Abstract
ABSTRACT.A base syrup formulation containing nonvolatile flavor compounds was used to systematically evaluate the sensory contributions of selected volatile compounds (Furaneol, 2,5–dimethyl‐4‐hydroxy‐3(2H)‐furanone; sugar furanone, 4,5‐dimethyl‐3‐hydroxy‐2(5H)‐furanone; guaiacol, 2‐methoxy phenol; vanillin, 4‐hydroxy‐3‐methoxy‐benzaldehyde) to maple syrup flavor. Descriptive sensory panels showed that all compounds contributed to maple flavor intensity, but sugar furanone was an exceptionally important determinant. Medium and dark amber syrups contained generally higher concentrations of the selected flavor compounds than the light amber syrup. 5′‐Inosine monophosphate was tentatively identified in maple syrup by HPLC analysis, and was found to contribute important taste characteristics to maple syrup. Consumer studies showed that more flavorful, darker grade A syrups were preferred over light amber grade A syrup.
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