In this article "Tasting Maple Syrup, For Science" Tim Perkins of UVM's Proctor Maple Research Center, has been boiling sap to determine what the make up of the maple syrup is and how can one make the syrup taste the best that it can. In the lab Perkins has been using gas chromatography to breakdown all the elements and the composition of the syrup. He has been engineering what compounds are combined to create the best tasting syrup. Chemistry is being applied to the way maple syrup and maple syrup tasting!
Posted by Alyssa Swanson
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