1 The determination of the light transmission of “Canada Grade A” maple syrup shall be made optically by means of
(a) a spectrophotometer using matched square optical cells having a 10 mm light path at a wavelength of 560 nm, the colour values being expressed in per cent of light transmission as compared to A.R. Glycerol fixed at 100 per cent transmission; or
(b) a visual glass comparator, the optical specifications of which correspond as closely as possible to the method described in paragraph (a).
2 “Canada Grade A” maple syrup shall be regarded as in a colour class set out in Column I of the table if its percentage of light transmission is that set out in Column II.
Item Column I Column II Colour Class Percentage of Light Transmission 1 Golden, Delicate Taste (Doré, goût délicat) not less than 75.0 2 Amber, Rich Taste (Ambré, goût riche) less than 75.0 but not less than 50.0 3 Dark, Robust Taste (Foncé, goût robuste) less than 50.0 but not less than 25.0 4 Very Dark, Strong Taste (Très foncé, goût prononcé) less than 25.0
- SOR/2014-297, s. 9.
- Date modified: