What process causes sap to become syrup?
During evaporation, sap is concentrated to the desired sugar content and the distinctive maple color and flavor also develop. Chemical changes that occur during heating cause the color and flavor to develop. Boiling time and microorganisms in the sap cause syrup to darken. Reducing boiling time and killing microorganisms through UV treatment can help to produce lighter colored syrup. The development of flavors is not well understood, but it is thought that amino acids in the sap play an important role.
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