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From the tree to your senses! By
Nathalie Martin Ph. D.
Centre ACER
Ontario Maple Syrup Producers Association Quality Inn & Conference Center
Midland (Ontario) Wednesday ,July 13th, 2017
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Photos Centre ACER et fr.wikipedia.org
Collecting maple sap
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Processing of maple sap into syrup
Colour and flavour development
Changes in maple sap physicochemical properties
High heat treatment into the evaporator
Photos: Consulat général; www.lagriffedalpha.org and, fr.cookingclass.be 3
Evaporate water from the sap
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Carbohydrates
– Sucrose
– Glucose
– Fructose
Vitamins
– Niacin
– Riboflavin
– Thiamin
Organic acids
– Malic
– Succinic
– Pyruvic
Minerals – Potassium
– Calcium
– Magnesium
– Manganese
– Zinc
– Sodium
Other components – Polyphenols
– Phytohormones
– Amino acids
And so on…
4 Maple Syrup of Quebec Industry Sheet (FPAQ)
Maple syrup composition
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• Maple syrup represents a unique product by its colour and flavour
• Current vocabulary varies with taste and experience of tasters and is
mainly focused on taste defects of maple syrup (grading system)
• There was a need to establish a scientific basis to accurately and
credibly characterize maple syrup flavour
Characteristic flavour of maple syrup
Flavour wheel for maple products
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Flavour wheel for maple products
Source: Centre ACER and AAC
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• Research: Explaining the maple flavour differences in terms of
chemical composition and of processing parameters
• Course: Le sirop d’érable au goût du jour !
• Workshops : Initiation, in small groups, on how to taste maple syrup
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Flavour wheel for maple products
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• It is a scientific discipline used to evoke, measure, analyze and interpret reactions
to characteristics of foods and materials as they are perceived by the senses of
sight, smell, taste, touch and hearing
• It uses a descriptive glossary and/or specific language, documented and
standardized, to describe food flavours
• It is a useful tool to study various issues in R & D, production, marketing and
more…
Pangborn, 1984; Fortin et al., 2004
What is sensory evaluation?
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Olfactory bulb
Nose (direct channel)
Mouth (retronasal channel)
Odours
Aromas
Source: Étiévant et al., 1987 9
The perception of odorant molecules
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5.0 7.5 10.0 12.5 15.0 17.5 min 2.5
«Brown sugar»
«Vanilla»
The identification of odorant molecules
10 Source: Centre ACER
HS-SPME-GC/MS
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How to taste maple syrup ?
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Sniffing Tasting
Concentration
The tasting technique
Source: Centre ACER
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And now, have fun…!
13 Sources: mondoux.ca, johnconti.com, fr.dreamstime.com, www.vanillapodphotography.com.au; fullerssugarhouse.com
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• Allows us to appreciate the richness of maple products
• Allows us to understand the variation sources of maple flavours
• Serves as a tool to assist the maple industry in evaluation of the quality
Could be part of the quality management process
Could be part of the production records
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The Flavour wheel for maple products…
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Thank you for sharing our passion!
www.centreacer.qc.ca 15