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Getting the taste right: Metabolism off-flavor taints maple syrup

Knowing how to detect and avoid metabolic off-flavors is critical to producing high-quality syrup.

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Author(s):
Pitcoff, Winton
Publication:
Farming, the Journal of Northeast Agriculture
Date:
June 1, 2015
Publisher:
Topics:
Syrup Production
Tags:
metabolism, Off-Flavors
Type:
Practical Skills
Format:
article

Maple Research.org

North American Maple Syrup Council

© 2015 North American Maple Syrup Council, contact us

Funding for this project was made possible by the U.S. Department of Agriculture’s (USDA) Agricultural Marketing Service through grant AM170100XXXXG167, awarded to the University of Vermont Proctor Maple Research Center. The contents are solely the responsibility of the contributors and do not necessarily represent the official views of the USDA.