Progress 09/01/10 to 08/31/11
Outputs
OUTPUTS: Maple syrup production is an agricultural enterprise that provides a vital source of income and helps maintain viable small farms for thousands of producers throughout the maple producing region of the United States and Canada. It is produced and marketed as a specialty, natural sweetener with unique characteristic flavor and aroma properties that underlie its desirability to consumers and high economic value. Preconcentration of maple sap by reverse osmosis (RO) is often used to increase the profitability of maple production by reducing the large quantities of fuel and time necessary to concentrate sap to maple syrup density using only thermal evaporation. However, it is currently unknown whether concentrating maple sap with RO produces changes in sap chemistry that result in negative impacts on the quality or characteristic properties of the maple syrup produced. Thus, the objective of the proposed work was to determine whether the chemical composition or flavor of syrup produced from unconcentrated maple sap differs significantly from that of syrup produced from the same sap that has been preconcentrated by RO. We conducted controlled experiments in which maple syrup was produced simultaneously from raw maple sap (2% sugar) and the same sap that had been concentrated to 8% sugar by RO. Six replications of the experiment were conducted during the 2011 maple production season. The physiochemical properties (pH, conductivity, color, and density) and chemical composition (including inorganic minerals, carbohydrates, and volatile flavor and aroma compounds) of the maple syrup produced in the experiments were subsequently analyzed. In addition, sensory evaluation experiments were conducted to evaluate the effects of the treatments on the flavor of the syrup produced. The data collected were then analyzed statistically to determine if significant differences existed in the chemical composition or flavor of syrup produced simultaneously from unconcentrated, raw sap and the same sap concentrated to 8% by RO. The results obtained are being disseminated to maple producers, industry members, scientists, and extension professionals at maple industry meetings and conferences throughout the maple producing region of the US. PARTICIPANTS: T.D. Perkins and A. van den Berg served as overall project Co-PI's. As such, they designed the overall project, determined goals, and analyzed and presented results. A. van den Berg oversaw the day-to-day planning and execution of the project, including supervision of employees. B. Stowe and M. Isselhardt provided technical assistance in setting up and executing the experiments. TARGET AUDIENCES: Maple syrup producers are the primary target audience. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The results from the experiments conducted indicated that maple syrup produced with unconcentrated sap was significantly darker in color than syrup produced from the same sap concentrated to 8% by RO. However, there were few other significant differences in the properties, chemical composition, or flavor profiles of the syrup produced. In addition, in sensory evaluations panelists were unable to detect a difference in flavor between the syrup produced simultaneously with unconcentrated sap and with the same sap concentrated to 8% by RO. The results indicate that producing syrup with sap concentrated by RO does not have a significant impact on syrup chemical composition or flavor. Maple syrup production is an important agricultural enterprise for thousands of producers in Vermont and throughout the maple producing region of the US and Canada. In many cases maple syrup production supplements other agricultural endeavors, such as dairying, as a vital source of income to help maintain viable, profitable farms. Maple syrup is produced and marketed as a specialty, "natural" sweetener with highly valued characteristic color, aroma, and flavor properties that are the foundation of its desirability and economic value to consumers. Preconcentration of maple sap by RO is used to increase the profitability of maple production by reducing the large quantities of time and fuel necessary to concentrate sap to maple syrup density by the traditional method of thermal evaporation in open-pan style evaporators. However, there has been growing concern that producing syrup from sap concentrated by RO might yield negative impacts on the properties of maple syrup by reducing the length of time sap is processed with heat, when the majority of color, flavor, and aroma compounds in syrup are generated. Because of the enormous potential economic benefit to producers that the use of RO provides, it is critical to establish through rigorous scientific investigation whether this technology can be used without detriment to the quality of maple syrup produced and thus provide producers with a means to increase the profitability and long-term economic sustainability of maple syrup production. The goal of our project was to determine whether the chemical composition or flavor of syrup produced from unconcentrated maple sap differs significantly from that of syrup produced from the same sap that has been preconcentrated by RO to determine if it is an acceptable, effective practice to increase the profitability of maple syrup production operations. Results from the experiments we conducted showed that the quality, composition and flavor of maple syrup made with unconcentrated sap did not differ from syrup made from the same sap concentrated to 8% by RO. These results indicate that RO is a means by which producers can increase the profitability and long-term economic sustainability of maple syrup production without detriment to the quality of the maple syrup produced. This new scientific knowledge will also provide assurance to consumers of the quality of maple syrup they purchase.
Publications
- No publications reported this period
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