Maple syrup is produced from the concentration of maple sap which is collected from maple trees during the spring season. Techniques used to produce maple syrup have considerably evolved over the last decades making them more efficient and economically profitable. However, these advances must respect composition and quality standards as well as authenticity of maple products. Recently, a new and improved high vacuum technology was proposed to reach higher levels of sap yield. The aim of the present study was therefore to evaluate the effect of this new high vacuum technology on the yield of sap and on sap and syrup chemical composition. Sap yield was monitored during the 2013 and 2014 seasons for high vacuum systems (25 – 28 In-Hg) and compared to control systems (20 In-Hg). Samples of sap and corresponding syrup were also collected from high vacuum and control systems for chemical analysis. Results on pH, color, flavor, minerals, sugars, organic acids, total polyphenols, total nitrogen, abscisic acid and auxin (Indol-3-acetic acid) were obtained for all samples and used to compare the high vacuum technology to control and to ranges of previously published values. Changes in chemical composition and sap yield associated to the use of the new high vacuum technology will be discussed in the context of maple products quality and purity.

Effect of the new high vacuum technology on the chemical composition of maple sap and syrup

253rd National Meeting (2017)

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