International Sugar Journal

Maple syrup production with sap concentrated to high levels by membrane separation: Effects on syrup chemical composition and flavor [Full subscriber]

Concentration of maple sap by membrane separation to greater than 20 °Brix prior to thermal evaporation could significantly increase the profitability of maple syrup production by reducing fuel costs and increasing the yield of high-value, light-colored syrup. However the effects of this practice on the overall quality of maple syrup, particularly on the unique flavor characteristics which underlie this sweetener’s high economic value, are unknown. The objective of this study was to determine if the chemical composition and flavor of syrup produced from sap concentrated to 21.5 °Brix differed significantly from those of syrup produced from the same sap concentrated…

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