Description
A maple syrup infused with smoke-derived phenolics through controlled heating and low‑temperature smoking.
Technical
The syrup is heated to 120–140 °C, vaporizing volatile aromatics without caramelizing sugars, while simultaneously exposing it to 80–100 °C smoke for 30–60 min. Phenolic aldehydes such as guaiacol and syringol adsorb onto the syrup matrix, imparting a smoky aroma and boosting antioxidant activity by ~15 %.
Science
Primary Reaction
Vaporization of maple syrup components and adsorption of smoke phenolics onto the syrup matrix
Sensory Profile
Aroma ()
smokysweetwoodyearthysubtlecaramelizedtoasted
Origin & History
Civilization
Indigenous North American peoples