To many consumers’ surprise, not all maple syrups taste the same. Not even close!
Many attributes should be considered when evaluating maple syrup: Appearance, Flavor, Taste, Aftertaste and Mouthfeel1. Smell also contributes to the way we perceive a flavor.
Professional tasting experts (AKA Sensory Evaluators) use a “Flavor Wheel” or a “Flavor Map,” (See downloads at the bottom of this page) to help describe the different tastes they might identify in a maple syrup sample. Some off flavors are actually quite pleasant, such as vanilla, caramel, or candy. Other off flavors can be more off-putting, such as chemical, fermented, or oil.
| OFF FLAVOR | DESCRIPTION / SOLUTION |
| Buddy Flavor3 | When the buds appear on the maple trees, it’s our signal to stop collecting sap from the trees. Failing to do so will result in syrup that has what is called a “Buddy” flavor. This has sometimes been described as having a Tootsie Roll flavor. |
| Earthy or Woody | This flavor can manifest if new tap holes are too close to old tap holes. Stay at least 10 inches above or below old tap holes and at least 2 inches to the left and right. Also, never tap unhealthy/punky sections of a tree. |
| Fermented | If syrup is not boiled long enough (less than 66º Brix), it may start to ferment in the container. It will taste “spiked”. It tastes like alcohol but not in a good way. |
| Chemical | If equipment is not thoroughly rinsed, the taste of soaps and detergent may appear in your syrup. Never use soap to clean cone filters or flat filters. Residues from soaps will remain in the fibers and cause off flavors the next time you use the filter. |
| Defoamer | While boiling, foam will form on top of the sap. The foam can be controlled by periodically putting ONE drop — or even a fraction of a drop — in the pan. However, if too much defoamer is used, an off flavor and oily texture may arise. Use a very neutral-flavored oil — such as canola oil — as your defoamer. Using things like butter and bacon grease to control the foam are strongly discouraged. |
| Burned Flavor | This can happen when there is too much sugar sand build-up on the floor of your pan. Keep your equipment clean. This flavor can also arise if your pan was previously scorched and there is still some charred sugar stuck to the pan. |
| Plastic | If maple syrup is packaged in food grade plastic containers for a long period of time, it may take on a plastic tone in the flavor. Ideally, maple syrup should not be stored in plastic for more than 3 months. (See our article “Plastic Vs Glass”) |
For more information about unpleasant off flavors and their causes, please check out the resources below! The Vermont Maple Association also sells reference bottle sets to help you identify off flavors and their causes.
References and Resources
- “Final Report Marketing the Taste of Place: The Case of Vermont Maple Syrup”, Dr. Amy Trubek FSMIP, work cited online on 6-4-19.
- “Flavour Wheel for Maple Products”, Acer Centre, Canada, work cited online on 6-4-19.
- “Off-flavor syrup reference available. Kit intended for anyone who works with pure maple syrup.”, By Mark L. Isselhardt, Maple Specialist, University of Vermont Extension, Article dated February 2017, work cited online on 6-4-19.
- “How to Identify Maple Syrup Off Flavors”, By Henry Marckres, The Maple News, April 2019, work cited online on 6-4-19.
