Uploaded May 2022 | Updated September 2026, 2 weeks ago
Are you a grade B maple syrup fan? Well, you can’t get it anymore. To understand why, we have to look at the science behind the whole process, from sap to syrup. On the way, we’ll cover hydrometers, reverse osmosis, boiling point elevation, and George’s dislike of Maillard reaction diagrams.
#maillard #foodscience #maplesyrup
You might also like:
Better Pizza Through Chemistry:
youtu.be/m30YnuF9vUc
Surströmming: The Secrets of this Stinky Swedish Fish:
youtu.be/U-Y8qqdjDAk
Why Can’t You Buy *Fresh* Olives?
youtu.be/oStoeHntfG8
How Milk Becomes Cheese:
youtu.be/uJEkb4Hq5jY
Is White Chocolate Actually Chocolate?
youtu.be/4qI8qbfTkys
Credits:
Executive Producers:
Hilary Hudson
Producers:
Elaine Seward
Andrew Sobey
Darren Weaver
Writer/Host:
George Zaidan
Thanks to Bill and Susan Freeman
Glastenview Maple Farm
Scientific Consultants:
Michelle Boucher, PhD
Timothy D. Perkins, PhD (UVM)
David W. Ball, PhD
Brianne Raccor, PhD
Drone Operator:
Kayo Sobey
Executive in Charge for PBS: Maribel Lopez
Associate Director of Programming for PBS: Niki Walker
Reactions is a production of the American Chemical Society.
© 2022 American Chemical Society. All rights reserved.
Sources:
The Chemical Composition of Maple Syrup:
cooksinfo.com/wp-content/uploads/David-Ball-The-Chemical-Composition-of-Maple-Syrup.pdf
Chemical composition of five standard grades of pure maple syrup:
mapleresearch.org/wp-content/uploads/0215chemicalcomposition.pdf
United States Standards for Grades of Maple Sirup (Syrup):
federalregister.gov/documents/2015/01/29/2015-01618/united-states-standards-for-grades-of-maple-sirup-syrup#:~:text=U.S.%20Grade%20A%20Golden%20(delicate,taste%2C%20%3C25.0%25Tc)
168.140 Maple sirup:
ecfr.gov/current/title-21/chapter-I/subchapter-B/part-168/subpart-B/section-168.140
Agriculture - Maple Statistics:
https://www.uvm.edu/extension/agriculture/maple-statistics
Consumer Preference for Graded Maple Syrup:
mapleresearch.org/pub/ne_rp402
Sap flow, wounding and compartmentalization in maple:
themaplenews.com/story/sap-flow-wounding-and-compartmentalization-in-maple/374
North American Maple Syrup Producers Manual full:
https://holmes.osu.edu/sites/holmes/files/imce/Program_Pages/Maple/North%20American%20Maple%20Syrup%20Producers%20Manual%20full%20pdf.pdf
Making the Grade—The Color and Flavor of Maple Syrup:
https://extension.unh.edu/blog/2022/03/making-grade-color-flavor-maple-syrup
Formation of flavour compounds in the Maillard reaction:
sciencedirect.com/science/article/abs/pii/S073497500500145X
Maple syrup production from sap preconcentrated to ultra high °Brix by membrane technology: Composition and properties:
mapleresearch.org/pub/centreacerro
Assessment of the Flavor of Syrup Produced with High-Brix RO Systems:
mapleresearch.org/pub/m1217highbrix
United States Standards for Grades of Maple Syrup:
internationalmaplesyrupinstitute.com/uploads/7/0/9/2/7092109/revised_u.s._standards_for_grades_of_maple_syrup_march_2,2015_1.pdf
Maple syrup grades:
vermontmaple.org/maple-syrup-grades
Are you a grade B maple syrup fan? Well, you can’t get it anymore. To understand why, we have to look at the science behind the whole process, from sap to syrup. On the way, we’ll cover hydrometers, reverse osmosis, boiling point elevation, and George’s dislike of Maillard reaction diagrams.
#maillard #foodscience #maplesyrup
You might also like:
Better Pizza Through Chemistry:
youtu.be/m30YnuF9vUc
Surströmming: The Secrets of this Stinky Swedish Fish:
youtu.be/U-Y8qqdjDAk
Why Can’t You Buy *Fresh* Olives?
youtu.be/oStoeHntfG8
How Milk Becomes Cheese:
youtu.be/uJEkb4Hq5jY
Is White Chocolate Actually Chocolate?
youtu.be/4qI8qbfTkys
Credits:
Executive Producers:
Hilary Hudson
Producers:
Elaine Seward
Andrew Sobey
Darren Weaver
Writer/Host:
George Zaidan
Thanks to Bill and Susan Freeman
Glastenview Maple Farm
Scientific Consultants:
Michelle Boucher, PhD
Timothy D. Perkins, PhD (UVM)
David W. Ball, PhD
Brianne Raccor, PhD
Drone Operator:
Kayo Sobey
Executive in Charge for PBS: Maribel Lopez
Associate Director of Programming for PBS: Niki Walker
Reactions is a production of the American Chemical Society.
© 2022 American Chemical Society. All rights reserved.
Sources:
The Chemical Composition of Maple Syrup:
cooksinfo.com/wp-content/uploads/David-Ball-The-Chemical-Composition-of-Maple-Syrup.pdf
Chemical composition of five standard grades of pure maple syrup:
mapleresearch.org/wp-content/uploads/0215chemicalcomposition.pdf
United States Standards for Grades of Maple Sirup (Syrup):
federalregister.gov/documents/2015/01/29/2015-01618/united-states-standards-for-grades-of-maple-sirup-syrup#:~:text=U.S.%20Grade%20A%20Golden%20(delicate,taste%2C%20%3C25.0%25Tc)
168.140 Maple sirup:
ecfr.gov/current/title-21/chapter-I/subchapter-B/part-168/subpart-B/section-168.140
Agriculture - Maple Statistics:
https://www.uvm.edu/extension/agriculture/maple-statistics
Consumer Preference for Graded Maple Syrup:
mapleresearch.org/pub/ne_rp402
Sap flow, wounding and compartmentalization in maple:
themaplenews.com/story/sap-flow-wounding-and-compartmentalization-in-maple/374
North American Maple Syrup Producers Manual full:
https://holmes.osu.edu/sites/holmes/files/imce/Program_Pages/Maple/North%20American%20Maple%20Syrup%20Producers%20Manual%20full%20pdf.pdf
Making the Grade—The Color and Flavor of Maple Syrup:
https://extension.unh.edu/blog/2022/03/making-grade-color-flavor-maple-syrup
Formation of flavour compounds in the Maillard reaction:
sciencedirect.com/science/article/abs/pii/S073497500500145X
Maple syrup production from sap preconcentrated to ultra high °Brix by membrane technology: Composition and properties:
mapleresearch.org/pub/centreacerro
Assessment of the Flavor of Syrup Produced with High-Brix RO Systems:
mapleresearch.org/pub/m1217highbrix
United States Standards for Grades of Maple Syrup:
internationalmaplesyrupinstitute.com/uploads/7/0/9/2/7092109/revised_u.s._standards_for_grades_of_maple_syrup_march_2,2015_1.pdf
Maple syrup grades:
vermontmaple.org/maple-syrup-grades
