Channel: Reactions

Category: Science & Technology

Tags: chemistrymalpe syrupcaramelizationamerican chemical societyeducationacs reactionsreverse osmosiscaramelization reactionsscience communicationmaillard reactionsacssciencemaple syrup chemistryreactionsfood sciencemaple syruphow to make maple syrup

Description: Are you a grade B maple syrup fan? Well, you can’t get it anymore. To understand why, we have to look at the science behind the whole process, from sap to syrup. On the way, we’ll cover hydrometers, reverse osmosis, boiling point elevation, and George’s dislike of Maillard reaction diagrams. #maillard #foodscience #maplesyrup You might also like: Better Pizza Through Chemistry: youtu.be/m30YnuF9vUc Surströmming: The Secrets of this Stinky Swedish Fish: youtu.be/U-Y8qqdjDAk Why Can’t You Buy *Fresh* Olives? youtu.be/oStoeHntfG8 How Milk Becomes Cheese: youtu.be/uJEkb4Hq5jY Is White Chocolate Actually Chocolate? youtu.be/4qI8qbfTkys Credits: Executive Producers: Hilary Hudson Producers: Elaine Seward Andrew Sobey Darren Weaver Writer/Host: George Zaidan Thanks to Bill and Susan Freeman Glastenview Maple Farm Scientific Consultants: Michelle Boucher, PhD Timothy D. Perkins, PhD (UVM) David W. Ball, PhD Brianne Raccor, PhD Drone Operator: Kayo Sobey Executive in Charge for PBS: Maribel Lopez Associate Director of Programming for PBS: Niki Walker Reactions is a production of the American Chemical Society. © 2022 American Chemical Society. All rights reserved. Sources: The Chemical Composition of Maple Syrup: cooksinfo.com/wp-content/uploads/David-Ball-The-Chemical-Composition-of-Maple-Syrup.pdf Chemical composition of five standard grades of pure maple syrup: mapleresearch.org/wp-content/uploads/0215chemicalcomposition.pdf United States Standards for Grades of Maple Sirup (Syrup): federalregister.gov/documents/2015/01/29/2015-01618/united-states-standards-for-grades-of-maple-sirup-syrup#:~:text=U.S.%20Grade%20A%20Golden%20(delicate,taste%2C%20%3C25.0%25Tc) 168.140 Maple sirup: ecfr.gov/current/title-21/chapter-I/subchapter-B/part-168/subpart-B/section-168.140 Agriculture - Maple Statistics: uvm.edu/extension/agriculture/maple-statistics Consumer Preference for Graded Maple Syrup: mapleresearch.org/pub/ne_rp402 Sap flow, wounding and compartmentalization in maple: themaplenews.com/story/sap-flow-wounding-and-compartmentalization-in-maple/374 North American Maple Syrup Producers Manual full: holmes.osu.edu/sites/holmes/files/imce/Program_Pages/Maple/North%20American%20Maple%20Syrup%20Producers%20Manual%20full%20pdf.pdf Making the Grade—The Color and Flavor of Maple Syrup: extension.unh.edu/blog/2022/03/making-grade-color-flavor-maple-syrup Formation of flavour compounds in the Maillard reaction: sciencedirect.com/science/article/abs/pii/S073497500500145X Maple syrup production from sap preconcentrated to ultra high °Brix by membrane technology: Composition and properties: mapleresearch.org/pub/centreacerro Assessment of the Flavor of Syrup Produced with High-Brix RO Systems: mapleresearch.org/pub/m1217highbrix United States Standards for Grades of Maple Syrup: internationalmaplesyrupinstitute.com/uploads/7/0/9/2/7092109/revised_u.s._standards_for_grades_of_maple_syrup_march_2,2015_1.pdf Maple syrup grades: vermontmaple.org/maple-syrup-grades