Maple syrup season: chemists and mathematicians come to the sugar shack

The new COLORI test belongs to the nanotechnology family, and using it is quick and easy. It starts with a small tube containing a solution of gold nanoparticles, to which several drops of sap are added. The amino acids and the amines, which correlate with specific changes in the flavour of maple syrup, bind to the gold nanoparticles, causing them to group together and change the way light interacts with the solution. As a result, the solution changes colour from red to blue – a change that can be observed with the naked eye within minutes.

The main advantage of this test is that it can be used at the sugar shack, where the results can be immediately interpreted and acted upon. This highly sensitive and therefore highly effective method provides reliable information about the properties of maple sap in real-time to support the production of high-quality maple syrup.

“We encourage partnerships between companies and the public research community to create innovative solutions that meet specific needs and are commercially viable," said the Consortium's president and CEO, Mohammed Benyagoub. “The innovative COLORI project aligns with our mission to strengthen relationships and industry-university collaborative research by helping Quebec’s maple syrup industry ensure optimal purity of the syrup it brings to market.”

The COLORI test for identifying undesirable compounds in maple products is based on an earlier method developed in Masson’s lab in 2018 in collaboration with Simon Forest, then Masson’s research officer and now project manager for development and applied research at the producers' association. The first version of the test correlated the intensity of natural aromatic profiles of maple syrup (such as flavour profiles associated with sap and bud characteristics) to the result of the test.

“The COLORI test, which is now in its second version, has become predictive: it works with the maple sap and can determine if the compounds present in the sap harvested by the producer will yield high-quality maple syrup,” explained Forest, who also holds a master’s degree in chemistry from UdeM. “The test has proved useful as a decision-support tool: for example, to decide whether or not to boil sap that would not produce the desired quality of syrup.”

To move from the first-generation COLORI test to the predictive COLORI test, which provides information on the organoleptic profile of the sap, the two chemists asked QMSP to co-develop the new version of the test using a participatory science approach. This new COLORI test, which requires minimal infrastructure at the sugar shacks, was made possible by the involvement of several maple syrup producers, who participated in three phases of field tests.

Masson and Forest also called on the research team of Morgan Craig, an UdeM mathematics professor, to build a mathematical model that predicts the type of maple syrup that will be produced based on the molecular profile of the sap, including its amino acids. “Their model provides a sense of what the final product will be like, and allows maple syrup producers to better manage production,” Masson explained.