The research has enabled scientists to expand their knowledge of maple syrup's composition and identify the components behind its flavour and aromas.

Maple syrup flavour research

AAFC has been conducting research on the flavour of maple syrup. A collaboration between sensory evaluation specialists from the Saint-Hyacinthe Research and Development Centre and researchers at the Centre ACER has established a solid basis to characterize the taste of maple syrup.

The impetus of the process was the development of a Flavour Wheel for Maple Products to help the industry rate maple syrup other than by its colour and defects. The term flavour, from Old French, is the combined experience of taste and smell, as opposed to the basic tastes: sweet, salty, sour, bitter and savoury, which are only detected by the tongue. The Flavour Wheel for Maple Products was developed to express the taste of the syrup in all its nuances and describe the extensive spectrum of flavours of maple products made in North America.

The team used sensory evaluation to identify the flavours of maple syrup. First, the research team selected a variety of syrups from Quebec. They also recruited four taste panels of maple syrup enthusiasts, producers, industry stakeholders and tasting experts.

By statistically grouping the terms according to their similarity, the researchers finally established 91 words (or attributes) illustrated by actual products, such as "brown sugar, sawdust, banana, hay," which they grouped into 13 flavour families and 39 subfamilies.

Thanks to the Flavour Wheel for Maple Products, industry stakeholders can use a common language to describe both the quality and variety of flavours of maple products. The industry now has a tool to present maple products to Canadian and foreign consumers.

Flavour Wheel for Maple Products

A research team made up of sensory evaluation specialists from AAFC and maple product scientists from the Centre ACER developed a glossary for use in describing the flavours of maple products. This Flavour Wheel for Maple Products provides a scientific basis for accurate, reliable descriptions of the taste of maple syrup. The Flavour Wheel was only one of the flavour research project's goals. The study's overall goal was to develop the tools needed to explore the range of maple product flavours and reveal the secrets behind their complexity.

Describing the flavours of maple products

There is a science to tasting. Specially trained practitioners known as sensory evaluators take great pains to characterize the taste and smell sensations that foods produce, and share their discovery with others. One of the most difficult parts of sensory evaluation is finding the right words to describe your perceptions. Learning the terminology of tasting is a little like learning a foreign language. To help, specialists in sensory evaluation and of maple products have come up with a Flavour Wheel for Maple Products that groups terms used to describe maple syrup flavours. The wheel was developed from a list of some 250 reference characteristics provided by several tasting panels. It is like a dictionary, providing a common language so all stakeholders can work to improve the quality of maple products.

Could you be a good taster?

An accomplished taster continually explores a vast repertoire of foods, from artichokes to citrus zest. Moreover, the food experiences are filed away in the taster’s memory banks, readily recalled to help name each new taste sensation. When tasting foods with a view to describing the sensory experience, the basic rules are: be in good health, avoid smoking, coffee, chocolate and any foods with a strong or persistent taste prior to a tasting, and avoid perfumes, scented lotions and creams. Experts have learned that these conditions will affect the taste perceived. Tasting should be an enjoyable experience for the taster and should be done in a well-ventilated room, where there are no extraneous odours or noises.

Tasting maple syrup

Although professional tasters require extensive training, you can sharpen your tasting skills by following these steps:

1. Smell the syrup by taking three quick sniffs. Make a mental note of your impressions.
2. Take a small sip of the syrup and swirl it around in your mouth. It is a good idea to spit it out if you can. Take about a minute to concentrate on the full range of flavours.
3. Try to associate the flavour with your own experience (for example, the aroma from a bag of marshmallows).
4. If possible, share your reaction with others, as this often helps trigger memory associations. Once you have identified what you think characterizes the taste, memorize the sensation and the name for it (for example, vanilla).
5. Where possible, assess the degree of intensity (for example, mild, medium or strong).

Diagram of the Flavour Wheel for Maple Products 

Working with Canada's maple syrup industry

Researchers from AAFC conducted maple syrup research with the Centre ACER for several years through the Matching Investment Initiative (MII), which is no longer in operation today. Under this program, the maple syrup industry, through the Centre ACER, and AAFC researchers were able to combine their expertise. The results of this work were subsequently transferred to the maple syrup industry by the Centre ACER through its technology transfer mandate.

It is in this context that AAFC and the Centre ACER researchers decided to conduct scientific studies to investigate this issue in 1998. The making of the Flavour Wheel initiated a lengthy collaboration focused on developing tools to enable researchers and ultimately the maple syrup industry to accurately assess the quality of maple syrup. The benefits of this research have been felt within the industry through a process that seeks to enhance maple syrup products. With the support of the Centre ACER and the International Maple Syrup Institute (IMSI), the North American maple syrup industry has revised its maple syrup classification and quality standards by introducing a flavour description.

For more information, contact: aafc.crdddrdt-rdcadrdtadminst-hyacinthe.aac@agr.gc.ca

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