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I think there's more to it in regard to the flavor than just using R/O, or not. Many people who ARE using reverse osmosis are also using oil-fired evaporators and finishers instead of a wood fire. Syrup made with a wood fire is not as well controlled, also has lots of wood smoke present, and therefore makes a different syrup. Boil time is also longer (usually) which results in a darker syrup. I prefer this - to me it tastes better. But, the syrup I like best - does NOT bring the most money. Much of the syrup that is made from sap run through an ultraviolet sterilizer, then an R/O machine, and then boiled fast with perfect control on an oil-rig - comes out very clear - and to me - kind of bland tasting. But - it does bring the most money. Unless I'm selling syrup to a hippy or organic food store, the price is figured by the clarity. A few years ago, L.L.Bean got sued for selling counterfeit Grade A super-clear maple syrup. It wasn't intentional as far as I know. They buy their "name-brand" L.L. Bean syrup on bid. They wound up buying "maple syrup" that was later proven to be made from almost 100% beet sugar from South America. I've never had the chance to taste any myself, but that's kind of depressing if beets can taste like maple.
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