Discerning the Taste of Maple

A team of researchers, sugarmakers and sensory panelists collaborated over several years by evaluating maple syrup from throughout the state of Vermont to describe the terroir or taste of place of Vermont maple syrup, using a unique sensory map that captures the delicious qualities of Vermont Maple syrup.This interesting sensory tool was jointly developed by Professor Amy Trubek author of 2008 The Taste of Place, A Cultural Journey Into Terroir, and Montserrat Almena Ph.D a sensory scientist from the Nutrition and Food Sciences Department, along with Maple specialist and Consumer Protection Section Chief Henry Marckres from the Vermont Agency of Agriculture, Food and Markets.
Researchers at the Middlebury College were also involved.

By conducting hundreds of maple syrup tastings, the Vermont team was able to distinguish 9 categories of maple odor and flavor (maple, toasted, milky, confectionary, spice, fruity, floral, earthy, and others).

Try it. Smell the syrup before tasting. See if you can identify any distinct flavors. Refer to the “aroma” sensory descriptors if you need a guide.

• Take a small sip of the syrup. Hold it in your mouth briefly, and make a note of the texture. See the “Mouthfeel” section for suggestions.

• Assess the degree of intensity. How does the flavor of this syrup compare to others you’ve tried? The “Taste” section has some suggestions for describing these qualities.

• If possible, taste with a friend and share your reactions with them. Sometimes discussing your experience with another person can help trigger memories and associations.