Making syrup from black walnut sap

Forestry Division, Kansas State University, 66506, Manhattan, KS
Transactions of the Kansas Academy of Science 09/2006; 1094(3 & 4):214-220. DOI: 10.1660/0022-8443(2006)109[214:MSFBWS]2.0.CO;2

ABSTRACT Experimental tapping of black walnut (Juglans nigra L.) trees has shown that there is a substantial amount of sap flow in young black walnut trees and that it can be tapped and processed for the making of sugar syrup. It also shows the importance of a wide sapwood ring in obtaining a good yield of sap. Wind and temperature fluctuations appear to be related to daily sap production. Tree diameter, position in the stand, degree of openness of the crown, and some weather conditions were not reliable in predicting high-yield trees in this study, and sap sugar variation was too narrow to correlate to any other factors. Qualified taste tests indicate that the commercial Log Cabin ® product was preferred over both the walnut and the sugar maple syrups.

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    ABSTRACT: Black walnut (Juglans nigra) trees are used primarily for their wood and nuts, but foresters are increasingly looking for other ways to add value to this crop. Consumer and descriptive sensory analysis was conducted for syrup made from black walnut sap collected from a research plantation during the winters of 2003 and 2004. In the 1st year, 3 samples of walnut syrup: 50WS (50% walnut syrup [WS] + 50% cane sugar [CS]), 85WS (85% WS + 15% CS), and pure walnut syrup (PWS) were presented to consumers to measure degree of liking. No significant differences between consumers’ liking of the syrups were observed (P < 0.05). The PWS was presented with commercial brands of table syrup and pure maple syrup in a 2nd consumer test. There were no significant differences in liking scores between pure maple syrup and PWS. Overall, table syrup was liked the most. Walnut syrups (50WS and PWS) produced in 2004 were presented in a consumer test along with table syrup and pure maple syrup. Similar to the 2003 consumer test, no significant differences in liking between maple syrup and either of the varieties of walnut syrup were observed. Table syrup again was liked the most. Descriptive sensory analysis showed that the table syrup's profile was clearly different from that of either walnut or maple syrup, whose profiles were relatively similar to each other. The pure walnut syrup samples from both years were characterized by nutty, musty/earthy, and woody attributes. Consumers who choose pure maple syrup may be different from those who seem to prefer the sweeter, less complex profile of table syrup. This study suggests that PWS could have commercial potential as a replacement for pure maple syrup and add value for walnut tree foresters.
    Journal of Food Science 05/2006; 70(9):S610 - S613. DOI:10.1111/j.1365-2621.2005.tb08337.x · 1.70 Impact Factor
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