Maple Syrup Grading System
Maple syrup comes in various grades, each with its distinct flavor profile and uses. The lightest grade, often labeled as "Golden Delicate," boasts a subtle sweetness and is commonly used for drizzling over pancakes and waffles. Moving darker in color and flavor, the "Amber Rich" grade offers a robust taste that complements a range of dishes, while the darker "Dark Robust" grade imparts a more intense maple flavor, making it ideal for baking and cooking. Finally, the deepest and most robust grade, known as "Very Dark Strong," is appreciated for its bold taste and is often utilized in recipes where a pronounced maple presence is desired.
What is Grade A maple syrup? According to the USDA, Grad A Maple Syrup must have the following qualities:
Not more than 68.9% solids content by weight. (Brix)
Has good uniform color.
Has good flavor and odor, and intensity of flavor (maple taste) normally associated with the color class.
Is free from off-flavors and odors considered as damage.
Is free from cloudiness, turbidity, sediment, and is clean.
No deviants for damage shall be allowed in Grade A.
In 2015, the International Maple Syrup Association proposed changes to the maple syrup grading system. Previously, each state had their own classification system, which was confusing for consumers. With the aim of streamlining the process universally, the USDA introduced a revised grading system for maple syrup.
Despite the wide range in color and flavor, all four grades are produced the same way, so how does the same production process yield this wide range or color and flavor in syrup throughout the season? It all has to do with the condition of the sap.
Color
“The coloring of syrup is affected by several factors and each factor can influence another—it gets complex. The pH of the boiling sap, sugar concentration, types of sugars in the sap, length of boiling time to produce syrup, the temperature outside, and even microbial activity all play a role in syrup color.
The most common form of sugar in sap is sucrose –a complex, stable form of sugar. Once the sap is outside the tree the sucrose molecules are exposed to naturally occurring bacteria and yeast that break down sucrose sugars into simpler fructose and glucose sugars. The warmer the air and sap temperature, the more active the microbes, the more sucrose that gets converted. These converted sugars can go through a Maillard reaction or “browning” process while sucrose doesn’t. The bacteria and yeasts are killed during the boiling process.”
Flavor
“Preference for a flavor comes down to personal taste. One may not like the flavor of Golden syrup but that is the appropriate flavor for the grade. Most folks enjoy the Dark and Very Dark grades of syrup due to the robust and strong maple flavors. Those grades tend to be produced later in the season when it takes longer to make syrup due to lower sugar contents. This longer boiling allows for more flavor to develop and Maillard reactions play a role. Not only is color developed during these reactions, so is flavor. The flavors found in Golden and Amber syrups have some developed maple flavors but are mild in comparison because the boil time is less, and sucrose levels are higher. The mild and delicate maple flavors allow for other organic substances found naturally in maple sap to be part of the flavor profile. Besides boiling time and sap composition, soils, tree-health, sap handling and processing, and weather can affect flavor development and give unique flavors to every sugarhouse.”
Check out this article from the University of New Hampshire: Making the Grade—The Color and Flavor of Maple Syrup
