Table 1 The official maple syrup classification system in Quebec.
Syrup quality | Description |
|---|---|
Std | Standard quality, characteristic maple taste |
V | Slight trace of unwanted taste or odor |
1 | Defect of natural origin such as woody, caramel, burnt, vegetal |
2 | Defect of microbial origin such as fermented or moldy |
3 | Defect of chemical origin for example contamination by cleaning products |
4a | Uncharacterized defects or combination of defects |
5 | Buddy defect |
6a | Viscous ropy syrup that runs 10 cm or more |
