Editing Maple syrup (section)

=== Off-flavours ===

[[Off-flavours]] can sometimes develop during the production of maple syrup, resulting from contaminants in the boiling apparatus (such as [[disinfectant]]s), [[microorganisms]], [[fermentation (food)|fermentation]] products, [[metal]]lic can flavours, and "buddy sap", an off-flavour occurring late in the syrup season when tree [[budding]] has begun.<ref name="ume">{{cite web|url=https://extension.umaine.edu/publications/7038e/|title=Maple Syrup Quality Control Manual|publisher=Cooperative Extension Publications, University of Maine|author=Hopkins, Kathy|date=2016|accessdate=20 May 2017|url-status=dead|archiveurl=https://web.archive.org/web/20170829091048/https://extension.umaine.edu/publications/7038e/|archivedate=29 August 2017}}</ref><ref>{{cite journal|last1=Camara|first1= M|last2=Cournoyer|first2= M|last3=Sadiki|first3=M|last4= Martin|first4=N|year=2019|title= Characterization and Removal of Buddy Off‐Flavor in Maple Syrup|journal= Journal of Food Science|volume= 84|issue= 6|pages= 1538&ndash;1546|doi=10.1111/1750-3841.14618|pmid= 31120572}}</ref> In some circumstances, it is possible to remove off-flavours through processing.<ref name=ume/><ref name="berg">{{Cite journal |last=van den Berg |first=Abby K |author2=Perkins, Timothy D |author3=Isselhardt, Mark L |author4=Godshall, Mary An |author5= Lloyd, Steven W  |title=Metabolism Off-Flavor in Maple Syrup |journal=Maple Digest |date=October 2009 |volume=21A |pages=11–18}}</ref>