Trace Components of the Flavor Fraction of Maple Syrup

Abstract

SUMMARY– An exhaustive chloroform extraction of maple syrup removed the maple flavorants. The extract was analyzed in part by a gas chromatograph‐mass spectrometer tandem procedure. Several previously undetected flavor‐related compounds were found in trace amounts. Among these were the aromatic compounds acetovanillone, guaiacyl acetone and vanilloyl methyl ketone. These aromatics could have resulted from the ethanolysis of ligneous material previously reported in maple sap. Sugar degradation products found were furfural, hydroxymethylfurfural, lactic acid and levulinic acid. These indicate that the products of caramelization also are part of the maple flavorants.Acids found, in addition to those above, were the C5 to C9 aliphatic acids and oxalic, fumaric and malic acids. All of the acid occurred as ethyl esters resulting from unintentional esterification during extraction. The C, to C, acids may be artifacts perhaps derived from the vegetable oil used as antifoaming agent in syrup processing.