We invited panelists to try samples of different types of “tree sap beverages,” and their feedback provides some interesting insights. There were three samples, each coming from different trees: Aspen, Beech, and Birch.
Unlike maple syrup, which might come to mind, the greater water content in these tree sap beverages means more subtle flavors. However, in discerning what these participants could sense, they provided a variety of intriguing descriptions, including ones which you may not expect.
Responses to the Aspen beverage cited hints of mint, coffee, oat milk, and Diet Coke. The Beech beverage was sour and reminded them of apple cider vinegar, aged cheese, and old milk. Descriptions of the Birch beverage were diverse as well, pointing out tea, flower, and herbal qualities, but also a tingling sensation.
When we think about the senses associated with trees and the Fall season, crisp air and colorful leaves often come to mind, but this research adds more to this picture. With further development, consumers may eventually enjoy tree sap beverages in the same way they consume coconut water, as a refreshing, hydrating drink with natural, complex flavors. The Birch sample might fit this idea the best with its herbal notes.
If these findings sound interesting, make sure to sign up on our panelist email and watch out for new studies!
*Written by Marcus Iong ’27, Food Science major and Student Sensory Assistant at the Sensory Evaluation Center*
