According to the Canadian Food Inspection Agency, maple syrup color is an important factor in its classification.

On this basis, 4 types are distinguished:

• Golden - delicate flavor, light transmission of 75% and more;
• Amber - rich flavor, light transmission 50% -74.9%;
• Dark - intense flavor, light transmission 25% -49.9%;
• Very Dark - strong flavor, light transmission> 25%.

It is also worth mentioning that the color of the syrup changes as the sugaring season progresses: Lighter syrup is usually made when the sap first begins to flow; darker syrup appears later. Darker syrup has a stronger flavor than lighter syrup, but the quality and sugar content is the same.