Figure 1
Maple sap amino acid profiles shift over the dormancy release process. (a) Constellation plot of amino acid profiles from 2013 samples adjusted at 2° Brix, showing hierarchicalclustering (Ward’s method) of early and late spring saps. Branch length represents square root distances. Color and shape size represent the Sbb index and total amino acid content, respectively. Shapes reflect the proportion of class 5 syrup produced on the day of sampling. (b) Class 5 syrup occurrence increases in late spring. Dot size reflects the total amino acid concentration. Colors and shape size refer to clusters defined in (a) and total amino acid concentration, respectively. (c) Total amino acid contents increase in late spring. Dot size reflects class 5 syrup proportion.
