There are some instances when ‘off-flavors’ are found in maple syrups. Although this is more usual during the manufacturing of commercial grade maple syrups, it can also happen early in the maple season while U.S. Grade A or Canada #1 grade is being produced.

The identification of off-flavored maple syrups in pure maple syrup table grades is enough grounds for ceasing the production. If the off-flavor of this is just light and can be revised, then it may pass as a Grade B kind of syrup instead. On the other hand, if the off-flavor is too obvious and really bad, they dump the syrup, considering it a ‘reject’.

Off-flavors are basically defined as metabolism, buddy, and ferment. Metabolism is the metabolic changes happening in the maple tree throughout the spring season. Sometimes it gets woody or peanut butter-like flavors. Buddy is referred to as the growth of new buds and defined as having a burnt or bitter flavor. The fermentation is a type of off-taste, with a fruity or honey flavor. It may even be accompanied by surface foam. In addition to this, when trees are continuously fighting insects or diseases, they can cause acids that will give bad taste. Ice storms are also factors since they can cause production of the same folic acids.