Between 2008 and 2011 we conducted a series of controlled experiments performed with commercial maple equipment to investigate the potential effects of the use of RO on the composition, properties, and flavor of the maple syrup produced.
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Research on metabolism off-flavor in maple syrup at the University of Vermont Proctor Maple Research and Extension Center (PMREC) had two main objectives. The first was to identify the primary compound(s) responsible for metabolism off-flavor in maple syrup. Once the responsible compound or compounds were identified, measures to reduce or remove the off-flavor from finished maple syrup could be investigated. Thus, the second main objective was to determine whether a technique could be found that maple producers and packers might employ to effectively remediate the flavor, and thereby increase the economic value, of metabolized maple syrup.
The objective of this study was to examine several possible remediation techniques to determine which, if any, was most effective in reducing or removing metabolism off-flavor from maple syrup.