Chefs Evaluate Syrup from the Wild Bigleaf Maple (<i>Acer macrophyllum</i>): A New Artisanal Food from Pacific Northwest Forests
This paper examines a new artisanal food product made from bigleaf maple trees (<i>Acer macrophyllum</i>). These trees are indigenous to, and thrive in, the moist and mild climate of the Pacific Northwestern regions of the United States and Canada. Small producers have a new artisanal pr...
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MDPI AG
2024-11-01
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| Series: | Gastronomy |
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| Online Access: | https://www.mdpi.com/2813-513X/2/4/12 |
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| author | Lisa M. L. Price Ann Colonna Eric T. Jones |
| author_facet | Lisa M. L. Price Ann Colonna Eric T. Jones |
| author_sort | Lisa M. L. Price |
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| description | This paper examines a new artisanal food product made from bigleaf maple trees (<i>Acer macrophyllum</i>). These trees are indigenous to, and thrive in, the moist and mild climate of the Pacific Northwestern regions of the United States and Canada. Small producers have a new artisanal product from this historically valuable tree. The sap is collected from family-owned woodland trees to produce maple syrup. To better understand the gastronomic potential of bigleaf maple syrup, we conducted sensory evaluations with culinary professionals. In this study undertaken in Oregon, the syrup from three small independent producers was subjected to sensory hedonic and attribute assessments by 62 chefs. The results of the sensory assessments and the details of the testing methods and analysis are presented. This paper examines the agreement among the chefs and the implications for the culinary acceptance of this new artisanal product. We discuss in detail (1) the complexity of flavor; (2) the most likely use of bigleaf maple syrup in various foods or as a sweetener; (3) and the four most important reasons for purchasing bigleaf maple syrup consisting of both environmental and taste attributes. |
| format | Article |
| id | doaj-art-a18940d21d01405baf69dca03e6b4cdc |
| institution | Kabale University |
| issn | 2813-513X |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
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| series | Gastronomy |
| spelling | doaj-art-a18940d21d01405baf69dca03e6b4cdc2025-01-24T13:33:42ZengMDPI AGGastronomy2813-513X2024-11-012415516810.3390/gastronomy2040012Chefs Evaluate Syrup from the Wild Bigleaf Maple (<i>Acer macrophyllum</i>): A New Artisanal Food from Pacific Northwest ForestsLisa M. L. Price0Ann Colonna1Eric T. Jones2Anthropology, School of Language Culture and Society, Oregon State University, Corvallis, OR 97331, USAFood Innovation Center, Oregon State University, Corvallis, OR 97331, USAForests Ecosystems and Society, Oregon State University, Corvallis, OR 97331, USAThis paper examines a new artisanal food product made from bigleaf maple trees (<i>Acer macrophyllum</i>). These trees are indigenous to, and thrive in, the moist and mild climate of the Pacific Northwestern regions of the United States and Canada. Small producers have a new artisanal product from this historically valuable tree. The sap is collected from family-owned woodland trees to produce maple syrup. To better understand the gastronomic potential of bigleaf maple syrup, we conducted sensory evaluations with culinary professionals. In this study undertaken in Oregon, the syrup from three small independent producers was subjected to sensory hedonic and attribute assessments by 62 chefs. The results of the sensory assessments and the details of the testing methods and analysis are presented. This paper examines the agreement among the chefs and the implications for the culinary acceptance of this new artisanal product. We discuss in detail (1) the complexity of flavor; (2) the most likely use of bigleaf maple syrup in various foods or as a sweetener; (3) and the four most important reasons for purchasing bigleaf maple syrup consisting of both environmental and taste attributes.https://www.mdpi.com/2813-513X/2/4/12bigleaf maple syrupsensory analysischefsnon-timber forest productscultural significance |
| spellingShingle | Lisa M. L. Price Ann Colonna Eric T. Jones Chefs Evaluate Syrup from the Wild Bigleaf Maple (<i>Acer macrophyllum</i>): A New Artisanal Food from Pacific Northwest Forests Gastronomy bigleaf maple syrup sensory analysis chefs non-timber forest products cultural significance |
| title | Chefs Evaluate Syrup from the Wild Bigleaf Maple (<i>Acer macrophyllum</i>): A New Artisanal Food from Pacific Northwest Forests |
| title_full | Chefs Evaluate Syrup from the Wild Bigleaf Maple (<i>Acer macrophyllum</i>): A New Artisanal Food from Pacific Northwest Forests |
| title_fullStr | Chefs Evaluate Syrup from the Wild Bigleaf Maple (<i>Acer macrophyllum</i>): A New Artisanal Food from Pacific Northwest Forests |
| title_full_unstemmed | Chefs Evaluate Syrup from the Wild Bigleaf Maple (<i>Acer macrophyllum</i>): A New Artisanal Food from Pacific Northwest Forests |
| title_short | Chefs Evaluate Syrup from the Wild Bigleaf Maple (<i>Acer macrophyllum</i>): A New Artisanal Food from Pacific Northwest Forests |
| title_sort | chefs evaluate syrup from the wild bigleaf maple i acer macrophyllum i a new artisanal food from pacific northwest forests |
| topic | bigleaf maple syrup sensory analysis chefs non-timber forest products cultural significance |
| url | https://www.mdpi.com/2813-513X/2/4/12 |
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