Background: Most pure maple syrup produced in North America is produced from the sap of sugar maple trees (Acer saccharum). Interest is growing to utilize other maple species in different regions of North America outside the native range of sugar maple. This research assesses a maple syrup produced in one of these regions, bigleaf maple (Acer macrophyllum) from the Pacific Northwest. Two blind‐coded consumer‐sensory evaluations, which took place in May 2022 and 2023, were conducted with 411 participants to assess overall sensory hedonics and descriptors, quality ratings, purchase intent, and perceptions of the syrup category with 13 unique samples of bigleaf maple, sugar maple (A. saccharum), and imitation maple syrup.Results: Two bigleaf maple syrups were rated highest in overall liking. Of the syrups tested, several of the bigleaf maple syrups were rated as having the most complex flavor profile. When consumers were segmented on overall liking, flavor complexity intensity was positively correlated (p < 0.05) with perceived quality, purchase intent, and overall liking for the larger cluster of consumers (n = 154), though there seems to be an optimum level over which the syrup can then be penalized for being too complex. A correspondence analysis (CA) showed the syrups that were most well‐liked exhibited qualities “maple,” “sweet,” “caramel,” “nutty,” “honey,” “vanilla,” and “fragrant.”Conclusion: This research demonstrates that quality bigleaf maple syrup is a well‐liked product of interest and has high potential for commercial success.

This paper examines a new artisanal food product made from bigleaf maple trees (Acer macrophyllum). 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.

Thermal processing of whole fruits often leads to significant quality degradation, limiting consumer acceptance and market value. This study assessed the quality and microbial safety of thermally processed whole blueberries treated with a novel copigmentation and cellulose nanofiber (CNF)‐based layer‐by‐layer (LBL) emulsion coating. It also evaluated sensory attributes and consumer acceptance of three blueberry products made with coated and uncoated (control) blueberries. The coating effectively reduced anthocyanin leaching and preserved the firmness of blueberries after canning. A microbial challenge study confirmed no growth of total aerobic microbial count in inoculated E. coli ATCC 25922 surrogate fruit after thermal processing. In consumer panels ( n = 107), participants rated appearance, color, aroma, texture, and overall liking of three products, such as mixed fruit cup, blueberry fruit cup, and blueberry yogurt, using a 9‐point scale. Control samples generally received higher scores across attributes, with significant differences in overall liking, appearance, color, aroma, and texture. A Just‐About‐Right (JAR) analysis indicated that while the coating enhanced color and aroma, over 35% of participants found the skin “too thick,” and over 40% rated the firmness as “too firm.” The coating was positively received for color in fruit cups and yogurt but deemed too thick and light in mixed fruit cups, suggesting that product‐specific factors influence perception. Future research should focus on refining the coating to better meet consumer expectations for appearance and texture.