Table 1.

The official maple syrup classification system in Quebec.

Syrup quality	Description
Std	Standard quality, characteristic maple taste
V	Slight trace of unwanted taste or odor
1	Defect of natural origin such as woody, caramel, burnt, vegetal
2	Defect of microbial origin such as fermented or moldy
3	Defect of chemical origin for example contamination by cleaning products
4a	Uncharacterized defects or combination of defects
5	Buddy defect
6a	Viscous ropy syrup that runs 10 cm or more

^aSyrups in these classes can also present the buddy defect.