Air injection into concentrated maple sap during processing: impact on syrup composition and flavour

BACKGROUND: Air injection (Al) is a relatively new process used during maple sap thermal processing to increase the profitability of maple syrup production by increasing the production of more economically valuable light-coloured syrup. The effects of applying this technology in conjunction with existing practices employed to increase the efficiency of maple production, such as reverse osmosis (RO), are unknown. The main objective of this work was to investigate the effects of Al on syrup chemical composition and flavour when applied to maple sap concentrated by RO. RESULTS: The chemical composition and flavour of syrup produced simultaneously with and without Al from a common source of maple sap concentrated by RO were compared. The chemical composition of maple syrup produced with Al was within ranges previously published for maple syrup. Syrup produced with All was significantly lighter in colour than syrup produced without All from the same sap concentrate (P < 0.001). Although syrup produced with Al contained fewer volatile flavour compounds and had a flavour distinguishable from that of syrup produced without Al from the same concentrated sap, the flavour properties of Al syrup were consistent with those of light-coloured maple syrup. CONCLUSION: The results indicate that Al can be used in conjunction with RO to effectively increase the economic efficiency of maple syrup production without detrimental impacts on maple syrup properties. (C) 2009 Society of Chemical Industry