Description
Maple sap is reduced to syrup by evaporating water while concentrating sugars.
Technical
During heating, water boils at ~104 °C, concentrating the sugars (sucrose, glucose, fructose) and minerals. The process preserves the natural flavor while increasing viscosity, and if temperatures rise above ~115 °C, caramelization and Maillard reactions alter the flavor profile.
Science
Primary Reaction
Evaporation of water leading to concentration of sugars
Sensory Profile
Aroma ()
sweetcaramelnuttywarmrichwoodyearthysmokybutteryvanilla-like